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rookie
Welcome to the SMF Family All good info so far Don't forget the Q-view. We love it here- johnd49455
- Post #14
- Forum: Roll Call
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Real Newbie
Welcome to the SMF family As you can see we want to help where ever we can. You have a tough decision. Every smoker has its +'s & -'s. The one thing I see regularly is I WISH I HAD A BIGGER SMOKER. You got the smoking bug Keep asking questions & check out Jeff's 5-day ecourse. Lots of info...- johnd49455
- Post #21
- Forum: Roll Call
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Hello and thanks I am Well on my way
Welcome to the SMF Family We love questions here if you have any please ask. You should check out Jeff 5-day ecourse lots of info there- johnd49455
- Post #2
- Forum: Roll Call
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review me
Smoking takes lots of patience . Just be patient, share your knowledge, welcome others, & make friends with others in the SMF family. Don't aim for knighthood into the OTBS, just be friendly & share lots with others on the site, include us in your adventures on the smoker ( Q-view ). Suddenly...- johnd49455
- Post #3
- Forum: Roll Call
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Celebration of induction into the OTBS Butt
With the slaw some go yuck when I talk about it. When they try it MOST comment on how the slaw compliments the pork & how good it is.- johnd49455
- Post #74
- Forum: Pork
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Ghargriller side firebox Installation Problem....
Sorry you are having a hard time. My SFB installed almost effortlessly. May I suggest that you drill the holes out. Some have talked about sealing the SFB to the CG with the same rope that woodstove doors are sealed with. I have not sealed the SFB on mine with anything at all & have no leaks...- johnd49455
- Post #2
- Forum: Charcoal Smokers
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Celebration of induction into the OTBS Butt
Someone asked about my finishing sauce I use for the Pulled Pork, It is also a dressing for the slaw. I must give credit where credit is due. It is fromSteve Raichlen's How To Grill BBQ Bible cookbook. North Carolina Vinegar Sauce 2 Cups cider vinegar 3 TBS ketchup 2 TBS brown sugar 4 tsp...- johnd49455
- Post #72
- Forum: Pork
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Celebration of induction into the OTBS Butt
Somehow when I uploaded the picks the ended up in reverse order but this was the 16 1/4 hour BUTT pilling & ready to eat- johnd49455
- Post #61
- Forum: Pork
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Celebration of induction into the OTBS Butt
finally got that stuborn but up to 195* & pulled it off & into the cooler to rest. That pig must have been lazy it stopped @ every plateau it could find. It took 16 1/4 hours start to finish. It is in the cooler with towels to rest before dinner & I have been up since I left for work yesterday...- johnd49455
- Post #59
- Forum: Pork
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Celebration of induction into the OTBS Butt
Marinate in 1/2 bottle of store bought hot wing sauce a few hours. Put on the top rack of the Chargriller (it runs about 25 to 50 degrees hotter then the main grate almost 300*) usually about 2 to 2 1/2 hours. moping every 1/2 hour with the other 1/2 of the wing sauce, 1/2 to 3/4 can of beer, &...- johnd49455
- Post #58
- Forum: Pork
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Celebration of induction into the OTBS Butt
I ate 7 of them that wings, the wife ate 5, & we left 2 for my daughter when she gets home- johnd49455
- Post #56
- Forum: Pork
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Celebration of induction into the OTBS Butt
At least the wings are done- johnd49455
- Post #54
- Forum: Pork
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OK so last weekend mas boneless....
WTG with the butt. I have a very stubborn one on right now I lit my Chargriller @ 11:00 last night & that 7.58#er still ain't done if yer interested check it out w/ q-view http://www.smokingmeatforums.com/for...ead.php?t=9175- johnd49455
- Post #2
- Forum: Pork
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Celebration of induction into the OTBS Butt
Was taking to 165 to wrap then increase to 195* to put in cooler to pull for dinner- johnd49455
- Post #50
- Forum: Pork
