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  1. rhankinsjr

    Hello To Everybody!!!

    Welcome to SMF, glad to hear you're stoked about posting some q-view. I always intend on it but forget the pictures along the way somewhere, looking forward to seeing some of yours.
  2. rhankinsjr

    Long smoke.

    I have a couple quick questions... you said "this batch" is taking extra time... how many were there? did all of them take the full 26 hours to cook or did you just have one straggler?
  3. rhankinsjr

    Long smoke.

    I agree, I wouldn't re-use rub or anything that has touched meat and can't be washed very well. It'd be kinda like saving the flour you drenched your chicken in before frying. Not good eats if you ask me.
  4. rhankinsjr

    Roast a pig in a Chinese box!

    I have seen one of these, albeit not this particular one. The one I have seen was a home made unit he called "The Pig Coffin" and was set up more like the ones being refered to here as a "cajun microwave". 3/4 burried, 1/4 exposed but it was made out of heavy gauge steel. I always just...
  5. rhankinsjr

    I did the Maverick ET73 mod with links and pics

    As RickW already said, all that should be in the smoker with 99.999% of the wireless therms should be the probe. The actual electronics aren't supposed to be getting smoked or heated. You're lucky if you didn't do any actual damage to the unit by having the electronics inside the smoker. Glad...
  6. rhankinsjr

    Italian ABT's?

    feci bisonte atomica ?
  7. rhankinsjr

    Do you get sick of your smoked food until a day or two after you smoke it?

    I have the same problem as some of you have mentioned. My nose, clothes and body are so saturated in smoke that everything I eat or drink tastes like it has been dominated by smoke. The wife now makes me shower during the meats cooler time so dinner is more enjoyable for them, and myself as...
  8. rhankinsjr

    Happy Birthday PigCicles and PacNWSteve

    Happy Birthday to you!
  9. rhankinsjr

    Italian ABT's?

    Sounds like a hell of a deal to me, I'd eat those! Infact I think I might, the wife'd love them!
  10. rhankinsjr

    WOW The amount of new Members in the last month

    As a certified lurker before and after joining ( for the most part ) I have to say that anyone who sticks around is one smart cookie! I visit almost every day, and every day I feel that I pick up a little something or I find a new idea. Lots of the ideas are shot down by the wife, but she sure...
  11. rhankinsjr

    Newbie Question

    That's all I do to season (re-season) as well. Spritz on a nice coat of veggie oil, massage her down real good, and fire her on up. And once cooled down I normally re-paint the bottom of the firebox.... but that might just be a SNP thing.
  12. rhankinsjr

    Is Updating Roll Call Thread Annoying?

    As information changes about me I have been wanting to update my roll call thread ( seen in my signature ) to list new information about me, my smokers, etc... If I "edit" my original post does it show back up in everyone's "New Post" Search? Is there a limit on the number of edits a post...
  13. rhankinsjr

    Look at this Baby

    dang that looks good. Been wanting to smoke a ham, just didn't want to do it around the holidays just incase I screw it up too bad.
  14. rhankinsjr

    New from Texas!

    Welcome fellow Texan! You'll get your fill of knowledge from the site for sure!
  15. rhankinsjr

    That SOB Has Gone Off the Deep End

    I can't wait to see how this turns out. Either way, it should make for a good story!
  16. rhankinsjr

    Any good BBQ in Phoenix?

    Just had several friends meat up there and eat at a place called Joe's. They said it was great... I can't say thought... http://www.joesrealbbq.com/ is the link they sent.
  17. rhankinsjr

    The Minion Method Explained w/ Tutorial

    Great writeup!
  18. rhankinsjr

    chilie fatty

    Great looking food! All of these fatties sure are looking good to me. It was 51 and sunny this weekend, had on shorts, flip flops and a sleeveless t-shirt. I thought summer was back.
  19. rhankinsjr

    Pitmasters Episode 3 is starting

    I think you are right. When it showed him removing them from the smoker they were not in the pans. Not sure how long he lets them roll in the pans, but he appears to finish them out of the pan.
  20. rhankinsjr

    Going to KC, need some bbq recommendations.

    As a rule of thumb always rule out franchises. Quality deviates so much between location that it is hard to get a real feel for what the place was originally about. I have a friend who lived and died by Biggs BBQ there. I'll throw another vote in there for it in his honor.
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