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. boomerangg22

    Need stuffer recomendations!

    thanks scrantny  looks like a good unit
  2. boomerangg22

    Today was a good day

    looks like a dandy tsonka. you'll get lots of fun out of that.
  3. boomerangg22

    Need stuffer recomendations!

    so did you like the one you got off ebay Cliff?
  4. boomerangg22

    Just picked this smoker up burner needs rebuilt ir new burner?

    don't know about burners glenniesmoke but welcome to the forum. I'm sure someone will be along and help you out.
  5. boomerangg22

    First go at brisket

    looks delicious smoky.
  6. boomerangg22

    Had to do it .

    nice pickup chopsaw. 
  7. boomerangg22

    Needs "MO HEAT"! That's what I was told...

    Great story CB thanks for sharing.  
  8. boomerangg22

    Need stuffer recomendations!

    did you get it yet Cliff? if so do you like it? have you used it? and comments for us looking to buy one?
  9. boomerangg22

    Smoker find

    looks like a real brute. maybe offer 250 and see if it stirs him then maybe hit him with 300. just a guess though, i'm a horrible barginer.
  10. boomerangg22

    I wantED to smoke a pot roast....Update: I finally got around to it today!

    Fareway has arm roast on sale for 2.99lb if you got one close, not sure where they all are. Wife brought me 2 home to smoke today.
  11. boomerangg22

    Finally getting started on my UDS build.

    looks like a good start Joe
  12. boomerangg22

    Off-set with horizontal chamber and vertical chamber

    I was reading their specs and they state. "Quickly achieve 700 degree for searing steak, 400 degrees for indirect grilling, 200 - 250 degrees for barbecuing or down to 150 degrees for slow smoking and warming." So the 150 is the low side for slow smoking and keeping things warm it appears...
  13. boomerangg22

    Slam dunk brisket

    looks awesome. bet it taste wonderful too.
  14. boomerangg22

    anyone done a WHOLE RIBEYE for prime rib?

    I would think that would take a very long time.
  15. boomerangg22

    Chuck Tender Roast @131 for 48 hours turned green!

    yea that would of done me in for a very long time.
  16. boomerangg22

    Building my own smokehouse

    don't know gr0uch0 just what i found on the internet. probably isn't that deep this year and might been old information. doesn't matter i'm just looking for ideas for my build.
  17. boomerangg22

    Building my own smokehouse

    Gosh I hope not. Sure didn't mean to if I did. 
  18. boomerangg22

    Building my own smokehouse

    not sure what you mean Halfsmoked?
  19. boomerangg22

    Building my own smokehouse

    awesome thanks Dave
  20. boomerangg22

    Building my own smokehouse

    i'm still looking for ideas too AB. Slab is most likely the way to go. Just don't want a bunch of cracked slab to deal with in a few years. 
Top Bottom
Back
Clicky