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New guy in SC
Welcome to the forum, Tom. I'm sure you'll enjoy it here. -
New Michigan smoker Hello to all
Welcome to the forum. It appears you'll be busy! We're glad you're here. Please take pictures and post them when you can. I look forward to hearing of your smoking adventures! -
New Char-Griller Super Pro W/SFB
Very nice, fish. That's some great photos!- ba_loko
- Post #9
- Forum: Charcoal Smokers
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New Texas Smoker
Welcome to the forum. We look forward to hearing of your smoking adventures. -
Happy Holidays from Texas, y'all!
Welcome to the forum. We look forward to hearing of your smoking adventures. -
Missing Member Alert!!!
He left me a voice mail late last week and I tried to call him back. I haven't heard from him yet. I hope all is well with him and his family!- ba_loko
- Post #6
- Forum: For New Members
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Starting my Brisket soon...
Good morning, Chris. As a general rule of thumb, plan on the meat being on the smoker for approximately 1 1/2 hours per pound. When the internal temperature of the meat hits 145, you can stop adding the wood as the meat will no longer take additional flavoring from the wood. I would recommend... -
Winter Q-View, southern bro's may find disturbing!
Hemmingway?- ba_loko
- Post #19
- Forum: For New Members
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Today's Spare Ribs
As always, Goat, you do an outstanding job. Very nice! -
SmokyOkie Ice Damage
Power is out at my place too. I'm just about 8 miles form Brother Tim. I now happen to be in New Orleans, but I know my wife is home suffering through the cold house and all of those perils. Most of our trees are stripped of limbs, and I'll have to deal with that when I get home. Brother...- ba_loko
- Post #10
- Forum: General Discussion
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Need a Good Brine for Chicken
Well, I'm not sure what others will say, but I just finished smoking and eating a chicken that I brined starting yesterday afternoon. I put enough water to cover the bird, added 1 cup of white sugar, 1 cup of brown sugar, 1 teaspoon of rosemary, and 1 tablespoon of black pepper. As of right... -
Winter smokin'
Paul, you knocked it outta the park again! Very nice!- ba_loko
- Post #7
- Forum: General Discussion
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Newbie from Louisiana
We're tickled that you decided to join. Your Dad and yourself will really enjoy hanging out together smelling that wonderful smoke smell. It won't be long until you're very familiar with your smoker and will know how to cook each cut of meat. We do look forward to hearing of your smokes and... -
My First Smoke
Keep the smoke coming until you hit 145F. After that, it's ineffective. Please take pics if you can. -
Greetings from Idaho
Welcome to the site, GolfNut. I know you'll enjoy your time here. I look forward to hearing about your smokes, and seeing pics too! -
for everyone on this fine forum
Terry, you are truly a joy to chat with and see on a daily basis. I hope the Lord continues to bless you daily and that he enriches your life. I thank ALL of you for being here. This truly is a wonderful group to be around. Richoso, an extra shout out to you. I really look forward to...- ba_loko
- Post #19
- Forum: General Discussion
