Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Smoked chicken wings, and a new idea
NICE JOB ON THE WINGS !!! smoked wings are my favorite, I have been making them for years. Mostly on my weber over indirect heat. and 2-3 hours is about the normal depending on how many I out on.I have had as many as 6 pounds of them piled up at once and with a little mixing around they turned... -
deer bacon question
I have a question about making deer bacon? I just got my order in from Curly's. I ordered deer bacon, Brats and old fashioned wiener seasonings. The deer bacon makes 25 pounds and is suppose to be 2 inches thick. Do you make 2 or 3 pans of it or do you just throw it all in one pan and make a big... -
First fatty
1 Fatty down and you are now going to become addicted. Fine job on your first attempt. Yor bacon looks nice and crispy. and your abt's look good too. Welcome to the Fatty club -
Wieners e/q-view
Just ordered some old fashioned wiener mix from Curly"s yesterday. Now I just have to figure out how to hang them in my CGSP. Anyone ever do them in one?? I also have some deer bacon mix coming. I can't wait to get that stuff on the smoker. Nice job on the Dog's!!!!!!! -
Another fattie from the differant side
The envelope just keeps getting pushed around here. That Fattie looks great. And the butt looks good to. Keep up the good work and nice Qvue -
Extremely Long Smoke Times
It sounds to me like you might be running into an air flow problem after the 5-6 hours. Can you keep the temp up around 230-250 after that? If you are not foiling you might want to think about doing it. I like to double wrap a butt or a brisket at around the 160 mark. then put it back on the...- mcmelik
- Post #4
- Forum: Charcoal Smokers
-
Temperature Control
Sure sounds like everyone is on the same page here. One chimeny of charcoal might cook a few burgers on the grill but not near enough for a smoke. I fill my side fire box with unlit charcoal with wood chunks mixed in with them. them about a half a lit chimeny goes into the well in the center of...- mcmelik
- Post #8
- Forum: Charcoal Smokers
-
3 Fatties with Q view
Yes I used the Johnsonville Brats for the Reuben Fattie. Just sounded like they would go together to me. JUst slice them open and push the meat out. -
3 Fatties with Q view
I put them on for about 2 1/2 hours at 230 until they got to 160 internal. Seems to be about the norm for a 1 pound of sausage fattie -
Brisket Philly Cheesesteaks
Looking good....Another one for the to do list -
Weekend Brisket for the Family
I must say the son made the old man proud Saturday. He got a little nervous about using my smoker for the first time but he did just fine and I knew he would. It was also his first brisket so he didn't know what to expect. By the end of the smoke he told me that he was getting kind of spoiled by... -
Paprika vs Hungarian Paprika
You gotta use the Hungarian........- mcmelik
- Post #5
- Forum: Sauces, Rubs & Marinades
-
Howdy, from the West Coast....of Iowa
Another Iowan in the group thats great You will find a bunch of great info here. If you need an answer to any question somebody here will have it for you. Happy Smoking. Welcome from Aurelia -
Spaghetti & Meatball Fattie
Hokie I hope it's alright with you but I am going to make that one for the Wife's family this weekend. They have no idea what a Fatty is. They are all going to be amazed... -
Camping fatties
Looking good. You have got to be quick with the camera when the Fatty comes off the Smoker. They don't last long after the first cut. -
3 Fatties with Q view
I am finally getting around to posting these Fatties that I made a couple of weeks ago to teach my neighbor how to make them. I made a Rueben with kraut swiss cheese and corned beef. And one with fried morel mushrooms steamed asparagus parmesian and mozerella. My neighbor came over with some... -
A BIG !!!!! Thank You to all
Yes that is God's team coming onto Kinnick Go Hawk's !!!!!! And yes we are related. It is Scott and Mark Cmelik -
A BIG !!!!! Thank You to all
I know I know. I didn't even think about bringing the camera.......Sorry. Doing a brisket a couple of fatties and some more wings this weekend for the family. I will try a little harder to get some pics. I do like your picture though Jazzspot !! -
weekend tri fecta Q heavy
everything looks great I like the idea of the whole chicken over the breasts will have to give that a try
