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  1. hoser

    24# CB with lots of Q

    Welcome aboard John, can't wait to see the finished product. Looks like you have everything under control.
  2. hoser

    Wet Or Dry Wood?

    I run a GOSM too, and never soak my wood...just asking for headaches doing that IMHO
  3. hoser

    January Throwdown Voting Poll

    Awesome entries folks...To one and all
  4. hoser

    C H O R I Z O

    Here's the one I'm used to. Ingredients right on the front.
  5. hoser

    Experimental Whole Bird w/qview

    Now that is really outside the box thinking.... Do you ever brine your yardbirds?
  6. hoser

    belgian Cote a los

    Kinda looks liken a chuck roast to me, but I sure wouldn't bet on it.
  7. hoser

    Am I crazy? Where's the membrane?

    I have to believe that the butcher removed it. I don't think the animal could breathe without that membrane between the ribs and lungs.
  8. hoser

    Sweden

    Welcome aboard Rambling....now I'm sure you must have a recipe for Swedish potato sausage right? I've been looking for a good one, and would love to have any sausage recipes you are willing to share. Looking forward to your input.
  9. hoser

    yoshidas

    Check with RonP...he's used it for everything. Wouldn't be surprised if he's used it for shaving cream LOL. Kepp that Yoshida's rolling, Ron!
  10. hoser

    oak question?

    Any oak that used to be part of a whiskey or wine barrel is my personal preference. Imparts a wonderful flavor to whatever you're smoking.
  11. hoser

    High Heat Smoke

    Only thing I smoke at that temp is chicken....never did a brisket that way.
  12. hoser

    Wow! what a deal!

    Found this on craigslist...if you are in the area it's an awesome deal. Guy wants $650.00, and I've seen this setup at Sam's for $1,298.00 http://providence.craigslist.org/hsh/1528698339.html
  13. hoser

    How long to soak?

    I never soak my wood....never saw a need for it.
  14. hoser

    Needle Valve Parts List

    Not sure, but this link may help you out.....good luck! http://www.tejassmokers.com/gasregulators.htm
  15. hoser

    Cheesy, smokey bacony balls

    They look just as good as my entry in the throwdown....go for it!
  16. hoser

    Anyone else from Australia here?!

    Welcome Dave.....so, I guess you'd know what I meant if I said I had to "run out for a slab of pissers"....right?:PDT_Armataz_ 01_34:
  17. hoser

    what type of bacon

    I can only think that you're not leaving them in there long enough. My abt's are smoked at between 220-230, and the bacon does crisp up after awhile. Thinnest bacon possible will help.
  18. hoser

    Walmart Packers

    If any of you folks are members at Restaurant Depot, packers are $1.75 all month long.
  19. hoser

    Seasoning a new smoker

    I have used mineral oil, and still do on a lot of stuff. No worries about bacteria. Aside from the smoker, I use it to coat all my cutting boards, and wooden knife handles. Let us know how you make out.
  20. hoser

    Happy Birthday sumosmoke & tjoff

    Have a Happy Happy boys...go for it!
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