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  1. wvsmokeman

    Not Dead....

    Sounds like you have been very busy, for a good reason. Keep up the good work!
  2. wvsmokeman

    Another newbi joins the ranks

    Welcome to the SMF Jack! Do you mean Masterbuilt 7 in 1? I've never heard of a Masterbroil 7 in 1. If so, they still make them (http://www.masterbuilt.com/products.htm) so parts should be available. I cut my teeth on one and it was a great little unit. I switched to the GOSM 3405BGW for the...
  3. wvsmokeman

    Here is a sauce I have been meaning to share.

    I be lovin' some blackberries, thanks!
  4. wvsmokeman

    Was I wrong??

    LOL, my kind of answer!
  5. wvsmokeman

    My first smoke...pork spares!

    Dejacks, those are some yummy looking ribs! Congrats on a great smoke!
  6. wvsmokeman

    I miss the SMF...

    Glad you were able to check back in with your smoking family. Get well soon!
  7. wvsmokeman

    My Smoker had a melt down!

    It is good to see that they stand behind their product. That says a lot about the company. I've always heard, good things happen to good people
  8. wvsmokeman

    Suckling pig

    What he said!
  9. wvsmokeman

    Do chickens Bark ?

    I've only heard them cluck........I'm sorry, couldn't help my self Seriously, I have never obtained bark on chicken, only a good dark crispy skin. I imagine the skin would prevent a bark from forming but I've never tried for it on a skinless one. I'm sure some one here will have the answer soon.
  10. wvsmokeman

    Update to the "SMF Rules"

    Wow. I joined this forum to learn about the art of smoking meat and meet others with the same interests. So far, I have no complaints. Smoking meat is a great way for me to relieve the stress built up from work and hanging out here is part of that. My hats off to Jeff and the mods who make this...
  11. wvsmokeman

    Smokin on in

    Welcome aboard the SMF! I also have and love the propane GOSM 3405 BGW. If I wanted to buy an electric smoker, I would not hesitate in getting the Masterbuilt. From what I've heard, they are a dang good unit and you can pick one up at your nearest Sam's club. I've looked them over and they seem...
  12. wvsmokeman

    Meat Overdose

    Ok, I don't do this for everybody. I'll take half of it off your hands to help with the over crowded freezer.
  13. wvsmokeman

    3 2 1 Killer Ribs with Taste O Pics "U Wish"

    Now thats some good looking ribs! Thanks for sharing.
  14. wvsmokeman

    chicken cook temps

    225-240 is fine if your not concerned about the skin. It's the final internal temperature that ensures safe eating. It just takes a bit longer at the lower temps.
  15. wvsmokeman

    What to do with extra Meat???

    I smoke the trimmed skirt meat the same as the ribs. It gets done a lot quicker and I'm always snacking on it during the days smoke. Great stuff.
  16. wvsmokeman

    "OTBS"

    A Big Ol' Congrats CowGirl!! Welcome to the OTBS! You are most deserving.
  17. wvsmokeman

    Two cooks in the house?

    Wow...thats awesome! Mine will not have anything to do with cooking outside the kitchen....except helping to eat the "Q'.
  18. wvsmokeman

    Clean-up

    I agree!
  19. wvsmokeman

    A True Newbie

    Welcome aboard the SMF!! This is the best place on the net to learn the art of smoking meat. You will be cranking out some great "Q" before you know it! I recommend the 3-2-1 method for ribs. http://www.wyntk.us/food/3-2-1-rib-method.shtml Remember, we also like the q-view!
  20. wvsmokeman

    Today's Rib smoke

    Nice! Now I have to clean up my drool
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