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  1. pgsmoker64

    first ever chicken smoke (real time qview)

    MMMmmmm..... I am looking forward to seeing that bird! Looks like you got a great start.  I have been smoking my chickens between 275 and 300 and they turn out really good. Good luck, and post plenty of q-view! Bill
  2. pgsmoker64

    Corned Beef Sausage

    Those look really good Willie! I have yet to try my hand at sausage. Bill
  3. pgsmoker64

    Bacon wrapped Pork tenderloin with Q-picts

    Awesome looking pork loins! Great job. Bill
  4. pgsmoker64

    planning in smoking 2 pork loins friday

    Sounds like you got some excellent advice above! Pork loins are done at 145, so be careful not to overcook! Good luck and don't forget the Q-View! Bill
  5. pgsmoker64

    Internal Temp Stagnates?

    Looks good! I agree with Merv on soaking a commercial corned beef.  Definitely soak at least overnight to get rid of some of the salt. Good luck on the next one! Bill
  6. pgsmoker64

    Greetings from AL.

    Hi P,  to the SMF, the best BBQ site on the web.  Whatever you need to know about the fine art of BBQ you can find it right here, from recipes to technical knowledge. One thing you need to know about us is that we like to see pictures of your creations and your gear.  We call it Q-View and...
  7. pgsmoker64

    Finaly I got a Smoker, Baby!! The old grill is going to the storage in the shead.

    Hi Roland,  to the SMF, the best BBQ site on the web.  Whatever you need to know about the fine art of BBQ you can find it right here, from recipes to technical knowledge. One thing you need to know about us is that we like to see pictures of your creations and your gear.  We call it Q-View...
  8. pgsmoker64

    Newby here

    Hello,  to the SMF, the best BBQ site on the web.  Whatever you need to know about the fine art of BBQ you can find it right here, from recipes to technical knowledge. One thing you need to know about us is that we like to see pictures of your creations and your gear.  We call it Q-View and...
  9. pgsmoker64

    JD SMOKEHOUSE

    Hi JD,  to the SMF, the best BBQ site on the web.  Whatever you need to know about the fine art of BBQ you can find it right here, from recipes to technical knowledge. One thing you need to know about us is that we like to see pictures of your creations and your gear.  We call it Q-View and...
  10. pgsmoker64

    New to the forum in Middle TN

    Hi Jason,  to the SMF, the best BBQ site on the web.  Whatever you need to know about the fine art of BBQ you can find it right here, from recipes to technical knowledge. One thing you need to know about us is that we like to see pictures of your creations and your gear.  We call it Q-View...
  11. pgsmoker64

    New to smoking

    Hi D,  to the SMF, the best BBQ site on the web.  Whatever you need to know about the fine art of BBQ you can find it right here, from recipes to technical knowledge. One thing you need to know about us is that we like to see pictures of your creations and your gear.  We call it Q-View and...
  12. pgsmoker64

    Greetings from Cleveland, OH

    Howdy FMOS!  to the SMF, the best BBQ site on the web.  Whatever you need to know about the fine art of BBQ you can find it right here, from recipes to technical knowledge. One thing you need to know about us is that we like to see pictures of your creations and your gear.  We call it Q-View...
  13. pgsmoker64

    Fry Testing Bacon - Not Needed - Explained

    The best reason I can think of for fry testing is...you just can't wait to give it a try!!! Impatience....though I'm sure those that use the fry test have a much more scientific reason. I like your research and appreciate your view! Thank you for sharing this. Bill
  14. pgsmoker64

    To foil or not to foil???

    The thing is, it doesn't matter if you foil or not, the time is about the same running at 225.  6 hours for spares and 5 for BBs. Try it without the foil and see how you like it!  The key is maintaining a steady smoker temp no matter what temp you choose, and of course knowing the right tests...
  15. pgsmoker64

    Smoked pulled pork chili

    Alright Greg....We'll let it slide this time   But next time....gimme a little something....samples below of my last pulled pork chili!!!!  Awesome! Bill
  16. pgsmoker64

    Smoked pulled pork chili

    Where is the qview? No pics, never happened! Bill
  17. pgsmoker64

    Baby Back Ribs...

    Great looking ribs! Thanks for the Q-View
  18. pgsmoker64

    Pork butt pull temp

    After it gets to the desired pull temp (around 200) I just let it sit for about an hour under tented foil then I pull using a double layer of nitrile gloves. If it's too hot to handle let it cool a little longer. Good luck and be sure to show pictures!
  19. pgsmoker64

    First shot with my new ECB. Ribs and Chicken!

    Looks great!  How did everything taste?  Was the meat tender?  How was the texture of both the chicken and ribs? Thanks for sharing. Bill
  20. pgsmoker64

    Cold smoker built with treated (tanalised) plywood??

    As treated wood sometimes contains arsenic, I would not use it to prepare food. Bill
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