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  1. gone4nc

    Does any else do this?

    I'm going to have to use the drippings forother things. As of late I have been giving it to the Dobermans and the little Manchester terrier. Seeing my wife is a veterinarian I'm not worried about the side effects of pork in a dog.
  2. gone4nc

    Denver smoker

    Welcome from Maryland. Nice to have you join. This is where I have picked up so much info, that people will eat my bbq . Glad to here that smoking meat is still legal in Colorado.
  3. gone4nc

    New Guy from Northwest Missouri

    Welcome to the fourm. I find this the very best reference source. The answer to most of your questions can be found here. Pictures are the next best thing to being there, so post often.
  4. gone4nc

    Smoked chicken legs

    Very well done . They look spectacular.
  5. gone4nc

    Newbie from WI

    Welcome and good luck with your new smoker. This is the right place to learn. I am learning , and that is something new to me. Just read as much as you need , and smoke often.
  6. gone4nc

    First Post

    Welcome to your newest addiction from Frederick county. There is no 12 seep program for this , so kick back and enjoy yourself.
  7. gone4nc

    Calling in from Wilmington, NC

    Welcome from Maryland. This is the place to gather all the info to make smoking fun and tasty. Pork butt is a great first , take it to 205° and it is very forgiving. Happy smoking.
  8. gone4nc

    hi! got my first butt on the smoker

    Looks great , enjoy.
  9. gone4nc

    hi! got my first butt on the smoker

    Let it go it will be fine check the internal temp at 4 hours make sue it hits 140° in 4 hours. After that just take it up to 200- 205° pull it off , wrap it in foil and a towel and let it rest atleast a hour then pull it and eat. Enjoy the time you smoke.
  10. gone4nc

    new to smoking from alaska

    Welcome from Maryland. Stick around and you will learn everything you'll need to smoke anything. Post pictures please.
  11. gone4nc

    Brand new to grilling and smoking, looking for help!!

    Welcome from Frederick county Md. This site will have you smoking like you've been smoking for years. This worked for me. Happy smoking.
  12. gone4nc

    New from West Virginia

    Welcome from Frederick county Md. You have found the right place. Ask your questions, and the answers will roll in. Please remember we love pictures of your cooks.
  13. gone4nc

    Hello from Douglasville, GA

    You found the right place. Y his is a wealth of information. Welcome and enjoy the smoke.
  14. gone4nc

    Yum Yum Smoke Cheese

    That is fine looking cheese.
  15. gone4nc

    Hello All

    Welcome to the fourm from Maryland. I started with a Brinkman grill with a propane smoker on the bottom, and within 3 months I bought a Brinkman snp . I liked that cheaply made sheet metal smoker, and I learned a lot smoking all winter last year. This fall I bought a Meadow Creek sq36. I love...
  16. gone4nc

    Hi from Los Angeles

    Welcome from Maryland. The info overload here can be overwhelming. This site has helped me make some real good food. Pay attention and do it like I do, I sit in my chair next to the smoker with this forum on my phone. Enjoy the smoke.
  17. gone4nc

    smoking chicken legs and thighs

    Usually when I do thighs , I do 20lbs at a time. I brine over night in sugar , salt , water and some garlic powder. Smoke at 225° -270°for about 2 hours. I dip them in white sauce and smoke for another 15 minutes. Let rest and I pull them for sandwiches, tacos and spaghetti. I don't worry...
  18. gone4nc

    stick smoking

    Welcome from Frederick Md. I know you will find this site a blast. Happy smoking.
  19. gone4nc

    Hello from Mid TN. Cool site !!

    Welcome from Maryland. Glad you smoke work out so well. This forum has helped even me, I have read as much as I think I could. Everytime I has a question I search and find the answers are already here. Enjoy , I know your family will.
  20. gone4nc

    Thanks for having me!

    Welcome to the fourm from Frederick Maryland. Pork is great , but keep up the beef.
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