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    New guy, Livonia Michigan

    welcome from ontario canada... and i use to be on MS as well... i love Livonia, i worked at the Spree last year
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    Need help on spare ribs

    i dont even foil mine anymore. cook them until they are done, spritz well through out the process.
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    Capacity for UDS

    yup i agree with you if they are laying down, but with rib racks like i had said.. you will get more. and arent st louis style ribs smaller after they are trimmed from spares? as for not getting the temps up with that much food....RickW was the drum brought up to temps first, i have seen a drum...
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    Cold Smoking Temps.

    http://ezinearticles.com/?What-Exact...ing?&id=108679 http://www.salmonuniversity.com/rs_htss01_index.html http://en.wikipedia.org/wiki/Smoking_(cooking)
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    BBQ ENG's Fattie Throwdown #2 - Carnival Fatties (the food).

    i have been there a few times..lol as a person who has made 1000's of carnival corndogs, those look way better than the ones i use to sell..lol good job
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    Capacity for UDS

    3 with no rib racks not my picture but you get the idea...with rib racks you are looking at least 6 per grate
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    3 fatty's

    the other ones had garlic in them as well but everybody knows what garlic looks like so i didnt take a pic..lol i am not a fan of italian sausages but when they are Q'd or made into fatties they taste great. these tasted as good as the pictures showed..lol
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    got my drum today

    finally got a drum... yes it is ugly the best part is it was free. the neighbors son was visiting his dad. he was pulling a trailer with a bunch of junk on it and this is what caught my eye. the lid is a little bent but no biggie as it still has the ring with it no time to work on it this...
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    3 fatty's

    all finished..nice light smokey flavor turkey(the middle one)
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    3 fatty's

    on the menu today .. 3 fatty's 1 italian turkey sausage with lots of garlic rolled and ready for the freezer to firm up 2 "pizza" fatties, green peppers,green onions,mozza cheese,salami and garlic.. no sauce inside, going to have it on the side when all cooked the ingredients inside the 2nd...
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    Done?

    smoking brats are one of my favorite ways to cook them. they still maintain that pop when you eat them. cook them to 160* depends on your smoker but mine usually take 1 1/2 hours - 2.... i like cherry and oak for mine bad pic(old camera)
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    What actually is an "enhanced" product as in BBs?

    hey we feel/felt the same pinch with NAFTA...especially in the city i live in which "Use" to be a major steel city.
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    What actually is an "enhanced" product as in BBs?

    by law they have to tell you that the meat has been enhanced. ex. this turkey is enhanced with a 10% solution by volume...etc etc
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    What actually is an "enhanced" product as in BBs?

    basically in a solution that may contain salt..it will tell you in the pkg if you live in usa the % of solution http://www.virtualweberbullet.com/enhancedmeat.html
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    daddy long leg

    yup that made me chuckle...lol
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    160 jerky recipes

    http://www.justjerkyrecipes.com/inxjer.html found this the other day and thought all the jerky makers could use it
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    looking for a teriyaki beef jerky recipe

    160 jerky recipes
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    quesion on a homemade smoker

    i have used parts from an old propane grill. and am going to fabricate something again for my build. i used this site as a guideline... http://www.gassmoker.com/c-burner.htm
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    Free 55 gallon oil drums (dilworth,mn)

    I have about 6 used 55 gallon oil drums. They are all good shape and leak free. Might have one plastic drum also. They may have a slight amount of oil in the bottoms. What ever we couldnt pump out but for the most part are pretty clean. Cut them in half for nice camp fire rings or what ever call...
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    12- 55 gallon steel barrels - $60 (Warba MN)

    I have about 12 - 55 gallon barrels for sale $ 60.00 For all barrels are 1 year old that is not rust on top of them. http://duluth.craigslist.org/for/1089583144.html
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