Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. stacks

    It's been a while...

    Wecome back n00b. I like ribs, wife likes pulled pork. I never do one without the other Look forward to your posts!
  2. stacks

    Sunday's Sermon....

    Hahahaha!!!
  3. stacks

    Kraut stuffed pork loin

    Cowgirl - I CAN'T BELIEVE HOW GOOD THAT LOOKS!! I've been wanting to try a stuffed loin and I think you've got a great combo there. Thanks for the Q-view.
  4. stacks

    Pork Ribs: To cut or Not to cut? That is the Question!

    If I just have one or two KC slabs I leave them together to cook and cut to St louis style after, using the cut off portion for beans or saminches. If I have several and am using a rib rack I cut prior to cooking. That way they don't overlap. Good Luck on your Q
  5. stacks

    First Post...

    Welcome aboard Joe! Anything you need to know just ask. The folks here are full of great information. Good luck on your smoke
  6. stacks

    Q View - Best ABT recipe in the world - QView

    I went into a Q-view coma. GREAT looking ABT's!!
  7. stacks

    New from Missouri

    Welcome to SMF Levi from another MO smoker. Ask anything about smoking and these folks will find you the answer. Good luck on your quest to achieve TBS. You want your wood to smolder not burn. I found pre-burning works well as does keeping yor wood in foil or a metal box. The key is to limit...
  8. stacks

    5 day course

    Welcome to SMF TJ, glad to have ya here.
  9. stacks

    Free wood????

    My Daddy used to say "cook liver with pine." Throw away the liver and eat the pine. Maybe Vern could get some old railroad ties for ya
  10. stacks

    Brand spankin' new

    Welcome to the site DMAN
  11. stacks

    On the 8th day God created Smoked Beer Butt Turkey! Q-view!

    Looks outstanding!! I've got a bird in the freezer and now a little inspiration to thaw the thing out.
  12. stacks

    rib question

    I always remove the rack and lay them down when I foil. Sometimes I have to lay the ribs over each other to make room, but I figure the juices stay on the meat longer when laying horizonal. Hope this helps
  13. stacks

    There's No proof.... It NEVER happened

    I've used the BC lump before. Sams had a a special. 4 bags for $13. Since I had never tried it before, I thought I would give it a go. No Sams in Clinton. Wife and I were in Grandview on Friday to pick some stuff up.
  14. stacks

    There's No proof.... It NEVER happened

    Saturday in Missouri was BEAUTIFUL!! I picked up 3 nice slabs of ribs, and some JD sausage for my first Fatty. I threw together a rub of brown sugar, cayenne pepper, parika, garlic, and kosher salt for the ribs. Wind was a little strong but the smoker did very well maintaining temps. I tried...
    • stacks
    • Thread
    • Replies: 4
    • Forum: Pork
  15. stacks

    First shoulder in new smoker w-qviews

    Good looking shoulder. I'll bet it made some great saminches.
  16. stacks

    3rd smoke ever!

    Great looking grub Rohan!!
  17. stacks

    Quikie Country Ribs

    They sure look good.
  18. stacks

    Hi from NEFL

    Welcome to SMF Al. Looks like your well on your way to even better and better Q. Look forward to reading your posts. Don't forget the Q-View too.
  19. stacks

    Post Picture of Smoker and its Brand/type here

    Brinkman Cimarron. 1/4" steel, Keeps good heat, and hasn't let me down yet. I may upgrade to something larger when the kids get out of college.
  20. stacks

    Charcoal to Propane

    I have NO idea why anyone would want convert from charcoal/wood to propane. But... If you insist on tampering with natural laws and stuff... Fireguy is correct. Your propane flame will stay at a consistant temp. Wood flare ups should be avoided. You want to limit air to your wood but still...
Top Bottom
Back
Clicky