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  1. bison

    Bacon wrapped stuffed chicken thighs w/Q-View

    That looks awesome!  I will definitely be trying that one.  Thanks for sharing!
  2. bison

    Fall Colors @ Bear's House

    Great looking pictures, Bear.  I love fall.  Its my favorite season.  Its looking similar here in Minnesota right now too.  Won't be too much longer and it will be all white and time to hibernate. 
  3. bison

    A-Maze-N

    I also have that same smoker and had the same problem.  I drilled (3) 1/2" holes in the side near the heating element and one at the top on the back.  I use refer magnets to dial in the airflow on the bottom holes and leave the top one open.  I put the AMNPS on the bottom rack on some foil as a...
  4. bison

    Lovin' The Fatties, Italian Style (Q-View)

    Jimmy Dean sausage and there are no dumb questions here!
  5. bison

    Lovin' The Fatties, Italian Style (Q-View)

    No bacon for this one. I wanted to try it nekked. :sausage:
  6. bison

    Lovin' The Fatties, Italian Style (Q-View)

    It was in there around 2 1/2hrs. I would recommend cooking to an internal temp of 165deg and only use time as a loose guide.
  7. bison

    Lovin' The Fatties, Italian Style (Q-View)

    You could try turning the heat down a bit.  That would defiantly give it more time to smoke.  I wouldn't go any lower than 200 deg.   I have made one that was all ground chicken with ham and swiss on the inside.  That was really good and on the lighter side.  Give the 1/2 and 1/2 a try and let...
  8. bison

    Q View Ribs

    I have to stop looking at this forum later in the evening.  All it does is make me hungry!   
  9. bison

    Lovin' The Fatties, Italian Style (Q-View)

    Thanks everyone!
  10. bison

    Lovin' The Fatties, Italian Style (Q-View)

    That looks very good!
  11. Lovin' The Fatties, Italian Style (Q-View)

    Lovin' The Fatties, Italian Style (Q-View)

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  12. bison

    Lovin' The Fatties, Italian Style (Q-View)

    This is only my second go round with a fatty and I must say, I'm hooked.  This one was an Italian style.   Started with 1lb regular JD and 1lb hot Italian from my local grocery store meat case. Added hard salami  Next came pepperoni  Followed by banana peppers Then to get my greens...
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