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  1. smokeguy

    This Sucks - Carol Left Me - I Quit Smoking

    Good luck with the move Ron!
  2. smokeguy

    Care suggestions

    Same story for me. Sorry I can't be of more help.
  3. smokeguy

    Hi From East Texas

    Welcome to SMF. I'm in deep east TX, about 150 miles from you basically on the LA line. Sometimes it just keeps amazing me how big TX really is!
  4. smokeguy

    This is a beautiful piece of meat - with qview

    That is a pretty hunk of meat for sure! What is Fab-P that you injected it with?
  5. smokeguy

    build my own website

    Looks like rice crispy treats!
  6. smokeguy

    Longtime/Firstime

    What more are you waiting for??? Get hitched before you lose her!
  7. smokeguy

    simple question, where to put temp probe in butt

    You always want to put it into the thickest part of the meat because that is the last to get to the temperature you're looking for. You can measure how deep by holding it on the outside of the meat and estimating what halfway would be, then put your fingers there. When you stick it into the meat...
  8. smokeguy

    MES - Need More Smoke

    If your pans are in the right places based off of the other posts and pics, I would suggest using less wood to start with. Like deltadude said I think heat is the problem too. It's a trade-off. Here's an example. If you have a fixed amount of heat (say a match), and oxygen is plentiful, then...
  9. smokeguy

    Been a while but im back

    Welcome back! In honor of your return, I've posted my eggnog Qview from a recipe that you had posted but has since been lost in the Great Crash. http://www.smokingmeatforums.com/for...129#post429129 Good stuff! I liked some of your other Qview as well. Sometimes it was just that little bit of...
  10. smokeguy

    Eggnog - Low fat version

    In honor of WilliamZanzinger returning to SMF I thought I'd post this to welcome him back, since the original recipe and idea came from him! This eggnog only has 105 calories per 8 oz serving! Before the booze of course. You start with 4 cups of fat-free milk and add 1 package of fat-free...
  11. smokeguy

    Several recent smokes...

    Nice catching up! Is that salt or something else on top of the garlic? How does that change the taste of it? Guess I need to try it both ways next time! I've always just cut the tops like you did and then drizzled some oil in them.
  12. smokeguy

    Arkansas smoker

    A construction dumpster smoker - got to see that! Welcome to SMF and be sure to post pictures of your build please.
  13. smokeguy

    weather concerns

    I don't think they're meant to be used in the rain. There isn't any waterproofing on anything except what the case itself provides and it's full of rivet/screw holes on the back. Can you put the whole thing under a covered porch or carport even? That would go a long way to safety, especially...
  14. smokeguy

    Mes Worth Fixing?

    Oh no! That's how it all started before!!!! http://www.bing.com/videos/watch/vid...6AB3F88E2B2784
  15. smokeguy

    drip and water pan in mes 40 - ronp?

    To catch the juices to use later...but with a pastrami you'll probably find that the juices are pretty salty and that's why I don't do it for those. Be sure that if you do use a pan that it's not so big that it covers up the whole shelf blocking the smoke and heat.
  16. smokeguy

    sholder question

    One thing I really like about smoking is that it's sort of a low-fat way to cook meat. A lot of the fats are rendered out and either drip on other meat flavoring it, or drop to the bottom. When I save my juices to add back in, I always let them drip into a separate pan so that the meat isn't...
  17. smokeguy

    Spicy Blueberry Mustard Pulled Pork Qview

    Fantastic! for showing us. I use that hot sauce too on occasion and like you said, it sort of like a spicy taco sauce with a bit of Mexican seasoning tossed in. That blueberry mustard had me going since I'm on a blueberry kick right now. Don't know why but I'm loving everything blueberry. So I...
  18. smokeguy

    MES explosion

    I agree sort of.... smoke is made up of burning, or previously burning, "stuff". Smoke definition is in one instance: a mass of tiny particles in the air that rises up from something burning. So yes, by definition, it's the smoke formed from what you're burning, whether it be a candle (can't...
  19. smokeguy

    Tomato Soup

    Got pics? Sounds good!
  20. smokeguy

    What's your favorite name for a BBQ Team?

    I'm fond of Smokewood BBQ. And it just so happens that the domain name is for sale right now - just PM me!
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