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  1. turnandburn

    WSM VS BGE GO!

    im in for this one...as im contemplating both right now also.
  2. turnandburn

    Too many ribs... Fridge or freezer to keep them for ~11 days?

    or just say the heck with it and smoke em all! lol. smoke em if ya got em boys! haha.
  3. turnandburn

    My first pork shoulder! (Picnic cut)

    congrats! looks great...first one down, what next..brisket? lol.
  4. turnandburn

    Smoked Chuckies and pot roast

    haha. CLassic!
  5. turnandburn

    difference in chicken

    hell maybe u just got a bag o' rooster! lol.
  6. turnandburn

    Full Sized Ribs on the Mini Wsm

    very nice! looks great!
  7. turnandburn

    difference in chicken

    what brand of bird was that? possibly sorted by age of bird.
  8. turnandburn

    Smoked Chuckies and pot roast

    looks great Kat! send me lynn's portion..ill take care of it. lol.
  9. turnandburn

    First time spare rib fail.

    gentlemen...a toast!.. :) :) :)
  10. turnandburn

    honey whiskey pork butt

    aww hell im just the kinda help ur lookin for then..lmao. i definitely work for ribs and torts.
  11. turnandburn

    Double barrel horizontal smoker build step-by-step

    very nice. thats what i need in my backyard... :)
  12. turnandburn

    Apple Butter 2013....it's Fall Yall! (10-7-13)

    im sure you meant 8-10 hours right?..lol. not 80-10.. will be definitely using this in the future.
  13. turnandburn

    Basic Brisket Smoke

    thats right sir. SPOG for my household. and i never inject either. i ran out of cherry also. alls i gots is mesquite smoke now.,.lol.
  14. turnandburn

    First-time ribs: horrible, why? Main issue: no bark.

    $$$$$$$$$$ SQWIB... thanks.
  15. turnandburn

    Salmon...What can I say it's SALMON!!!!

    drunk salmon? is that what happens when ur salmon is left in the cooler with the beer? lol.
  16. turnandburn

    Basic Brisket Smoke

    lol. another person not afraid to try and conquer the mighty brisket. atta boy! ya just gotta hit the ground runnin sometimes. i like it. i run my briskets @ 250-265 and sometimes wrap them in butcher paper like Gary does. most times i just leave it as is in the chamber and let it do its thing...
  17. turnandburn

    The first Pork Butt in the new smoker

    definitely some questions need answerin..lol. unless of course ya smoked the butt for 4 hrs and finished off in oven.
  18. turnandburn

    Brisket... I need to learn patience!

    looks good, slices are a bit thick..nothing wrong with it but generally brisket should be sliced about the width of a pencil or so. id still devour it. lol.
  19. turnandburn

    creosote taste

    id say just give it a few days or a heck even a week.
  20. turnandburn

    Smoked Chuckies and pot roast

    lol. when i read the question asking what temp you pulled i was just showing my buddy this thread and was saying looks like she pulled it off at around 160*...haha. i was close. man that means im getting way to comfortable in the meat smokin' business. lol. we were waiting for u to reply and we...
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