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  1. azrocker

    I'm back....well sort of

    Salute!
  2. azrocker

    SMOKE DADDY question

    I use mine on my char grill NG. I have both cold smoked and hot smoked with it.
  3. azrocker

    Rub???

    Just don't use Old Bay Seasoning. That is only for Seafood. Nudge nudge wink wink.
  4. azrocker

    Happy Birthday to smokerlover and crawdaddy

    And many more smokes to come!
  5. azrocker

    Ham what am

    Love the double smoked ham!
  6. azrocker

    I'm a newbie

    Great! something new to try. Smoked steak sounds really good. Might smoke then finish on my firebox lid. Hmmmmmm
  7. azrocker

    Who is to be called a pitmaster?

    http://www.baron-of-bbq.com/ Chef Paul Kirk Check this out! Kansas City
  8. azrocker

    when does one over do it??

    Just added on to my patio to be the smoker pad! Over do it? No way.
  9. azrocker

    Lang 60 on Trailer in Gainesville. $1800

    would love to have it! not in the budget YET!
  10. azrocker

    Can you use fresh wood?

    Yes I think it does dry it more and also brings it closer to the point of combustion so it does not smolder. I want some smoke but not white. http://www.smokingmeatforums.com/for...light=pre-heat
  11. azrocker

    My night from Heck with a Corned Beef Brisket

    I have smoked a few "boots" in my time. I have learned timing is critical. Still working on it!
  12. azrocker

    First Charcoal smoker

    I really like my offset. With a few mods they can be a lot of fun.
  13. azrocker

    Pay Back Stramie W/Qview

    I have one cooling in the fridge. Thanks for the advice on how to slice. Yours looks really good. Great post.
  14. azrocker

    Chucky w/QView

    Good technique! Looks good!
  15. azrocker

    The Dude Abides Fatty Throwdown Entry #3 with rolling tutorial

    I needed the rolling tutorial. The 70's were good to me.
  16. azrocker

    Can you use fresh wood?

    I used to soak on my brinkman. Thought I could get a longer smoke. Don't soak on my offset. I actually preheat instead. I lay the chunks on my firebox so they don't smoke near as bad. I want a clean smoke not puffy and white. I use the chunks for flavor so I only use cured wood.
  17. azrocker

    Gyro on a stick fatty Throwdown entry

    Looks great. Points!
  18. azrocker

    UDS benefits

    So I decided to fire Maude up for a test run to see what time I was getting. The answer is the temps were not steady. It was a windy day and I fought to keep her at 220. I did get a long burn but ended up having to throw on a couple of sticks to get her up to temp. I did get a good 8 hours but...
  19. azrocker

    Hi ya'll

    looking forward to some q-view
  20. azrocker

    New from Kansas (w/pics)

    good looking food. Welcome!
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