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  1. smokin for life

    Meatloaf with a twist

    I use sausage in meat balls all the time. Gives it so much more flavor, I also would think about cutting back a little bit on the sausage too. But I would surely go for it.
  2. smokin for life

    speeding ticket

    I really liked that.
  3. smokin for life

    .. who else knows the One Finger Smoker Salute!..

    The best one I ever done was, I pulled out the pan holding the wood chucks, (no I wasn't stupid enough not to use pliers) added my chunks and picked up the pan to put it back into the smoker. Yepper this time STUPID!!!!!
  4. smokin for life

    First Smoke, Butts, q-view, not a success :(

    Oldgrandman, The "smoke ring" stops at 140 not the smoke.The meat will take in the smoke as long as there's smoke.
  5. smokin for life

    3 - 2 - 1 visual cue

    I really don't look that much untill I actualy foil them. After about 1 hour in the foil, I kinda peek inside (OUCH, it's hot) to see how far they have pulled back from the bones. If it's around 1/2" I may just unfoil them at that time. Apply the sauce if I'm going use it. And go for the last...
  6. smokin for life

    Another chuck roast question

    I'm with Josh on this one. 155 internal temp, wrap & let it rest. Slice and lick your lips. I've never really ever pulled mine (chuckle).
  7. smokin for life

    Bacon & Sausage

    I got the belly's at an Asian market. They will sell you ANY part of the pig. I rubbed it with Hi-Mountain Buck Board cure, Wrapped it in plasic wrap and stuck it in the fridge for 10 days. After the 10 days I soaked it for 1 hour, changed the water and soaked it for another hour. Pat it dry, I...
  8. smokin for life

    Why smoke beyond two hours?

    Yepper I agree with the Dude, The smoke ring will stop at 140, I keep the smoke on it all the time unless I foil. I just love the smell of smoke...
  9. smokin for life

    Bacon & Sausage

    Ok so I have no will power... I tried it and all I have to say is OSCAR MEYER watch out. I really like it. Hey once again I want to thank Ya'll for helping me. Never in a million years would I of thought I'd be making my own bacon. You guys & Gal's are great. I kinda like pork belly better then...
  10. smokin for life

    Bacon & Sausage

    Hopefully it'll taste ok. I never used pork belly's just butt's. I'm getting tempted to just slice off a little piece just to see how it turned out.
  11. smokin for life

    Bacon & Sausage

    Well times up.... I smoked the belly's at 180 untill the internal temps. reached 150. I throw in the sausage just to fill up the smoker a little. I'll be trying it tomorrow morning.[/IMG]
  12. smokin for life

    Unburnt Wood!!

    Welcome NCSWEET You did come to the right place I hope yoou like it here. Any friend of Richtee is always welcome. (That's the way you told me say it right Rich?)
  13. smokin for life

    Almost time to Smoke them

    I have 2 belly's going right now, I try to keep them about 180-190. I'll stop them when they reach 150 internal temp. They should be done in about 1 hour, I'll post "Q-VIEW" when they come out.
  14. smokin for life

    Food Saver Vacuum Sealer

    I'd be lost without mine. I've tried the glad bag pushing the air out, but in my opinion it's ok for short term but if you're going to be freezeing for a long time go with the food saver.
  15. smokin for life

    Buckboard - How to cut for curing?

    I've done 2 butts using Hi Mountain Buck board bacon cue. Done both whole, (just cut out the bone). Came out great. Getting ready to try 2 belly's tomorrow.
  16. smokin for life

    Pulled pork enchilada's

    Are they refried beans?? Man I haven't seen them since I left TX. Thanks you really got me gripping for some Tex- Mex. Time to defrost the Pulled Pork. Can't wait to try the Quacomole(?) That looks totaly awsume Bubba!!!
  17. smokin for life

    Spare Rib Q-view

    Dude that's outstanding looking Q-View
  18. smokin for life

    "OTBS"

    Since we don't 3rd, 4th, etc. anymore I just have to say I agree with Rich. Man did you see that feast he posted today? I'm still licking my lips.
  19. smokin for life

    Storing Pulled Pork

    I'm with you on the freezer K5.When I didn't have one my freezer would never stop running. And I had to pass up plenty of sales because of no room. Now I got a little deep freezer in the garage. Heck I don't even remember what on the bottom of it any more. but I know it's full of meat.
  20. smokin for life

    Slicing a Pork Butt

    You remember what they say "If there's no Q-View did it really happen"?
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