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Quantity of Wood Needed
All good points. I think that one of the biggest mistakes that beginners make is too much wood added to their lump. Once you get past that visual of smoke pumping from your cooker, you will realize that it actually takes very little wood to produce excellent results. If i do buy wood chunks from...- smokin' joe
- Post #6
- Forum: Beef
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Just Getting Started
Welcome Kyle...Dive right in, you are going to love it here!!!- smokin' joe
- Post #9
- Forum: Roll Call
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Sunday's Canadian Bacon Q-View
They look really good!!! Curing is so much fun. Without this forum I never would have tried it.- smokin' joe
- Post #3
- Forum: Hot Smoked Bacon
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Smoked Shrimp and Scallops with Sweet Garlic Rub
Those look great wully bully!!! Great job.- smokin' joe
- Post #5
- Forum: Non-fish Seafood
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New SMF Reader
Welcome aboard...you will be hooked in no time flat!!!- smokin' joe
- Post #10
- Forum: Roll Call
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here are some pics of not so good rib smoking adventure
If there are any left, wrap em in some foil and toss in the oven at 300 for an hour or 2. That will loosen them right up.- smokin' joe
- Post #6
- Forum: Pork
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here are some pics of not so good rib smoking adventure
I dont know Mick...Those ribs look pretty damn good to me. Temp issues aside, I have to give those beauties a thumbs up!!! Nice Job hanging in with those bad boys!!!- smokin' joe
- Post #2
- Forum: Pork
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24 hours of smoking! ABT's, a Pizza Fatty, AND a 13 Lb Brisket...all with Q-view
Great job man...Congrats on the all nighter!!! Everything looks awesome.- smokin' joe
- Post #4
- Forum: General Discussion
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Area for Improvement on my boston butt smoke
Hey Gabe glad your guests enjoyed everything. A few things to consider: First off get yourself a charcoal chimney, and light off a new batch everytime you add coals. I usually light mine up about 15 or 20 min prior to the need to add more to the smoker. This will help keep your temps steady...- smokin' joe
- Post #4
- Forum: Pork
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Bacon refreeze ?
WOW good deal. Glad it worked out for you! Dont forget to post some pics, I am getting ready to do some buckboard myself.- smokin' joe
- Post #6
- Forum: Hot Smoked Bacon
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Bacon refreeze ?
Hey BD. I have a 1500 watt element from an ECB that i can send you. I dont know if it will work in your MES, but if it will you are welcome to it until you can get your element replaced. Let me know!!! Cant have that fine bacon sitting around waiting for repairs.- smokin' joe
- Post #4
- Forum: Hot Smoked Bacon
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First contest with new cooker
Go get em Gooose!!! Good Luck and Have fun brother!- smokin' joe
- Post #2
- Forum: Events
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Sunday's take it easy smoke!
Looking good Dan!!! How do you like that seafood rub, I picked some up the other day but havent tried it yet.- smokin' joe
- Post #5
- Forum: General Discussion
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Come to the conclusion
Whoa there mick...WTF. I am sure we can figure out the issue and get you back on track. Give us some more info!!! And whats wrong with 200 degrees? Low and Slow is the way to go.- smokin' joe
- Post #2
- Forum: Pork
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The Remodeled Outdoor Cooking Area Pic
Looking good Trav, nice brick work!!! My italian uncles would be proud!!!- smokin' joe
- Post #11
- Forum: General Discussion
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Apple Sauced Butterflied Turkeys! Q-View too!
Looks awesome Dave, Stellar job!!!- smokin' joe
- Post #5
- Forum: Poultry
