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  1. chrome

    New GOSM

    Thanks. I wasn't sure about the Big Block measurements, mines a tad smaller all the way around. :)
  2. chrome

    Another Bhut thread

    And I just ordered 12 plants... :)
  3. chrome

    Brinkman verticals and lump

    All I ever use is lump in all my charcoal smokers. Royal Oak, it's about all I can find close.
  4. chrome

    New GOSM

    Just picked up a 34"x20"x14" (big block?) GOSM at Wally World for $99. Time to mod and season... :) Eventually it will be a triple fuel (charcoal/gas/electric) smoker. That way weather and fuel supply will never factor into the picture...
  5. chrome

    My first ABTs, kind of disappointing...

    Take some shredded sharp cheddar and fill the half jalapeno, lay a little smokey on the bed of cheese, wrap with a half slice of bacon and stick a toothpick through it. Ain't nuttin better. If ya like it a little hotter do the same with a Habanero.
  6. chrome

    Easter weekend, smoking or ???

    Brisket and Buffalo Turds...
  7. chrome

    smoked jalapenos

    Well the description had my wife's mouth watering and the picture sealed the deal. Gotta try that now :)
  8. chrome

    smoked jalapenos

    What is the big stuffed thing on the left?
  9. chrome

    How Much RO Lump Do You Burn?

    I feel your pain... Mine is done too. All the grills and smokers are on clearance. Too bad they didn't have any GOSM widebody smokers on clearance... LOL There are a couple BBQ stores close, I'm going to check them and their prices out. I can't believe they got rid of all their stuff before...
  10. chrome

    How Much RO Lump Do You Burn?

    Half to 2/3 of a bag per butt or brisket. New Braunsfel Hondo (similar to yours).
  11. chrome

    Grrrr! Previously frozen brisket

    I wrap mine in foil at 160 and take it to 180 then unwrap (saving the juice) and take it to 200. Last one I did you could cut with a fork. Now I want to do another brisket this weekend :)
  12. chrome

    What's the verdict on this one?

    You might check your local Wally world. Mine has all the smokers/grills on clearance. Most of the supplies, including lump are gone.
  13. chrome

    What does is cost you?

    I use about the same amount of lump in my SFB smoker for a butt (2/3 bag). It's a NB Hondo (about the same as a Char-Broil Silver Smoker) with most of the mods.
  14. chrome

    Remote thermometers

    As the battery charge goes down so does the range. But With new batteries I can go pretty much anywhere in my house with no loss of signal with the cheap Wally world remotes. They're pretty hardy too. There have been more than a few early mornings that I've dropped the receiver (concrete, or...
  15. chrome

    Smoked Lasagna

    The recipe is just whatever recipe you usually use for lasagna. :) I never boil noodles, and yes, that's probably one reason it was dry. Didn't think of that though, so next time I'll boil the noodles first also.
  16. chrome

    Smoked Lasagna

    Other than being a bit dry, it was a success and we will do it again. Probably foil after an hour next time rather than let it cook "open" the whole time.
  17. chrome

    Does anyone do potatoes in the smoker?

    Twice baked are really good. We wrap sweet potatoes in foil and put them in too.
  18. chrome

    Using Wood

    LOL you are too funny... :) Here in Kansas it gets cold and folks don't want to Q. Not me, I like to grill year round, we'll see this winter how the Q goes when it's cold outside. I use briquettes in the winter to grill (that and all the limbs that I've picked up over the last year).
  19. chrome

    Using Wood

    That's kinda what I figgered... Just the problem with finding quality lump :(. Guess I could use a combo of lump and briquettes. I'll check out a few more sources for lump and see what I come up with. Thanks
  20. chrome

    How to stop fatties sticking when rolling?

    I use wax paper sprayed with Pam. It doesn't stick, but likes to tear.
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