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  1. billyq

    Memorial Day

    That's a good point Shell. It's those soldiers that have given us the freedom to do what we do.
  2. billyq

    Hello from lincoln

    Welcome to the SMF. Haven't heard of that particular smoker, gonna have to take a look at it.
  3. billyq

    16 hour maple/hickory side bacon smoke with a side of beefribs and jerky

    Please tell me that's gonna be thick cut bacon!...Mmmmm...bacon.......So how did the MES do?
  4. billyq

    New Terminology Contest

    I like the term "product". Or how about "groceries" like they say in central Texas? A wise man once said "It don't need no tuning plates if it's got a good draw."
  5. billyq

    A word from your Moderators

    I like the term "product". Or how about "groceries" like they say in central Texas? A wise man once said "It don't need no tuning plates if it's got a good draw."
  6. billyq

    First test run of the GOSM

    Those look pretty good. I have a GOSM also, and you will find the learning curve to be a very small one. It is a very decent smoker. I couldn't even tell you how many butts and ribs I've done on it. Keep plugging away. Once you cross over to the dark side, there is no going back.
  7. billyq

    newbie saying Hey

    Welcome to the forum. It's a good thing you gotta freezer full of meat, cause you get it all down, you're gonna wanna smoker as often as you can.
  8. billyq

    Smoked meatloaf and loins.....PORN included

    Man, talk about comfort food! I'm getting sleepy just looking at it!
  9. billyq

    Hi gang....attempt #2 brisket...

    Everything looks very tasty. Hope it turns out well.
  10. billyq

    Hello!

    Welcome to the forum. Thats a big cook you got planned. We like our pics around here.
  11. billyq

    Next Step in the Evolution

    So, what kinda smoker you planning on getting?
  12. billyq

    My first Rib Smoke (with food porn)

    Those look good enough to eat!
  13. billyq

    What am I doing wrong?

    Keep plugging away. You'll get it.
  14. billyq

    what happened to the plateau?

    Thats just 'Q!!
  15. billyq

    Next Step in the Evolution

    Might as well throw in a couple slabs of ribs too! Take off the membrane, put a good rub on them, cook them 3 hours, wrap in foil, cook 2 more hours, unwrap and cook for 1 hour. Keep the temp at about 225. Baste them with our favorite sauce for the last half hour. Welcome aboard!
  16. billyq

    New guy, smoked my first butt today

    Welcome to the forum. We do like our pics around here. (Wish I knew how to post them).
  17. billyq

    What am I doing wrong?

    Why not try starting with the bottom vents open?
  18. billyq

    What am I doing wrong?

    Hang in there. I don't own one, but I've heard the WSMs are almost set it and forget it. Something is drowning out your hot coals.
  19. billyq

    mmmm.....briskets and a fatty

    That is a mighty fine smoke ring.
  20. billyq

    Ribs Are Done!

    Those do look tasty!
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