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    Vacuum packed Smoked Sockeye - Pulls oils out

    Sorry, I don't agree with this...there will be no more vacuum forces in play here...no need to cut a hole.
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    Favorite beers

    Gettin' ready to brew up a light Mexican style beer for my daughter this week and then an Irish stout after that. But, yeah, the one in my hand is my favorite.
  3. DSCN0104.jpg

    DSCN0104.jpg

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    Hi From Utah

    Hey there! ...from West Jordan...You're gonna love it here.
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    The Mother of all recipe links

    WOW...awesome link...thanks.
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    Look what you guys have gone and done...

    This one.
  7. Look what you guys have gone and done...

    Look what you guys have gone and done...

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    Look what you guys have gone and done...

    This arrived today, meat grinder in a couple of days...these will get wrapped for Christmas and under the tree. Got some other things comin' as well. I'll be studying up til then. New member to the Sausage Makin' Crowd... you guys are dangerous. Stay tuned for some sausage view.
  9. Stuffer.jpg

    Stuffer.jpg

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    temp to burn wet wood??

    Your wood won't start smoking until it dries out. I usually start seein' smoke at a smoker temp of about 210.
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    What lighter fluid do you use?

    Works great for lightin' coals...never tried it on weeds.
  12. What lighter fluid do you use?

    What lighter fluid do you use?

  13. Bernzomatic-With-Tank.jpg

    Bernzomatic-With-Tank.jpg

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    Baby back's last night turned out perfect w/ Qview

    Wow...those look great. But 6 hours for BBs seems to be a long time. I usually go 2-1-1 and they turn out great.
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    Modded ECB or mini WSM, which would you keep?

    Keep the mini...give the ECB to an aspiring smoker and let them learn on it.
  16. Still thinkin' about ya Gary!

    Still thinkin' about ya Gary!

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    Still thinkin' about ya Gary!

    Stuck at home watchin' my Niners kick some cardinal butt. Needed a snack. I cooked this up in honor of Gary on Saturday. Thinly sliced Tri-Tip on roasted garlic loaf with a bit of mayo...Man I love this meat! Here's to ya Gary...RIP buddy...
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