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  1. tlcpokertables

    My 1st Fattie!!! (with pics)

    Hi everyone! I finally decided to make a fattie!! It has ham, mozz, green pepper, vidalia onion, and mushrooms. It came out soooo good!!!! Here are the before and after shots I took......  
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  5. tlcpokertables

    Question about the water pan for a vertical smoker...

    Thanks for everyone's replies.....very helpful! This forum rules! Happy smokin'!!!!
  6. tlcpokertables

    Question about the water pan for a vertical smoker...

    I've done a few smokes, but still a newbie.....One quick question: I have a Perfect Flame Vertical smoker. Every time I use it, the water pan seems like it's main function wants to be a drip tray for everything I'm smoking. Is this right? Am I missing something here? Any feedback is much...
  7. tlcpokertables

    Stupid question about ABT's.....

    Thats a great idea!! Thanks!!
  8. tlcpokertables

    Stupid question about ABT's.....

    Good idea! I would just love to stock pile these in the freezer and take them as I need them...
  9. tlcpokertables

    Stupid question about ABT's.....

    Hey there! I made my 1st batch of ABT's over the weekend (about 50) and they went in a matter of minutes! I can see myself making these all summer long...so my stupid question is: Do they freeze well? Any input would be greatly appreciated! Thanks!
  10. tlcpokertables

    Smoking a pork shoulder as we speak...need help....

    Sorry I didn't follow up with an update sooner!.... Everything worked out great!..Soon after my last post, I ran out to get a digital meat thermometer, and it was definitely at a more reasonable temp level than the probe I was using. The pork reached 200 after 12 hrs and pulled apart very well...
  11. tlcpokertables

    Smoking a pork shoulder as we speak...need help....

    Whats' the 4 hr rule? And what happens if I break it?
  12. tlcpokertables

    Smoking a pork shoulder as we speak...need help....

    The gauge on the outside of my vertical smoker has been reading a consistant 225 (give or take). I just checked the meat again, and it's at about 120.
  13. tlcpokertables

    Smoking a pork shoulder as we speak...need help....

    Thanks for the replys!! I am spritzing it with apple cider and Captain Morgan's spiced rum. One other thing......It's about 5-1/2 hrs into it, and the meat temp is only at 100 deg.....does this sound right???
  14. tlcpokertables

    Smoking a pork shoulder as we speak...need help....

    Hi there, I'm smoking a 8.5 pork shoulder right now, an I just wanted to know if I should I be doing anything during the smoking process (ex: turn it? slather it with sauce? etc...) Any input would be greatly appreciated.. FYI - I did the mustard and dry rub and they just put it in...that's it...
  15. tlcpokertables

    Loading up my vertical smoker.....advice needed!!!!

    Thanks for the replies, everyone!!! I'm looking forward to getting started!!!! Wingman - I didn't know what an ABT was, so I just looked it up.....YES!! I will have to make room for those!!!
  16. tlcpokertables

    Loading up my vertical smoker.....advice needed!!!!

    Hi There, Newbie from Long Island here!! Now that the weather is nice, I wanted to load up my smoker this weekend. I'm looking to make (4) racks of ribs and a pork shoulder. My question is: Is there any particular rack order I should stick too (Ex: ribs on the top racks & and shoulder on the...
  17. tlcpokertables

    1st time smoking whole chickens...

    Thanks, Flash!! Exactly the info I was lookin' for!
  18. tlcpokertables

    1st time smoking whole chickens...

    Newbie here again! I'm smoking 2 whole chickens tomorrow, and they are currently brining (overnight). How long can I expect to smoke them for, and what is the actual temp I'm trying to shoot for (both smoker and chicken)? Thanks!!!!
  19. tlcpokertables

    Long Island, NY - First Time Smoker

    Hi there, I'm from West Babylon...about 15 minutes from you.
  20. tlcpokertables

    Long Island, NY - First Time Smoker

    Ya know, Mike...I had a feeling about the thermo not being accurate....Yes, I will definitely look into a oven thermo or something like that. Thanks! Frank
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