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  1. IMG_1078.jpg

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    • smokenharley
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    • smokenharley
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  4. smokenharley

    Help with reheating - or waiting 24 hours to serve

    Sounds like I need to finish and heat-up the next day. Just what I was lookin for. Thanks guys and much appreciated, Smokenharley
  5. smokenharley

    Help with reheating - or waiting 24 hours to serve

    Firstly I need to say that this forum has been "the" best source of information about smoking on the entire web. As a newbe I have not had one smoke so far that has failed thanks to this forum. And I would suggest that any person new to smoking spend some time surfing the site. With that said...
  6. smokenharley

    First Fatties with a twist - turkey sausage

    We eat a lot of turkey sausage and I was pondering a fattie and thought, why not use turkey sausage. I’m fortunate to have a poultry processor nearby who makes some of the best sausage from free range organic turkeys and it can be purchased in bulk (without casings). I figured I would make two...
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    • smokenharley
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  13. smokenharley

    I was on my way to a Pig Roast when a Fattie Party broke out...QVIEW!!!

    They look fantastic - gotta make some of these. Thanks for sharing.
  14. smokenharley

    Second Smoke and First Brisket w/Qview

    Thanks guys. I didn't use any spritz. In fact I did not even look at it until I pulled it at 185. And the bark tasted fantastic. I just wish I would have had more juice in the pan - hardly had any. Maybe with a full brisket I'll get more juice.
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    smoker 1.jpg

    • smokenharley
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  16. smokenharley

    Second Smoke and First Brisket w/Qview

    I’m probably crazy for jumping into a brisket after only one other smoke with chicken but the addiction blindsided me and I had to jump in feet first. I followed some advice on the forum – keep it simple – and did not go the marinade or injection route. I used a simple rub with mustard and...
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    • smokenharley
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    • smokenharley
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