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  1. smokin-jim

    First Turkey and First Fatty with Q-View

    Nice lookin turkey and fatty. It's hard to eat one from an oven after having a smoked bird. My kids groan when we have one now that is not smoked.
  2. smokin-jim

    Food Safety and the Brining Bucket. HD / Lowes Might Not be best source

    A couple of ideas I might add. I get my buckets from a local organic grocery that has a large Deli area. They have always given them to me for free. For Turkeys I use a cooler, but I use the Turkey sized oven bags. I double bag them for thickness, but I know that they are food safe. I have...
  3. smokin-jim

    Smoked Turkey Soup

    Looks awesome. We just finished eating our soup. That makes me want to make more. We tend to use barley in ours for a different twist. Great job!
  4. smokin-jim

    something try out TAKE 2 Q-view

    That looks really good. I've done fatties before but this looks very interesting. We eat a lot of turkey, so always looking for new ways to do it.
  5. smokin-jim

    Alabama-FLorida Smoke

    Food looks great. I really like the pit though. I'd like to knwo more about how the two barrels are connected and how the smoke is routed.
  6. smokin-jim

    Hi from Portland Or. Qview question

    Thanks for the welcome. The tutorial is a great help. It answers all of the questions.
  7. smokin-jim

    Hi from Portland Or. Qview question

    Hi All, I have a newbie question for you. I have been around for a little while but not posting much. I am hoping to figure out how the qview works. Everytime I try to attach a picture I get a link that must be clicked on to view the picture. I see all kinds of posts with pictures that are...
  8. smokin-jim

    First Canadian Bacon with Qview

    Hi All, Thanks for all of the advice the past few days. I have my first CB dry rubbed and in the fridge for the cure. I am using TQ with garlic and onion powders. I figure it will take 7 -8 days for the cure then into the smoke. It will be a long week. I am attempting to include pictures. I...
  9. smokin-jim

    Canadian Bacon question

    Thank you for all of your advice. I am going to use TQ for a dry cure. I have seen a couple of threads here where they add stuff to the TQ. Should I use it straight in measured amounts or is there a recipe I should use to mix it? Thanks
  10. smokin-jim

    Turkey Throwdown-Q-View!

    Hard to say how to vote, they all look awesome.
  11. smokin-jim

    Canadian Bacon question

    Hi All, I have been away from the forum for a while. I am finally able to break away and start up my smoker again. I am going to try some CB this time. I have been looking at the posts and I need to get some clarification. Do I want to use a whole pork loin or do I want to use just the...
  12. smokin-jim

    Fatties - Q-View

    I made my first Fatties today. I was inspired by all of the talk of a throw down. Fatty #1 is a pizza fattie. Italian Sausage with pepperoni and mozzerella cheese. Fatty # 2 is a breakfast sausage fatty with sauteed mushrooms and onions with cheddar cheese. They were a big hit and didn't...
  13. smokin-jim

    Need help with buffalo brisket

    I appreciate the thoughts. I was wondering if bacon would help. When you say marinate, are you thinking about a brine? Hopefully MossyMo will be able to help some. This should be really good if I can do it correctly. Buffalo is really tasty stuff. I have made a ton of jerky out of it, not to...
  14. smokin-jim

    Need help with buffalo brisket

    Hello from Portland Oregon. Has anyone smoked a buffalo Brisket? I have one that I am planning to use half of for jerkey, and I was thinking about smoking the other half. It has much less fat than a beef brisket. Any advice would be much appreciated. Thanks, Jim
  15. smokin-jim

    Turkey on the Weber

    I like doing the 12-14 lb turkeys on the smoker, but for the bigger birds the Kettle is tops. I brined it with Jeff's brine over night and I alway use lump in the Kettle.
  16. smokin-jim

    Turkey on the Weber

    Hi All, I finally have some time to smoke meat and wouldn't ya know it, the turkey is 22lbs. I am doing it on the Weber kettle to be safe. We had the bird in the freezer from the holidays. I have been working a lot so I haven't posted in a while but I have been reading the forums from time to...
  17. smokin-jim

    Howdy Folks

    Welcome to SMF. Great group and excellent information. I am pretty new to the forum myself but everyone makes you feel very welcome.
  18. smokin-jim

    Hello from South Dakota!

    Welcome to SMF. Great group of folks here and they are always willing to help out.
  19. smokin-jim

    When/Where did you get your FIRST taste of REAL BBQ?

    When I was growing up in the 60's my parents always had a BBQ (as they called it) every Saturday. It was always grilled meat of some sort. I grew up in California so most days had pretty nice weather. I started flipping burgers about the age of 8. In the early 80's I was in the military and...
  20. smokin-jim

    New Guy

    Welcome to the forum Jim. I am pretty new to the forum myself but have been grilling and smoking for quite a while. There is a lot of great people on this forum and lots of info. I agree with pineywoods, Jeffs 5 day course is excellent for getting started.
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