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  1. franko

    Howdy

    Thanks, eman.   I think I will go with the 4 hour smoke using pitmaster's blend.  Don't want to get them too smoky. The slabs came from Lake Palestine. I have brushtops planted there and fill my freezer every summer from them. Talk about great tasting filets on the grill. Yum.
  2. franko

    Howdy

    You are right, Roller. My sausage maker.com smoker does not seem to get enough air to keep the amznps going. But there is always more than one way to swat a fly.
  3. franko

    New Texas Member

    Hey Chilefarmer, it's good to see another Jacksonvilleite joining this forum. It appears from reading your post that you and I have much in common (especially the fishing). I am just beginning to learn how to navigate around this forum, but I am sure we will meet up down the road somewhere.
  4. franko

    Howdy

    My name is Frank Diamont, and I bet nobody would have ever guessed from my salutation that I was from the lone star state of Texas (East Texas that is). . I discovered this web site about a month ago and I can't seem to put my computer down long enough to get any smoking done. I have been...
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