Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. smokedcaveman

    Post smoked wood\ash

    use the 'charcoal' for starting future fires, add the ash to your compost heap/garden soil. (poured between the rows, it's supposed to be useful for controlling slugs) I powder charcoal with an equal part lard and pack it half full into a small waxed paper cup (the actual waxed dixie cups) and...
  2. smokedcaveman

    New guy here

    hehehehehe....a lot of burning bushes in that time period, I'd say. it was good enough fatty to get me hooked....(and my buddy)
  3. smokedcaveman

    Instant Cole Slaw W/QVIEW YUM, YUM

    (notes down the recipe) And for me, a little sprinkle of celery seed, but I'm odd like that.
  4. smokedcaveman

    Kinda freaking out

    yeah, if they lived through the salting/brining, I'd say toss it. Just show the hubby and say 'so dear, how would you like your worms done?'
  5. smokedcaveman

    How's the weather in your town

    currently 95, feels like 102, only 44% humidity (thank goodness...I can BREATHE without gettin scba gear) we're evidently facing a cool front of mid 90's for the next week, but then again, 'chance of rain' every day too.
  6. smokedcaveman

    Just joined :-)

    he'll break out the pictures..he's got plenty..lol.
  7. smokedcaveman

    Just joined :-)

    He has, too! He's one of my friends from a slinging website (yes, sling, like the david and goliath type) and so, I know for a fact he's traveled to the states to throw rocks. (Hopefully I'm not embarassing him here. I hear his accuracy's improving, and I'd rather not make a target of meself.)
  8. smokedcaveman

    Just joined :-)

    Hey CA, glad to see you made it over and got the same screenname. Truthfully, I didn't even think to try and snag the same name.
  9. smokedcaveman

    Howdy ya'all

    you wait til thanksgiving to smoke turkeys?
  10. smokedcaveman

    Intro and story

    Hey matt! I'm just a bit closer to oklahoma, up where I35 crosses hwy 82, and the first couple times, I wound up with as much creosote as meat...keep your airflow open, it helps loads, and it's better to burn a bit extra wood than to have mouth-numbing meats. You're a personal chef...I envy...
  11. smokedcaveman

    Gona make a "slinger" fatty, but I have a ?

    my last fatty was done with black beans,and they 'might' swell a tiny bit, but I doubt it'll make your fatty rupture and blowout. it didn't mine.
  12. smokedcaveman

    Fatty’s Anonymous

    no brisket left, so sausage roll, raspberry preserves, red pepper, jalepenos, and in to chill in the fridge before smoking tomorrow....
  13. smokedcaveman

    brinkmann square vertical newbie

    not to revive a dead thread (is it dead?) I have the square brinkmann box, and I can give an easy few suggestions for cheap. I took out the hanging rack for my firepan, and just set the firepan on the bottom of the unit. It's gets airflow from the vents, and didn't require any new parts for me.I...
  14. smokedcaveman

    How did you come up with your screen name?

    I'm often told I look like a caveman (or a yeti, if I skip the rather tedious ritual of hacking the steel wire off my face) as I'm 6'4" tall, 275 pounds, and covered with fur (I feel like a chia pet), and I wind up smelling like smoke at least once a week, so I figured 'eh, what the heck'
  15. smokedcaveman

    Fatty’s Anonymous

    Hi, I'm Aubrey, and I'm a fatty addict. I've lurked on SMF for a while, and admired the pictures, daydreamed about the recipes, watched fatties evolve from simple chubs of sausage to stuffed rolls of goodness....then I decided, one day, to join the site, and smoke my first fatty, I made it...
  16. smokedcaveman

    Holy Crap!!!!

    Congrats, man. I've got 'broken plumbing', (too many injuries) so someone's got to make sure there's more smokers around, since I can't.
  17. smokedcaveman

    BBQ regret-rant about a lunch

    agreed, that's why I'm sitting here with my own sliced brisket and homemade beans and cornbread. you have a point about it being 'just business', but even then, how low are we willing to go? 20 years are we going to have bbq shacks like McDonalds, with a 'dollar menu'? Probably not, but...
  18. smokedcaveman

    Blowing meat with a fan - Why?

    it helps with something called a pellicle (spelling might be off) it's a layer of proteins that form on the outside of meat when it's exposed to air. It's reputed to 1- help the smoke penetration, 2- help keep the juices in. Maybe some of the smokers that do it can tell more about it? I'm kinda...
  19. smokedcaveman

    BBQ regret-rant about a lunch

    about 3 years ago, I was in Denton, Texas. There's a branch of the 'colter's' chain there..advertises as 'the best bbq in texas'. I decided to stop in, see what all the fuss was about. I got a sampler plate of a bit of ribs, a bit of sliced brisket, a bit of pulled pork, and a bit of their ham...
  20. smokedcaveman

    Smokin' W/ Nonstick

    I wouldn't risk it. I'd go with stainless steel instead, as cast iron, while sturdy, would be attacked by the ash if it ever got wet, same as aluminum. Stainless steel however, would be more resistant to that, and in case your firebox gets up to 500F+, you won't have to worry about it wanting to...
Top Bottom
Back
Clicky