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  1. lexscsmoker

    Brinkmann Smoke N Pit low temps, too much charcoal

    Thanks Remmy.  I'll look into Ozark.
  2. lexscsmoker

    Brinkmann Smoke N Pit low temps, too much charcoal

    I too should have done my homework before purchasing my Brinkmann smoke n pit.  I've been using a GOSM for @ 3yrs and love it except that i have to keep adding wood to keep the smoke flavor.  I wanted something somewhat affordable that uses charcoal and wood throughout the cooking process. ...
  3. lexscsmoker

    Mother's Day Butt Smoke in Horizon with Q View

    I have a question about the horizontal smoker.  I have been smoking with the only smoker I've owned which is a propane GOSM.  Did the that first batch of charcoal last the whole time or did you have to add some more.  I'm looking at getting a Brinkmann horizontal smoker and was wondering if I...
  4. lexscsmoker

    Big Pig Jig

    I was wondering if anyone is going to the Big Pig Jig in Vienna, Ga.  My brother-in-law and I are headed down Friday/Saturday.  Q, Rigs, Brew, mmmmm. 
  5. christmas 2010 194.JPG

    christmas 2010 194.JPG

    • lexscsmoker
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  6. lexscsmoker

    Teriyaki-Soy-Sesame-Ginger Chicken (say that 10x fast!) grilled with some hickory

    They look yummmmmmy.  I get the drumsticks when they put them on sale too.  99 cent/lb around here and you get @ 20 of 'em.  They are jam up good. 
  7. lexscsmoker

    need advice, Boneless turkey brest but not round (pics included)

    Definitely brine it.  a simple brine can be found on here somewhere.  i use soy, kosher salt and sugar.  it's simple but effective.  i've used it on drumsticks and fresh ham and it has done the trick. 
  8. lexscsmoker

    spares, cordon bleu

    Thanks. I'm definitely gonna try those.
  9. lexscsmoker

    spares, cordon bleu

    Please tell me how you did those cordon bleu things.  i'm looking for something new to do and they look really good. thanks
  10. lexscsmoker

    It was bound to happen

    I don't have many posts on here but the ones I do have are successful smokes.  Well today was the day for the bad smoke.  I love chicken salad and wanted some to eat on this week so I bought some chicken breasts that were packaged as a bogo.  I boiled it to make it soft so when I smoked it it...
  11. lexscsmoker

    BB Rib Prices

    around here bi-lo or piggly wiggly will have them for $2.99/lb occasionally.  i just bought 4 racks by smithfield at $2.99/lb at bi-lo.  would've bought more but ran out of room in the freezer. 
  12. lexscsmoker

    First fatty: fail w pre-fail qview

    ditto.  got to make sure it's completely closed.  if there are some cracks here and there that's where the bacon band-aid comes in.
  13. lexscsmoker

    Football: WHo is your Teams???

    SOUTH CAROLINA GAMECOCKS AND CHICAGO CUBS.
  14. National Championship.jpg

    National Championship.jpg

    • lexscsmoker
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  15. lexscsmoker

    my first time.. spare ribs just went in!

    if you do the 3-2-1 or 3-2-2 method then the only time you will open up your smoker is to foil then unfoil. 
  16. lexscsmoker

    St Louis with unbiased olive oil vs. mustard analysis + qview

    LOL about the Callahan reference.
  17. lexscsmoker

    New guy from SC

    Dang Buddy, we're as close to neighbors as you can get on this forum.  There's a fella on here from Northeast Cola and one from Greenville.  I gotta warn you about the Fatty.  Once you make one it's all over.  Breakfast will never be the same again.  On a side note, Bi-lo has baby backs for...
  18. lexscsmoker

    Baby Back Ribs & Qview

    So......basically Berkshire is the Aston Martin of ribs.
  19. lexscsmoker

    My first fatties

    .  Very nice.  I'd love to try the hashbrowns. 
  20. lexscsmoker

    Smoked some Quarters an Drums for Dinner Tonight W/Qview

    Those look freakin awesome .  I gotta tell ya, I love to smoke drumsticks.  Ever tried brining them or do you marinate yours?
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