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  1. timmyt509

    mesquite is it good or bad?

    I have read in a few books that mesquite is good for grilling but not for smoking because it has a bitter taste and can leave a residue in your smoker.I was wondering what the real scoop is on it so please help.
  2. timmyt509

    3-4 year old apple wood

    I was wondering if wood being this old is still good to use? Not sure if there would be any flavor in it so I am asking you guys. Thanks.
  3. timmyt509

    I ordered a new lang 48 patio

    Thanks everybody and I will stock the freezer up. I will also post some pics of my first smoke, I haven't decided what to smoke yet though lol.
  4. timmyt509

    I ordered a new lang 48 patio

    So I am very excited to move up to the next level form a Bar B Chef Offset to a lang 48 patio. Just wondering if anybody has any good tips for me? Thanks.
  5. timmyt509

    Looking for a lang smoker

    thank you guys I will try that.
  6. timmyt509

    Looking for a lang smoker

    I would really love to but a lang smoker if anyone has one for sale in or around the Nebraska area. Please let me know and thanks for your time.
  7. timmyt509

    pics of my first smoked Prime Rib from 7/17

    Ok thanks everybody for the comments. I have a Bar B Chef offset smoker and I used a mix of Hickory/Oak wood for I think around 6 hours at 220. I did pull it out at around 140 degrees and yes everyone it tasted awesome and there wasn't all the fat in the meat either it melted in my mouth like...
  8. timmyt509

    pics of my first smoked Prime Rib from 7/17

    The first pic is after a night in a red wine marinade, the second pic is about 2 hours into the smoke, The 3rd pic is   nnnnnnwehwnnn when I pulled it of the smoker at around 140 degrees and ofcourse the last pic is the final product. Let me know what you guys think?
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  20. timmyt509

    how to get that blue smoke

    thank you everybody I tried it on Sunday using less wood and putting it to the side and worked alot better.
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