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Lets see if I got this right...... you ate all those awesome looking ABT's and then you made this Giant mother of all fatties?
Red is right You do need help. Several of us, myself included are willing to step in and help ...... help eat it that is. :PDT_Armataz _01_37:
I agree with mballi3011 , That is some pretty funky glue they use with PVC. A little heat may just get it giving off some funky chemicals.
Or it might be perfectly safe. Who knows?
Welcome to our home. I don't know how you're going to stay slim being a Cajun who has taken up smoking meat in Texas.
Lots of helpful stuff in this link for the newbies.
http://www.smokingmeatforums.com/forums/showthread.php?t=81585
Paprika, brown sugar, C u min , etc in your rub will all help the meat to look browned. I use worchestershire sauce to wet down the meat then apply a nice coating of rub. My roasts always looked browned when done. For true browning ( caramalization of the surface of the meat ) you can always...
I stick a probe into the thickest part of the meat and then I stick a couple of regular oven thermometers in the rack right beside the meat. I have six of them so I can have 2 per rack when I am using all 3 racks in my smoker. At $5.00 each its pretty cheap insurance that the temps are correct...
My prayer sent to Cherish, She is in the Lords hands. I added a prayer for Her family and friends too. They will need all the help they can get in this trying time.
I don't trim mine at all. I think the extra bits benefit from cooking on the bone.
My Bro-in-law once stabbed a half rack off of the platter and flopped it onto his plate. He then began to berate me for not trimming it the way he liked it trimmed. This is a guy who couldn't boil water to save...
Man thats some nice looking chicken. Did you brine them first?
Great Qview for a first smoke.
PS Notice all the extra room on the smoker for fatties, ABT's, Ribs etc. Hee hee thats how it starts....hee hee
Forever will you be seduced by the Dark side......
Way to go Gabby! The thing to remember about your posts and why I make a point of reading them, is that most if not all of them were Friendly, helpful and within the website rules. Making them and You part of what this site is all about. Congratulations.
You made me check and I seemed to have...
I have the medium size smoke daddy.
I Cut a 6 inch circle out of a piece of 2x6 . Drilled a 3/4 inch hole in the center of the circle then counter sunk a 3/4 inch bolt about 8 inches long you can use any length bolt you wish mine just needed 7 3/4 inches to fit. . Now you have a block of wood...
If I dont want to answer My Wife, I'm quite deaf so I pretend I don't hear her. It usually works, but if she then starts yelling loudly I interrupt and say just a minute Hon I need my hearing aids then I go into the bedroom as if to get my hearing aids. I take a good stiff drink to weather the...
So you'd spank the Monkey with the spoon I get that part but the question was what kind of shot would you need?
I guess you'd take a large shot of Jack Daniels and then use the wooden spoon to spank your Monkey.
I keep coming up with these killer solutions............ but still no gifts have...
Hi Axeman. In the 1960's we built a small cabin-smokehouse out of alder logs. As we cut them down we saved all the chips for cold smoking fish.
Good sized axe chips are a perfect size for smoking once they are air cured for a 1/2 a season or so.
Lots of helpful stuff in this link for the...
My 2 cents is that most oyster sauces like most soy sauces especially the commercial ones are loaded with salt. If you are using a commercial oyster sauce leave the salt out of the rub.
And yes, before reaching 140F the smoke is absorbed at a faster rate but smoke continues to be absorbed just...
How heavy is your hat that it needs a crane that big to lift it off of your head?
Great Qview. Nice job. What a great looking smoker.
What are those four posts with the red and white valves on your trailer for?
How many chickens were served? Got any of that cobbler left?
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