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  1. grizsmoker

    First butts.....scared about timing.

    Looks awesome! 18 hours is worth it for some good Q! :drool Thanks for sharing! Enjoy.
  2. St. Louis ribs and rib tips in the smoke.

    St. Louis ribs and rib tips in the smoke.

  3. grizsmoker

    St. Louis ribs and rib tips in the smoke.

    I can't think of a better way to spend a cool Sunday than smoking some ribs and watching some football. (replays from yesterday but final score unknown). The first picture is of the ribs and the second is of the view from my smoking deck. Just doesn't get much better than this. I will do...
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    • Album: St. Louis ribs and rib tips in the smoke.
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    • grizsmoker
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    • Album: St. Louis ribs and rib tips in the smoke.
  6. grizsmoker

    First butts.....scared about timing.

    BBQboy, that should give you plenty of time. I smoked a 7.2lbs butt on Friday and it took 11 hours to get to 190IT. I wanted to get to 200, but the family was ready to hang me if I made them wait any longer. I let it rest for 25 minutes (this is a must!!!) while I prepared the side dishes. The...
  7. It's that time of year again...Win a prize a day from A-MAZE-N Products through 11/22!

    It's that time of year again...Win a prize a day from A-MAZE-N Products through 11/22!

  8. grizsmoker

    It's that time of year again...Win a prize a day from A-MAZE-N Products through 11/22!

    Tying your own fly. Like a #18 Elk Wing Cadis Picking the right spot in the river to serve up your offering. Presenting the fly you tied just right and coaxing that beautiful trout to strike. That is why one of my favorite meals is a trout that I had the pleasure of catching. (Since my...
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    • Album: It's that time of year again...Win a prize a day from A-MAZE-N Products through 11/22!
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    • Album: It's that time of year again...Win a prize a day from A-MAZE-N Products through 11/22!
  11. image.jpg

    image.jpg

    • grizsmoker
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    • Album: It's that time of year again...Win a prize a day from A-MAZE-N Products through 11/22!
  12. grizsmoker

    Win a prize a day from A-MAZE-N Products - enter here every day through 6/23!

     “If I win the A-MAZE-N-PELLET-SMOKER Contest, I plan to smoke a fattie while smoking a Cohiba Red Dot cigar this summer." And wash it all down with a cold pint of Moose Drool.
  13. grizsmoker

    Quick Question and answer please.

    Beuler. The same thing happened to me over Thanksgiving. My jerky sat in the Ziploc for 5 days. Some of my friends and family said it was the best teriyaki jerky they have ever had.  I personally thought it was to strong. I should have either rinsed the meat off before smoking or added some...
  14. grizsmoker

    Spatchcock Chicken Question

    Thanks dirtsailor! I have the bird in the smoker now and opted for no water. I do not like the rubbery skin so I am glad I did not add water. Thanks for your input!
  15. grizsmoker

    Spatchcock Chicken Question

    Another question: Water in the pan of my MES 30 or no water?
  16. grizsmoker

    Spatchcock Chicken Question

    I am curious where you all have found the best place to place my meat thermometer on a spatchcocked chicken is? On a regular bird I test the area between the breast and the thigh, but on a spatchy that does not seem possible. Thanks for your help!!
  17. grizsmoker

    A reminder :)-

    After all, He is the reason for the season. Merry Christmas to you all.
  18. grizsmoker

    Greetings from Central Montana

    Greeting fellow Montanan! This is a great site with TONS of info. Don't hesitate to ask questions or ask for advice. There are some brilliant smoking minds on here that are always willing to help. Welcome 
  19. grizsmoker

    Q-Matz ???

    Good day all. I have a MES 30 and am wondering what size of Q-Matz to order for it? Thanks
  20. grizsmoker

    Cold weather smoking issue!!

    OK I have decided to go ahead with my rib smoke tomorrow. I need my ribs to be ready by halftime of the University of Montana vs. Coastal Carolina University football game(around 2pm). As you can see by the temps I might have to amend the 3-2-1 rib cooking method a little. Here is my plan...
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