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  1. bob-bqn

    Trivia question: Who made the first bullet smoker

    Mine didn't have skewers, it had two wire rack round shelves. The GOSM gasser was given to my FIL. The GOSM charcoal was given to my BIL. The Masterbuilt Triple Crown Grand Mac Series was given to my next door neighbor. The Mr. Meat Smoker was given to my the local sanitation engineers. Don't...
  2. bob-bqn

    I'm smokin yesterday's catch

    Lots of great looking photos! :D Don't believe I've ever had smoked mackerel, but I'd like to.
  3. bob-bqn

    Today's Smoke

    Everything's looking good jabo! :D The color on that brisket makes me think it may have been a "corned beef" which would be salty if you didn't soak it real good before cooking.
  4. bob-bqn

    100+ year old smokehouse!

    That's too cool, getting to see history in action. 8) It would have been great to get the "Grand Tour" .... but we all know if you're lookin' you ain't cookin', and most of us wouldn't want someone opening our pit so it's understandable.
  5. bob-bqn

    beef clod or shoulder looks interesting

    Will be waiting with baited breath to hear & see how it goes. :D Good luck.
  6. bob-bqn

    Mandarin Teryaki blend

    Didn't you also forget to send some my way? :lol: Looks wonderful! :D
  7. bob-bqn

    Onions on the grill

    I do the same thing: It's a little trick Steven Raichlen taught me.
  8. bob-bqn

    Stainless GOSM.......

    TheRedlines, I don't know how you came across that site but that's exactly what I've been looking for, for almost two years now. 8) I've called CFM a few times since they bought the GOSM line of smokers and chewed them out for not having any information about them anywhere on the Internet. ...
  9. bob-bqn

    Trivia question: Who made the first bullet smoker

    Not as far back.... My Mr. Meat Smoker was from the late 80's:
  10. bob-bqn

    Help! Can't get temperature below 260 degrees

    I'm happy to hear that you're getting the problem resolved. :) I think the reason the parts are on backorder is that this problem is a little more widespread than CFM would like to admit. They must have shipped a bad lot. I think they already knew your unit needed a replacement the first time...
  11. bob-bqn

    Help! Can't get temperature below 260 degrees

    I agree, the door and foil advice given by the company is bologna. :? What company did you call BTW? I've heard of others having trouble getting the temperature low enough to smoke low-n-slow. When they called CFM and reported the problem they were promptly sent a replacement regulator which...
  12. bob-bqn

    Pecan Crusted Pork Chops

    If you don't mind, I'd like to "borrow" that recipe. :D
  13. bob-bqn

    Bristket Slicing Tips

    Nice looking brisket Dutch. Slices look like you don't need a slicer. Nice even cutting! 8) However, when I'm cooking 6 or more I sure wish I had a slicer.
  14. bob-bqn

    Baby-back experiement, 2 smokers, 3 methods

    OH YEAH! 8) The ribs along with the rest of the goodies look fantastic. :D :D :D You'll get the hang of using that CharGriller too and then the difference will be less noticeable. Your evaluation of the heat variance sounds correct to me.
  15. bob-bqn

    Smoked ham hock for ham and bean soup

    Sorry but I haven't cooked hocks. If you're going to use them for flavoring beans then you don't have to cook them to 200° like a pork butt. I would think that you could hot smoke them to 145° and then finish them in the beans. Or you could brine them and then cold smoke like a ham. As far...
  16. bob-bqn

    another question

    Same here. I haven't used it myself but have heard it's stronger than mesquite and if used, should be used sparingly and/or blended with lighter woods to mellow the flavor.
  17. bob-bqn

    Ribs, chicken, & fatty...

    Seth did you rinse the meat after brining? There will be a lot of salt on the outside after brining so you should rinse it off under fresh, cold, running water to remove the excess salt, and then pat dry with paper towels before cooking. You can also put chicken back in the fridge after brining...
  18. bob-bqn

    I need some quick help

    Brining transfers moisture into the meat. During the osmosis process it transports whatever flavors you have added to the brine into the meat. So it adds flavor and makes the meat real juicy. This is a good way to keep the white meat moist. Another side effect from brining is the meat usually...
  19. bob-bqn

    cold smoked salmon

    I've only hot smoked and grilled salmon. I know a bunch of folks here have smoked a lot of salmon, and several have operated smokehouses and cold smokers. Hopefully someone more experienced than me will have some good information for you. :D
  20. bob-bqn

    Hello out there from a Smoky Okie

    Welcome to the SMF board! The folks here are just as friendly and helpful as anywhere so make yourself at home. 8)
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