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  1. chilefarmer

    Makin' Bacon...mostly

    Bacon looks really good, breakfast plate outstanding cook. CF
  2. chilefarmer

    Hi from Okie land !

    Welcome from one old Bill to another. You gonna like it here, really nice folks. CF
  3. chilefarmer

    Moisture leaking on food?

    Eliot, I don't understand exhaust tips. You should have not less than a 2" exhaust opening, and when cooking it should always be wide open. white smoke is not good. You want to see thin blue smoke or very little smoke at all. White smoke means moisture. Don't soak wood, it can't burn until its...
  4. chilefarmer

    Henry from Los Angeles

    Henry welcome to the forum. Good info here. CF
  5. chilefarmer

    Maypo from Texas

    From one Texan to another, come on in, welcome. CF
  6. chilefarmer

    Hello There

    Welcome to the forum. CF
  7. chilefarmer

    Greenhorn here...

    Welcome to the forum, Smoking ? more info here than anywhere on the net. CF
  8. chilefarmer

    First spatchcock chicken

    Great looking bird, loving the color. Nice cook. CF
  9. chilefarmer

    Maple Pepper Bacon Sausage Using Bearcarver's Loaf Method

    All I can say is WOW. Great idea and super video. Nice cook. CF
  10. chilefarmer

    120 lbs of bellies

    Going to make lots of bacon, watching for progress &  photos. CF
  11. chilefarmer

    Chicken legs X 2!

    I like chicken, and don't see anything there I would not eat. Looks good from here. CF
  12. chilefarmer

    Hi from the Philippines

    Hank, happy to see that you joined the forum. Knew you would like it here. CF
  13. chilefarmer

    Floundering around!

    Super, nice cook.Love me some seafood. CF
  14. chilefarmer

    New Smoker!

    Wow, really nice looking smoker. You might build a nice wood box on the front. I like it CF
  15. chilefarmer

    Greetings from Edmonton, Alberta

    Welcome to the forum, looking forward to your post and photos. CF
  16. chilefarmer

    Just wanted to introduce myself

    Welcome Chris, This forum is the place for information and help with most any question. CF
  17. chilefarmer

    Sausage Soup, This is Where It All Pays Off

    Man Disco, that sure looks really good. Being who I am the only thing missing is the cornbread. Nice cook. CF
  18. chilefarmer

    French dip time!!

    Nice for sure, you will be wondering how you ever got by without one. I slice bacon, ham & brisket on mine. I am wishing now I would of gotten a 12". CF
  19. chilefarmer

    question on spare rib prep

    I like to trim spare ribs to St. Louis style and remove the flap. I remove the membrane after cooking. I think this keeps the ribs more moist, meat side up when cooking. The trimmings are trimmed of all none eatable parts. Then frozen in vac. bags to be used in sausage. CF
  20. chilefarmer

    Man Meat

    Super nice. You did good. I bet there was some very happy folks at that gathering. CF
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