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  1. smokinthesmc

    And yet a different meatloaf!!!

    Looks real good there. How did the bacon work out for ya. would you do it again with more than 2 slices or would that take away from the surface area to take in the smoke? What wood did you use? Temp and Time Served?
  2. smokinthesmc

    UDS Build in AZ

    Hey Rick Here at Lindsay and Warner, Thanks. I dont even know what a flux core wire feed welder is. But I'll take you up on the weld work.  
  3. smokinthesmc

    UDS Build in AZ

    Hey I picked up my Drum this weekend for my UDS they had two for $10 each. They had been use for Apply Juice Concentrate still has the label on the outside. I took both in case anyone out there may be looking for one also. PM me if you want it. Same price I paid for it $10. Or Free if you can...
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  5. smokinthesmc

    Hot n' Fast Brisket On The UDS: Juicy Meaty Beefy Goodness

    Nice, very nice brisky, also love the detail on the UDS. Lil piggy missing all the meat on its bone's.
  6. smokinthesmc

    Safe Smoking

    Ok so whats the general rule of thumb for having food sit out before going into the refridge. I'm not talking about like a bowl of fresh made mayo from scratch sitting on the countertop for a condiment. But say a roast after slicing half of it and beginning to eat, then desert, then some chit...
  7. smokinthesmc

    Greetings from Northern Minnesota

    Will definetly get some fishing in and some sausage making,and smoking. Will be sure to post pics too. Wine making is in my future too. Glad you are with us, you'll love it here. SFM is a great site for ideas. 
  8. smokinthesmc

    "Retained Water?"

    Just Taste it, does it taste salty?  JUST KIDDING, PLEASE DONT DO THAT ?  Only a guess but id say it isnt added salt! or it would be sure to say salt added! But see what the experts here have to say to that.
  9. smokinthesmc

    Greetings from Northern Minnesota

    Hey John -Z  Welcome to the SMF, And Congrats on the Smoker. I dont have a MES so I'll leave those questions for someone else to answer. I'll be up your way in 2 weeks, for a little vacation to see family in Babbit MN. I cant wait. Gonna do some smoking up there also. Glad to hear everything...
  10. smokinthesmc

    Stuffed Bacon Wrapped Meatloaf

    Me too on the todo list. Hey on the baking dish what do you all use? Glass pyrex or metal pans like cookie sheet material. And if you use glass is it difficult to get the smoke off of it (cleaning ). 2 is about how long did it take to get to that temp. I know it varies but ball park it for me
  11. smokinthesmc

    Safe Smoking

    Ok, I'd like to add my 2 cents. Mise en place. (Everything in it's place.) Being prepared for what you will be working with will keep you from having to go back to get something from the fridge or cabinet in a rush and forgetting what you touched or contaminated. Spice jars are another breeding...
  12. smokinthesmc

    First attempt at smoking will be a Turkey Breast.... WithQview now

    So did you smoke the breast in the foil pan or just put it in there for the oven, and is that with or w/o skin? I have always done turkey on the bone, I may have to try this way!   
  13. smokinthesmc

    Apple Smoked Salmon

    Maybe he "wood" like cherry chips better.
  14. smokinthesmc

    Greetings

    Describe a double barrel stack.
  15. smokinthesmc

    Another newb

    Nice close up i almost licked the screen, What kind of rub and sticky did you use? 
  16. smokinthesmc

    Intro

    Welcome aboard ! Have fun eat well and enjoy the smoke. Looking forward to see some pic's. qviews are a must.
  17. smokinthesmc

    Apple Smoked Salmon

    Apple Chips. Thats funny. Did he really think they were apple chips and not wood apple chips.
  18. smokinthesmc

    Pork Sirloin Roast Boneless

    Coat it with heinz 57 and a good rub. Look around here for some starter rubs and then alter it they way you like it. Smoke it at 225 to 245. But be sure and let it rest before you slice it. And i would verify that thermo temps are acurate. That may be why you are getting things to go dry? 
  19. smokinthesmc

    chix, chuckie, and BBs

    I like what you did with the chuckie, It sounds as good as it looks.
  20. smokinthesmc

    Pork Sirloin Roast Boneless

    Well I still am not sure about the Sirloin roast for pulling, Someone else may be able to help you better. But for me I would smoke it to 160 wrapped in bacon. Let it cool for 25 min and slice it. And I;ll bet it doesnt need BBQ sauce.
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