Search results
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Newbie From Spain, But Coming Home Soon.
Welcome to the SMF Family When you come "home" where is home in the USA- johnd49455
- Post #11
- Forum: Roll Call
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Hiyas :)
Welcome to the SMF Family Quiet is not good, we love questions here- johnd49455
- Post #17
- Forum: Roll Call
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Brand New user
Rich I'm going to have to try that it looks good- johnd49455
- Post #25
- Forum: Roll Call
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Char-Griller Smokin Pro with firebox- Mods
I like all the mods but I do use mine for a grill from time to time & it would be a pain to remove all the mods to grill. The only thing I do & have good luck with is to use the original Charcoal Pan with aluminum water pans as a baffle/tuning plate.- johnd49455
- Post #23
- Forum: Charcoal Smokers
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New Mascot ?
Congrats on the addition to the family I am sure Maggie-Q will have you trained in no time- johnd49455
- Post #15
- Forum: General Discussion
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can i share a great day ?
I have never done the food service business before. Other than the restaurant work in my teens. However, I am well aware of the mega hours & 90% failure rate that is why I am looking for that "perfect" deal if it ever comes A poor economy makes things even worse.- johnd49455
- Post #18
- Forum: General Discussion
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can i share a great day ?
Congrats I hope to find that perfect deal someday too- johnd49455
- Post #16
- Forum: General Discussion
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Smoking noob, Eating pro
Welcome to the SMF Family If you haven't already check out Jeff's 5-day ecourse We are a family of addicts here, glad you could join you will love it here- johnd49455
- Post #13
- Forum: Roll Call
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Brand New user
Welcome to the SMF Family I smoked salmon pieces a while back & didn't brine. I put lomon pepper on & a slice of onion. Smoked them @ about 220 for a little over 1 1/2 hours & they were moist tender & delicious. I have never don any wild game but from what I understand most soes not have much...- johnd49455
- Post #18
- Forum: Roll Call
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Please allow me to introduce myself.......
Welcome to the SMF Family Looks like you are already getting some good answers. Got any more questions- johnd49455
- Post #13
- Forum: Roll Call
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Yup, Im New.
Welcome to the SMF Family We would love to answer any questions you might have to help the OK smoke turn into fabulous.- johnd49455
- Post #11
- Forum: Roll Call
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Montana smoke
Welcome to the SMF Family Quite the smoker there hope all goes well with it If you have any questions be sure to ask, We love questions here- johnd49455
- Post #2
- Forum: Roll Call
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Newbie in Indianapolis
Welcome to the SMF Family As far as saucin ribs... I have a personal problem with saucing smoked meat. Far to many restaurants put sauce on ribs & call them BBQ ribs when BBQ ain't got nothin to do with how they cooked 'em. That is MY personal problem so as so many others have said figure out...- johnd49455
- Post #15
- Forum: Roll Call
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hello from the north!
Welcome to the SMF Family We love questions here- johnd49455
- Post #18
- Forum: Roll Call
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Just finished now time to get started
Welcome to the SMF Family I also am curious about venting on that smokehouse. In order for fire to burn it will need air & so you don't get to much smoke you will need a place for the smoke to vent- johnd49455
- Post #9
- Forum: Roll Call
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Newbie
Welcome to the SMF Family You should also check out Jeff's 5-day ecourse lots of good info there.- johnd49455
- Post #14
- Forum: Roll Call
