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  1. ga_smoker

    2 Bostons Plus Beans - 1st Q-Vue

    Great looking eats. Steve
  2. ga_smoker

    Todays smoke

    Thats got me hungry again!! Good looking smoke ring on the butt and ribs. I'm going to get an 11.5lb butt rubbed down before bed and get it started tommorrow after work. I luv pork Steve
  3. ga_smoker

    Boneless Pork Butt on the racks. Q-view!

    Good looking eats there Dave, thanks for the Q-view. Steve
  4. ga_smoker

    Just a newbie

    Welcome to the SMF. Hope you have a digi camera 'cause we all love seeing q-view!! Steve
  5. ga_smoker

    Yet another newbie!

    Welcome aboard Voldaddy.......Go Dawgs Steve
  6. ga_smoker

    New to the forum from Oklahoma.

    Welcome to the SMF. Sounds like you'll fit in nicely here. Steve
  7. ga_smoker

    Greeting from Alberta, Canada

    Welcome to the SMF. Jump in and join the fun. Steve
  8. ga_smoker

    Question for Pulled Pork Experts about juice

    Yep....what Richtee said. I normally pour all the juice in a container and stick it in the fridge. After it cools just scoop off the fat and pour that wonderful flavor back on the meat. Steve
  9. ga_smoker

    Q-View Bowl-no words-only todays Q-view!

    Finished product....
  10. ga_smoker

    Q-View Bowl-no words-only todays Q-view!

    Pulled pork, wings and ABT's.
  11. ga_smoker

    $#@%ing ET-73

    I've had mine for over a year and have had no problems at all. Hell, I'm still using the original batteries. I usually turn on the receiver first, then the transmitter within 3-4 seconds. I've never had a problem. Steve
  12. ga_smoker

    Brinkmann Smoke 'N Grill

    My brother bought an Afterburner for his Smoke n Grill and loves it. http://gassmoker.com/ Steve
  13. ga_smoker

    Saddling up my COLTS to charge San Diego! (And making some ABTs)

    Those look awesome!! That's a neat trick wrapping like that. I'll try it next time I do some, I LUV bacon too. Steve
  14. ga_smoker

    Quick butt question

    I agree with Ken. Most of the butts I do usually climb in temps pretty fast, especially if I get them to to room temp before I put them on the smoker. But once they hit 140ish they seem to slow down and stall for hours. That's known as the great Plateau. Steve
  15. ga_smoker

    Which would you prefer??

    Cookbooks for sure. I love 'em. We probably have 20-25 in our house. But at the same time, I am addicted to the Food Network and I spend alot of time lately watching bbq videos on Youtube. Steve
  16. ga_smoker

    New Years Dinner

    The butt turned out fantastic. I learned something today. Patience pays off!! My temps were low all day...190-220 but I stuck with it and didn't crank up the heat the last couple of hours like I have done in the past. This was one of the best butts I have done. Good smoke ring and very moist and...
  17. ga_smoker

    New Years Dinner

    Taters are done...they look and taste great. I cooked them about 3 1/2 hours at about 220. I used sliced potatoes, onions, mushrooms, crumbled bacon, can of cream of mushroom and lots of cheese. Butt is wrapped and is getting close. Steve
  18. ga_smoker

    Stupid ABT question

    Man those look great!! Steve
  19. ga_smoker

    New Years Dinner

    Here's the butt after 5 hours, just sprayed for the first time. Got the potatoes on about 2:30. Temps are running low today, it's very windy and cool. More pics to come............ Steve
  20. ga_smoker

    New Years Dinner

    I got a 8# butt on the smoker at 7:30. I just got a BIG pot of collards started on the stove. Next I'm preparing some cheesy potatoes in my dutch oven and I'll throw it on the smoker. The wife is making a big pot of black-eyed peas. I'm watching the Cotton Bowl and life is good. Tonight we...
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