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  8. njsmoker83

    First Brisket w/ Q-view

    looks great
  9. njsmoker83

    FORD (fatty optimization research and development) Fatty X2

    cant wait to see finished product
  10. njsmoker83

    Help w/ my first fattie

    I just finished making the steak (used ribeye that i sliced paper thin) pepper and onion.  Have them in the fridge for tomorrow.  Prob going to start cooking around 1000 EST.  I'll have updates and Q.
  11. njsmoker83

    Ribs and ABT's (Q)

    think it was a freak thing.  im going to do 1.5-2.5-1 next time.  i like them fall off the bone
  12. njsmoker83

    Help w/ my first fattie

    great, two chunks each?  
  13. njsmoker83

    Help w/ my first fattie

    One last thing.... I have Pecan, Apple, Hickory, and Mesq wood chunks.  Which would you recommend using?
  14. njsmoker83

    Help w/ my first fattie

    Wow thanks a lot guys.  That was really helpful, I'll make sure I post the Q on sunday when I do it.
  15. njsmoker83

    Help w/ my first fattie

    Thanks.... And do you recommend a brand of sausage for the outside?
  16. njsmoker83

    Help w/ my first fattie

    Hey guys, I have finally smoked my pork, poultry, and beef.  The only thing left on my list is a Fattie.  I am going to make a cheese steak fattie (ribeye, onion, pepper, cheese).  I have read up on them but the only question I have is about the temp that you pull it.  I am going to use turkey...
  17. njsmoker83

    Ribs and ABT's (Q)

    I used Jeffs rub.  I was wondering if maybe its cause I froze the ribs and then let them defrost instead of cooking them fresh
  18. njsmoker83

    Ribs and ABT's (Q)

    With Costco, the company that packs the Baby Backs already takes them off.  Maybe cause it was really windy out, the temp was going from 205-240 at some points.
  19. njsmoker83

    Ribs and ABT's (Q)

    Pork, three pack from Costco
  20. njsmoker83

    Ribs and ABT's (Q)

    Only problem was the Ribs were very well done and tough.  They were smoked at 220 for 5 hours (2-2-1) ABT's were insane.
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