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ET-73 and a big smoke
Ron thanks for the advice on the temp. And to all for the encouragment. I had it in my mind to get the meat closer to room temp before puting in the oven to speed reheating it. While I only expect it to be on the counter a few hours... Not worth the chance to save a little time A question...- stacks
- Post #5
- Forum: General Discussion
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ET-73 and a big smoke
Whenever I do a project (woodwork, remodel, etc) I buy a new tool or gadget to do the job. Over the years I've aquired the equipment to build almost any piece of furniture, tile or drywall any room, or plumb any house. Why should a big smoke be any different? I've been reading a lot on SMF about...- stacks
- Thread
- Replies: 8
- Forum: General Discussion
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Military Smokers?
Missouri Army National Guard 1983-???? D Company 1-135th Attack Reconnaissance Batallion AH-64A Apache helicopters. I spent the first 18 years working my way up the enlisted chain. Made SFC (E-7) the day "after" I pinned on Warrant Officer Candidate. Became a Warrant 151AE in 2001 and...- stacks
- Post #23
- Forum: For New Members
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Does it matter if I finish brisket in the oven?
Or, you run out of propane I usually leave mine on the smoker (I use lump and wood only) so as long as I can keep my temps right the fires going anyway. But, once I foil It's only in there for the heat. I don't see anything wrong with puting it in the oven if thats what you want to do. - and...- stacks
- Post #11
- Forum: General Discussion
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Newbie in VA
Welcome to SMF! Check out the 5 day e-course. Even if your not new to the quest for TBS, there is some good information and it's FREE. Look forward to your posts - and of course, q-view. -
What type of wood is this???
I thought Black Locust had thorns? It looks like Elm to me. I've never seen Hedge with limbs that big. Are there any similar tree's nearby? Locate a similar tree and wait for a leaf to present itself. Shouldn't be to long of a wait in Nashville. Good luck- stacks
- Post #21
- Forum: Woods for Smoking
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as if.
I agree with geob. A Lang 60 would do the trick. You said you "wanted" to do this large smoke. If this is something you would do on a regular basis (Memorial day, July 4th, Labor day, etc) an investment in a Lang would allow you to accomplish that as well as for home use since its on a...- stacks
- Post #8
- Forum: Catering & Large Group Gatherings
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"The Beast"
Rich, Just caught up on this thread. VERY IMPRESSIVE- stacks
- Post #79
- Forum: Wood Smokers
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Another milestone!
Congrats Capt Dan on reaching 1000. I too staterd in November but I don't think I'm even at 100 yet. Seems by the time I read the post, any information I have has already been given so I find no need to add to it. I think it's great that is the case. Someone asks a question or needs some help...- stacks
- Post #3
- Forum: General Discussion
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Have any of you cooked this many ribs?
I would like to take just a moment of silence for the 50,000 lbs of wonderful BBQ that will never be...- stacks
- Post #3
- Forum: General Discussion
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New Big Block, 12 Slabs and ABTs
pduke your smoke looks awesome!! Thanks for the q-view I'm hungery now. -
SHHHHHHHHHHHhrooms are out folks!!!!!!!!!
This morning there was rain in Central Missouri but a buddy and I went out anyway. I found 97 and he found 126. We weighed them together and had 10 1/2 lbs of shrooms!! Plan on cooking a several with steaks tonight, and may fry some tomorrow. They don't keep forever. Hope everyone else has good...- stacks
- Post #27
- Forum: General Discussion
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newbie from the Congo!
Welcome to SMF congo!! I've never heard of someone using avacado, banana or papaya. But the thought of papaya smoked chicken had a Pavlovian effect on me. Now there's drool all over my keyboard. Can't wait to see your q-view -
Something other than mustard
Seems like I read somewhere, that besides adding to the bark, the vinegar in mustard gets into the meat and acts almost like a "pre-cooker". There was a lot of mumbo jumbo about the breakdown of tissue etc. I recall that almost any binder with a vinegar base works well with pork. If this is...- stacks
- Post #13
- Forum: General Discussion
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Two fatties w/ Q-view
Great looking Fatties Chef Need to try one Italian style. Yet another thing to add to my to-do list. Man do I love that list!!!!!! -
Guess What I'm Doing?
Being at work, all I can do is sneak a peak at this site for some Q-View. (helps me get through the day) Keep the pics com'n. -
Not so new smoker
Welcome to SMF Dave. Glad you came out of the shadows. Look forward to seeing your Q-view. -
Newbie here...
Welcome to SMF DG. If your not a "die hard" yet, you will be. Great Q does that to a person and the folks on this site will help you get there. Look forward to seeing your posts.
