Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. joneser

    Q/view butt sorta

    I like big butts and I cannot lie! Looking good! Make sure you save that golden nectar there on the bottom! Mix that with a little rub and you have yourself some fine homemade sauce.... Are you going to use a finishing sauce? I'd recommend This one...
  2. joneser

    From Idaho

    Welcome to the forums! You'll be out smoking Long Horn in no time! As far as the thread display mode... Go to the user cp in the upper left of this page and go to edit options in the settings menu on the left. scroll down until you see "thread display mode" Drop that down and choose "Linear -...
  3. joneser

    To the salmonheads at the SMF

    I'd go by internal temp....any more than 165 internal temp and I think it'd dry out. I don't trust myself enough yet to go by flaking.
  4. joneser

    First time ever buying racks of ribs !

    I did mine dry with a spritz of Apple Juice and Capt. Morgans every 1/2 hour- 45 minutes while on the "3" stage. I poured about 1/4 cup of the juice mixture into the foil for "2" and during the last 1/2 hour I spritzed them just after the foil and right before taking them off. I did have some...
  5. joneser

    To the salmonheads at the SMF

    When I did Salmon a couple weeks ago, I did jam a probe into the fattest part of the fish. I pulled them between 160 and 165 internal temp. That maple glaze is the bomb! Good luck!
  6. joneser

    First time ever buying racks of ribs !

    I agree....I did some like this just last weekend and used 3-2-1/2 and they came out perfectly. Enjoy! Just don't "Hot Brine" them first!
  7. joneser

    looking at SMF at work

    Use a proxy website like www.vtunnel.com but you should be working...:D
  8. joneser

    UDS questions....

    Here's another question..... How do you get all the drippings out after a smoke? It seems to me like it would build up over a very short period.
  9. joneser

    first cook on new UDS

    WOW! Looking good....when's dinner, I'll be right over!
  10. joneser

    I wasn't smoking meat...

    I guess you are lucky you didn't hook into something bigger, it could have pulled you to Thailand. Nice King..
  11. joneser

    Show Yourself

    Here I am taking a fatty off the smoker. This is me, my wife and son at the boat in St. Joe Michigan
  12. joneser

    Start of MY UDS

    MAN, I think this Drum thing is rubbing off on me.....I've been eyeballing the drums here in my shop. Hopefully I can find a suitable drum. Nice job so far guys.... As far as the rust....as long as it's not too deep, you should be able to get it all out of there with the wire brush. Good Luck!
  13. joneser

    Old Fart in Thailand

    Welcome to the forums! You'll find a great deal of expertise here. These Guys and Gals know Q. Are you from Thailand or are you an Ex-Pat?
  14. joneser

    Grandpas Brine Recipie for Smoked Fish

    Gobble, I think she was talking about bookmarking them in her browser. Most browsers use Ctrl+D to save them in your bookmarks/favorites... This way you can have them at your fingertips without searching the forums. Hope that's what she was talking about....that's the way I read it. :D I'm...
  15. joneser

    First time fatties

    OMG! That is a HEYOUGE! Fatty! How long did that have to cook?
  16. joneser

    MES - Black or SS

    I'd buy the SS smoker if the price difference wasn't too great. SS should hold up better to the elements and heat from the fire.
  17. joneser

    Char-griller top sealing pics....

    I'm pretty sure you just use Hi-Temp RTV to attach the rope to the lid. I'm going to be sealing mine up before the next burn. I like the flat seals. I'll have to keep an eye out for those. Nice work so far, let us know how it works for you.
  18. joneser

    interesting fact sheet on smoking / Qing

    Lots of good stuff there. I wish there was a .pdf with all that info. Nice Link!
  19. joneser

    Yo Richtee

    Now you wait just a cotton pickin' minute....don't put the Jones' in that pigeonhole....try the Smith's! LMAO!
  20. joneser

    Smoking halibut for a vegetarian

    Oh Yeah! Do the maple glaze! That stuff is amazing on Salmon, I'll bet it's equally as good on Halibut. That stuff would make an old shoe taste great! Vegans.....I just can't fathom giving up meat! I have a Muslim friend who doesn't eat pork, I tell him that he's really missing out, but I thank...
Top Bottom
Back
Clicky