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  1. 100_1966.jpg

    100_1966.jpg

    • dannyj
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  2. 100_1885.jpg

    100_1885.jpg

    • dannyj
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  3. dannyj

    First fattie with Q-view

    I used lump charcoal with a chunk of hickory now and then.  The hickory came in a bag from Lowes or Home Depot. The smoke was mainly blue except when I put in a chunk of hickory about every half hour. I smoked a pork loin the same way without the bitter taste.
  4. dannyj

    First fattie with Q-view

    no drippings on fire source.
  5. dannyj

    First fattie with Q-view

    This was my first fattie.  Used onions, green peppers, mushrooms, brocolli, ham and cheese. Smoked for 3 hours at 230-240.  Was delicious but the bacon had an acidy taste.  Is this normal of bacon?
  6. 100_1912.jpg

    100_1912.jpg

    • dannyj
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  7. 100_1914.jpg

    100_1914.jpg

    • dannyj
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  8. 100_1914.jpg

    100_1914.jpg

    • dannyj
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  9. dannyj

    Post Picture of Smoker and its Brand/type here

    My REDNECK smoker
  10. 100_1889.jpg

    100_1889.jpg

    • dannyj
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  11. dannyj

    fridge/smoker conversion

  12. 100_1889.jpg

    100_1889.jpg

    • dannyj
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  13. 100_1889.jpg

    100_1889.jpg

    • dannyj
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  14. dannyj

    new to smoking

    Here are a couple more pics....
  15. 100_1922.jpg

    100_1922.jpg

    • dannyj
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  16. 100_1919.jpg

    100_1919.jpg

    • dannyj
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  17. dannyj

    Pink pork????

    I smoked my first baby back ribs today. Used the 2-2-1 method, temp was 245-250.  After 5 hours the ribs were falling off the bone but were redish in color.  Is this a smoking thing?  If I smoke a pork loin, maintain 245-250 for correct time per pound, reach the correct internal temp, will this...
  18. dannyj

    new to smoking

    Hello SMF, I'm new to the world of smoking.  I just finished my fridge/smoker conversion. Ran a test burn and the temps stayed where I wanted.  Hope to smoke some ribs this weekend.
  19. 100_1889.jpg

    100_1889.jpg

    • dannyj
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  20. 100_1889.jpg

    100_1889.jpg

    • dannyj
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