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Trying to do Q-view from my iPhone not having any luck. Can get everything ready and do a preview all looks good. When I hit submit it says unknown editor. Not sure what I need to do any help would be greatly appreciated. I kinda suck at technology lol
Viking thanks I have been working really hard considering it is Father's Day. Not sure if the purchasing dept will approve it but I am getting closer. If I bought new I was thinking the 36 but the extra room would come in handy I'm sure.
Well I would have to see what his lowest price would be, then have to convince the purchasing dept that we have it in the budget. Lol. Price is just a bit under what a new one is but would save shipping which was going to be $550 for a 36 deluxe patio when I checked a couple weeks ago.
I have always foiled mine but I am doing 6 racks tomorrow and I am going to do some side by side comparisons to see which I like better. I am hoping everyone likes the unfoiled ones better just to make things easier.
Hey guys been thinking about getting a good offset stick burner. I do mostly small cooks (4-6 racks of ribs, 1-2 butts, 1 brisket at a time) I saw a Lang 60 on Craigslist. I am thinking this might be too big but never cooked on one just wondering if this would be a fuel hog for smaller cooks...
I have done chicken quarters as much as 5-6 hrs ahead of time and just put them in a cooler. They stay nice and hot. Usually moved to an electric roaster for serving. Only problem is it is a moist environment so skin doesn't stay crispy.
No good way I know of with no therm. Hopefully someone will be by with an idea. I am lost without my thermometers. That is really bad luck to have 2 fail in the same day. Hope it all works out for you.
Cinnamon, I cut mine in half then mix cream cheese and shredded cheddar together for the stuffing. After I have them stuffed I take a little smokie cocktail weiner and put on top of the stuffing, then wrap in bacon. I usually precook the bacon a little bit just to make sure it is done before the...
Griff, First off thanks for your service. Next, there is no such thing as a stupid question, except the one that isn't asked. There is a wealth of information on this site, you found the best place on the web for smoking meats. If you haven't already check out the 5 day e-course it doesn't take...
SS welcome to SMF, I to am stiil somewhat new to this addiction, it is a lot of fun and I promise you will learn alot from everyone hear, good luck on the smoke and msot of all have a good time, Travis
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