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  1. pgsmoker64

    My first brisket,turned out great.used Jeff's rub.also did his baked bean from his book.they were gr

    Hi Dan,  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...
  2. pgsmoker64

    New member from florida

    Hello DS,  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...
  3. pgsmoker64

    I'm SmokeyFrog, and SmokeyFrog means... ME!!

    Hi Adam,  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...
  4. pgsmoker64

    Hello All

    Hi Wildcatter,  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...
  5. pgsmoker64

    How much wood to add at once?

    Having a lot of thick white smoke flowing over your meat will accomplish one thing...creosote dropping out on the meat and giving it a rather bitter flavor. Thinner smoke (the blue stuff) penetrates the meat better.  I saw a scientific graph of this somewhere in a book, but it's a little hard...
  6. pgsmoker64

    Trying to buy peach and oak in Atlanta, GA.

    I buy a lot of my smoking wood online at BaxtersOriginal dot com.... We are not allowed to provide links but if you do a google search for Baxter's original you will find it.  They have just about any kind of wood you want at reasonable prices. Good luck, Bill
  7. pgsmoker64

    Two Batches of cast iron corn bread

    That looks fantastic Case! Thanks for the recipe! Bill
  8. pgsmoker64

    Dutch Oven Pulled Pork

    Very nice! Good to know there are always alternative methods. Bill
  9. pgsmoker64

    First Ribs and Second Thighs

    Nicely done 77!  Ribs and thighs both look great. For really good bite through skin on your thighs, cook at about 275 - 290 until an IT of 165. Thanks for sharing. Bill
  10. pgsmoker64

    Is it just me, or are people just plain rude these days

    Sounds great Gary!  Please start a new thread and make it something recognizable.  I bet I'm not the only one who wants to try this stuffing!!!! Thanks again, Bill
  11. pgsmoker64

    My Thanksgiving dry run.

    Mule has it right!  More fuel and air flow should mean more heat. Sounds like you have your process down and just need help with the new smoker set up.  You might also want to check your smoker for hotspots.  If you find one area that runs hotter you may want to use that area for the poultry...
  12. pgsmoker64

    My take on a Surf and Turf Fatty...... (pic heavy)

    That is absolutely one of the best looking fatties I have ever seen!!!! Great job describing the process and providing q-view as you go! If anyone ever deserved points for a post it is you for this one! Fantastic....absolutely fantastic. Bill
  13. pgsmoker64

    My first fatty! Bacon, jalapeno popper!

    Man, the inside of that thing looks awesome! Thanks for sharing! Bill
  14. pgsmoker64

    Experimental Fillings in Fatties

    Sounds great! I would love to see the inside of those fatties! Bill
  15. pgsmoker64

    My first fatty got bogarted

    Great job!   Looks delicious and the smoker looks as if it has never seen meat before!  Very clean!!! Nicely done, Bill
  16. pgsmoker64

    Thanksgiving Day Fattie

    Great idea!  I think I will try this and maybe expand on it a bit by adding homemade cranberry sauce on top, maybe some mashed potatoes inside, or sweet potatoes! Thanks for the idea! Bill
  17. pgsmoker64

    A Fatty Sunday

    Not bad at all!  How about a shot of the fatty cut open and all that gooey cheese running out? Bill
  18. pgsmoker64

    Aussie smoking newbie

    Hi Tim,  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...
  19. pgsmoker64

    Greetings from NC!

    Howdy Chief,  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...
  20. pgsmoker64

    Hello

    Hi Grouse, nice little buck there! When you get a chance please update your profile with your location in the world...  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...
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