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  1. chargrilled

    dead wood?

    I have heard you want to use smokin wood (if exposed to the elements) after one season but not more than 3 seasons. dont know if there is any truth to it or not.
  2. chargrilled

    Ugly smoke

    havent really ran into that, lump or briquetts?? Is the chimney ashed over pretty good before dumpin? Sometimes I get alittle white smoke when my chunks of wood get going but other than that, not really. At least I havent noticed
  3. chargrilled

    Michigan Kroger

    Rich from what Ive heard save your wood/charcoal/fuel. nothing more than bones in a box, WHERE'S the pork Danish Ribs – originated in Sweden, even smaller than baby backs, these ribs are reported to have less meat than baby backs and sometimes have a different flavor. They are usually 4†to...
  4. chargrilled

    The smoke started at 9:30 this morning, Smoke in progress

    I put the caulk on, let it set up a bit, then closed the door to flatten it out to form its own gasket. What I didnt know was that with the rain it sofened up the caulk, I fired the box and the caulk dried back up again with the door closed . By the end of the smoke there was no caulk left on...
  5. chargrilled

    women, PG13 I guess

    Time for chargrilled to break into the jokes forum. Womens Revenge "Cash, check or charge?" I asked, after folding items the woman wished to purchase. As she fumbled for her wallet, I noticed a remote control for a television set in her purse. "So, do you always carry your TV remote?" I asked...
  6. chargrilled

    The smoke started at 9:30 this morning, Smoke in progress

    sent you a PM, here is the thread. http://www.smokingmeatforums.com/for...light=st+louis Also, it was Walking Dude, I bow my head .
  7. chargrilled

    The smoke started at 9:30 this morning, Smoke in progress

    Glen, got no idea why that happened tried to repost pics but they are on the home comp. Fattys turned out great, pulled pork was awesome too, for comin outta oven. Would have like more smoke taste but oh well. Let the butts get up to 205 pulled em out and sealed each one in an oven bag (ran...
  8. chargrilled

    Smoking Pulled pork and kielbasa today! Q-view

    Great lookin grub there. So between mustard and no mustard which one had the better taste/bark?? I tried mustard on two butts this weekend but had to basically cook them in the oven as pit would not come up to temp due to 40 mph winds so do know if I would really tell.
  9. chargrilled

    Pheasant

    We rub em, wrap em in bacon (use toothpicks to secure), stuff em with apples, stick em on the rotiss (we've done 5 at a time), and smoke em till they reach 170, bout when the bacon is done. Smoked with cherry or hickory. Almost cut a guys finger reachin in while I was cuttin them up , they...
  10. chargrilled

    Newbie from Cincinnati... Brinkmann WSM

    Couple of things, congrats on getting that 1st one outta the way. Check your therm in boilin water for 212* or near there, that will tell alot. Get a wired/wireless digital therm, they are great for telling internal pit temps as well as meat temps. Make sure the term temps go up to 400 or so...
  11. chargrilled

    CharGriller Issues!!!

    This is what I experienced this weekend. Been usin the heck outta the SFB then rolled some chix last weekend rotis and got the main chamber pretty warm before putting them on. Then SFB again this weekend and flakes were fallin. No paint, no taste (yes i tasted one ) but came down on my ribs and...
  12. chargrilled

    If you could only eat 3oz. of meat?

    throw out the 3oz thing and excersize per your portions.
  13. chargrilled

    1 st Canadian Bacon

    heck yes!!! I cant wait to see the results! Take notes, I wanna know how!!!!
  14. chargrilled

    The smoke started at 9:30 this morning, Smoke in progress

    fattys came off, holy smoke ring batman. Turned out real good, moist. Attachment 9282 I have to surrender to the smoke gods, rest of meat is going into oven 235* till done, may have to still stay up late as those butts are going to take a bit!!!. post more as it goes. I post I forgot about...
  15. chargrilled

    The smoke started at 9:30 this morning, Smoke in progress

    Thanks Ken, I have seen that one before, have all the mods but in the file you sent it does say. "Consider wind and outside temperature You will probably have to make adjustments to these times for the wind. Because the Hondo and Black Diamond are not very airtight, they are quite susceptible to...
  16. chargrilled

    Yesterdays Chicken W/Qview

    looks good!! Is that a tree branch in your iron box?? Snot green is it? Creosote warning, hehehehehheheheheh. Lookin good man!!
  17. chargrilled

    The smoke started at 9:30 this morning, Smoke in progress

    ya know what, the winds are still real high 25-35 with gusts over 40 but for some reason we are climbing. I now have 175* and a batch of coals going on, hoping just hoping to see 225+. Fattys are at 153 so things are starting to come together. There is nooooo way I can finish those butts in...
  18. chargrilled

    Another Mom's day smoke with view

    good lookin grub man, how did the Bologna turn out?? Smoke penetration?? I know some folks score them for flavor and smoke pene, just wondering, what to try it myself someday.
  19. chargrilled

    tryn' 2 finger it out

    ya interested in the cheese?? Cold smoke with the CG, lets do it!!! BTW, welcome aboard, wonderful smoker ya got there my friend!!!
  20. chargrilled

    New Braunfels Hondo

    Beautiful, looks like some vittles!!!!! Those beans are the best my friend, the best!!! have fun
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