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  1. laughingpanther

    My first catering/ smoke for a friend

    Good luck.
  2. laughingpanther

    This Newbie Had Nothing to Lose with Roughy

    Dang good looking fish. If you know much about blending spices, you can make a Cajun seasoning of your own with less salt and fire and that might be desirable for things such as smoked fish.
  3. laughingpanther

    Smoking the Brisket

    The foil sounds like a neat trick. Let us know how it turned out.
  4. laughingpanther

    My First Fatties

    Congratulations on a successful first fattie smoke. Does feel good when you try something new and it works, eh?
  5. laughingpanther

    Really new

    Good luck with it. A 16 pounder will take a while to smoke, but what the hell, sometimes you just have to grab the bull by the horns.
  6. laughingpanther

    Saying hello and thank you!

    Howdy and welcome SDW.
  7. laughingpanther

    just learning

    Welcome to the forum.
  8. laughingpanther

    Q/View Vidalia Onion Vinegarette Marinaded Pork Butt

    Good luck with it. I smoked a couple of butts last weekend myself. They turned out damn good.
  9. laughingpanther

    I have a problem

    In that case I'm squared away. I had to give up whiskey, pot, will have to give up tobacco, I'll be damned if I'll give up smoking meat!
  10. laughingpanther

    Chuck Roll with a twist!

    Looks good already.
  11. laughingpanther

    New at it,

    Lots of good information here. You'll be smokin' like a pro in no time. Well, there is a learning curve as someone mentioned, but you can bend the curve a bit by first smoking forgiving or easy meats. Boston Butt is a forgiving piece of meat, smoking chicken thighs is an easy project for a...
  12. laughingpanther

    It's Been Another One of Those Saturdays...

    I've had days like that myself. Whatcha smokin'?
  13. laughingpanther

    Turkey smoke not going well...

    Maintaining heat levels with a chacoal smoker is mostly in the amount of charcoal that you start with. Make a note of how much charcoal you started with this time and use more next time. It takes most people a bit of tweaking to get it at the right level to start with.
  14. laughingpanther

    My Bacon making process QView #2 The Rub

    So how did it turn out?
  15. laughingpanther

    Honey Cured Ham

    Not sure I can get Prague powder around here. What would be a good substitute?
  16. laughingpanther

    Howdy ya'all

    Welcome to SMF. Smoking turkey isn't too difficult. Just shoot or buy a twelve pound bird, marinate it overnight and smoke it with pecan or hickory. You should smoke it for approximately thirty minutes per pound and cook to an internal temperature of 170 degrees.
  17. laughingpanther

    Knock, Knock.....

    Welcome to SMF. Lots of good information here whether you're a complete newbie or you've been smoking for a while, you'll still find good informatioon here.
  18. laughingpanther

    Beer in the butt Chicken Q-View

    Good looking drunk chicken. Where do you get the stand to mount the chicken on?
  19. laughingpanther

    Favorite wood for spares?

    With pork, I usually use apple, but may try an apple/cherry mix next time.
  20. laughingpanther

    smoking butts q-view

    Looks good so far.
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