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  1. smok'n steve

    Lang's "3rd generation" smokers!!

    The 60 original was 2195 and now it is 2495, you probably never saw the old prices. Congrats on your 48---you will love it:-)
  2. smok'n steve

    Lang's "3rd generation" smokers!!

    Langs cost more now! His website prices are up for the first time in years!! http://www.pigroast.com/cooker.htm
  3. smok'n steve

    Almost bought a Lang 84 today,

    Almost bought a Lang 84 today, I went to check it out, had $2050 cash ready to get this older 84 deluxe, but the baffle had so much rust on top and bottom of it that I felt I would need to cut it out and replace it, offered the guy $150 less to pay for my steel, and he flipped out on me...
  4. smok'n steve

    Meadow Creek Reverse flows, Anyone own one?

    Glad you guys are talken about em, sure wish someone had one though so we could put it up against the Lang and compare apples and pig teeth.
  5. smok'n steve

    Reverse flow specs ????

    Well, its not really needed, the ease of control of the burn is usually predictable so the next step is the cooking chamber, which is very predictable, so fine tuning in my opinion would be if you have two hunks of meat and one is near the firebox, to be safe, just swap them half way through...
  6. smok'n steve

    Meadow Creek Reverse flows, Anyone own one?

    Meadow Creek BBQ Smoker in Action
  7. smok'n steve

    Meadow Creek Reverse flows, Anyone own one?

    Steve, I don't think anyone has one---OK?
  8. smok'n steve

    Meadow Creek Reverse flows, Anyone own one?

    Meadow Creek Reverse flows, Anyone own one? They are a copy of Ben Langs smokers, but have some design changes. Anyone here have one? I never see pics of them except at i-net dealers who sell em......
  9. smok'n steve

    free wood

    Way to go---Cherry and Oak! Awesome
  10. smok'n steve

    One again a NEWBIE.

    no real secret, just patience. That brisket(3pounds) was cooked on the Twiggy model, like Smok'n Dick has. Once it had enough smoke and was at 160 degrees internal, I foiled it and brought her up to 200 internal, then let it rest. I have to confess that after foiling it was getting late, so...
  11. smok'n steve

    One again a NEWBIE.

    Yup, What I find here in Maine is liquid smoke and bbq sauce is what they feed us here, smoke rings are like a miracle at a restaurant,.......... but in my backyard,............ thats a different story:-)
  12. smok'n steve

    Hi... I'm Brian.... and I am a Q-aholic.

    You up and my neck of the woods!!! This is a great place for us passionate Smokeheads!!
  13. smok'n steve

    One again a NEWBIE.

    You'll love the people here, its a great forum, lots of info too!!!! http://cgi.ebay.com/BEAR-PAW-MEAT-HA...QQcmdZViewItem
  14. smok'n steve

    Mini Fatty

    Have you ever jumped in the ocean in early june?
  15. smok'n steve

    Mini Fatties

    This picture is awesome! It has flavor appeal and I might say, some sex appeal---hope I didn't cross the line there fellow brethren---LOL
  16. smok'n steve

    Lumpy the Wood Chunk Burner,reverse flow build!

    Thanks Mulepackin! I sort of do both, but the bleach part is to convert the ethyl Mercaptan ch3-sh to ch3-so3 which will turn the water rust color getting rid of the odor that is deliberately put in these tanks to make leaks detectable:-) To Jok3rx, Thats a thought, but what about the grease...
  17. smok'n steve

    Mini Fatties

    Looks yummy!
  18. smok'n steve

    Mini Fatty

    Shrinkage? Cold water?
  19. smok'n steve

    New from Vancouver

    Here we are, approaching winter, and all we have is wood, smoke and BBQ! This is the place you want to be. You'll love the people here:-) SmS
  20. smok'n steve

    Lumpy the Wood Chunk Burner,reverse flow build!

    Thanks Mark:-) It means a lot:-) I will keep trying to improve because there is always plenty of room for that!!
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