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  1. HalfSmoked

    Hello from Missouri!

    Welcome from Maryland's Eastern Shore Warren
  2. HalfSmoked

    The X-Fire Grill

    Yup no Easter Baskets for them. Warren
  3. HalfSmoked

    The X-Fire Grill

    I don't have any room to talk I have a 120 tank I don't weld so son and grandson are doing the work. They have been 1 year since I was last to get them working on it. Geez Warren
  4. HalfSmoked

    new here looking for expert advise

    Welcome for sure you can get some good advice and we gladly hand out BS for fun so don't make a mistake. :emoji_laughing: But all in all it is a great forum. Where in VA are you from? I'm from Maryland's Eastern Shore. Warren
  5. HalfSmoked

    Best way to save a 10lb Prime Rib??

    Good deal then you can enjoy it without having to share. :emoji_laughing: Warren
  6. HalfSmoked

    Wisconsin Bratwursts

    Makes no difference what others say I will eat those any plate you put them on. Warren
  7. HalfSmoked

    Damn.... Do Y'all Think They're Safe?

    Sounds like your find from the college, so I agree go with it. Like the point chop made and it is so true. Warren
  8. HalfSmoked

    Grilled 2" Tuscan Strips...

    Awesome steak and oh the wine but what's the rule around here what soup. :emoji_laughing: Warren
  9. HalfSmoked

    How Many Licks Does it Take...

    Awesome cook going there. The tootsie pop to damn many. Warren
  10. HalfSmoked

    The X-Fire Grill

    Let's get at it civil. Warren
  11. HalfSmoked

    Pastrami from store bought corned beef

    Wow what a great looking sammie all around. Warren
  12. HalfSmoked

    Breaded Chicken Sandwich

    Nice job looks great neither of the products you used are local here. Warren
  13. HalfSmoked

    First smoke - Moinks!

    Nice job. Warren
  14. HalfSmoked

    Hankering for a Cubano sandwich

    Nice job very interesting. Warren
  15. HalfSmoked

    Sweet Baby Ray’s

    I use it and others I don't thin it. Warren
  16. HalfSmoked

    The old Kraut cutter

    Have one that looks a lot like that one will have to look it over for any information on it. Warren
  17. HalfSmoked

    Moink help

    You have a lot of good replies, and I would say depending on what kind of meat you use sausage or Burger And as said when the bacon looks done. Warren
  18. HalfSmoked

    Hello from Wisconsin

    Welcome from Maryland's Eastern Shore. It would depend what kind of meat you use as what finish temperature you use. Warren
  19. HalfSmoked

    finally joined the discussion

    Welcome from Maryland's Eastern Shore. Warren
  20. HalfSmoked

    Busted pork chop dinner, how to fix it?

    Lot of information here and many forget that a chop is part of the loin and will give the same problems as the loin which we see many times on here. Warren
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