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Happy Birthday Ronp
Happy Birthday Ron,wishing ya nothin but the best, have a great day.- okie joe
- Post #17
- Forum: For New Members
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How long will pulled pork keep in the fridge?
Smoking like we do....hot smokeing is not cureing the meat...treat it like any other meat product...if not under refrigeration...freeze it...keep hot things hot /cold things cold.....rember the danger zones that bacteria love 40 to 140....we have had many people sick in our area with ecoli....up... -
Charcol rationing..... 3-4 hour limit
There is a lot to smoke in the time allotted,,,country style ribs and pork loin (slice off1" thick) a pork roast and a small beef roast,, I love the chicken portions...what part is the portions...also as stated by davidmcg porkchops steaks and etc.. and in my opion heat is heat if you finnish...- okie joe
- Post #6
- Forum: For New Members
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Mesquite!?!?!?!?!
Yes what a wide responce...before i came to this site...I smoked with wood,thats right wood and lump, the lump hot and the wood was soaked and massive...piled high chips...yes i said soaked....man what a change...why did i cook like that it was how my dad taught me he read a lot and we cooked... -
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Endless Butt Jokes [with Qview]
Good looking smoke and nice Qview the SMF has been a big plus for me also,and the people here are great.- okie joe
- Post #13
- Forum: Charcoal Smokers
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Betrayed by a rub
Yep sorry to hear....been there done that ....had one so HOT (rub ) that no one in famiy liked it was a new rub i was going to try paid top dollar and shipping. Was so HOT and Salty no one enjoyed the Que..was out time money rub and meat.. I wont do that again I'll go with what i know i like and...- okie joe
- Post #8
- Forum: General Discussion
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Do you know SPECK?
Sorry I guess i dont know Speck...wonder how many would know they are both the same word speck. german and itialian one bacon one ham,LOL my bad -
New user from WA
Welcome, SMF glad to have ya hear...many voices one choir -
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Do you know SPECK?
I thought speck was italian porkbelly smoked over beachwood and herb? From Tyrola (sp) in Itialian alps near germany? Coldsmoked yes but I thought prosciutto was ham and speck was porkbelly? Looks good man and many here Cure/smoke bacon im no expert there ore many here that are...but looks... -
145* or 165*
I hold mine longer more in the range of 180* some times 190*but neaver at 145* my 2 cents -
i havent been around in a while
Welcome back dude,we are here if ya need to talk...sorry for your pain,,,fire up the smoker and do some of the things that ya like... be true to your self......Sing like nobody is listening,.... dance like nobody is watching and work like ya dont need the money... -
Hang on smokin steve!!!
Great looking grub man, im hungry now...lol hang in there steve let us know...keep us posted- okie joe
- Post #9
- Forum: General Discussion
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Hello All
Welcome to SMF from one stumbler to anouther Welcome i was surfing and came across this sight no use to go any where .got it all here I was looking for new rib rubs and have kicked up my que quite a few knotches....All walks of life, ages and all over the globe,,,,well ok ,glad your here... -
Awesome site new here from NC
Welcome K , lots of good info here and great people...smoke on brother how about some q view man, we love q view -
Hello from Moose Jaw, Saskatchewan, Canada
Yea man lurking how can we learn if ya wont come in out of the cold....really looks good ,,,he is a smoker...If i have any questions (im looking to build an electric smoker) in the planning stage now...looks like ya got a handle on it what size is that ...how many racks ,,,what kind heating...
