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  1. ptcruiserguy

    So Cal Checking in

     Brian, and welcome to SMF. Glad to have you with us. Personally I don't know anything about the BGE. Or the WSM for that matter. So I will just shut up and go away for now. lol Happy Smokin' Mike
  2. ptcruiserguy

    Hello from a big city!

     Jenni, and welcome to SMF. Glad to have you join the family. Great smokin' ideas here, and even greater folks to help you along. One important thing to remember here:  Happy Smokin' Mike
  3. ptcruiserguy

    I love BBQ! I've got some tools! I kinda have to build one, don't I ?

    This has been a great build. You have done a fantastic job. I hope this smoker gives you many great smokes in  the future. Excellent workmanship. Happy Smokin' Mike
  4. ptcruiserguy

    Pre-Thanksgiving Pulled Pork and Pork Shotz Too (Q-View)

    Those Pork Shotz looks great. I have heard of them but never actually seen how one was put together. Thanks for the show!! That butt looks fantastic too. Happy Smokin' Mike
  5. ptcruiserguy

    smoked beef tongue

    Ain't too sure bout anyone else, but I would sure eat that plate full of food. Looks great to me. Good job Moikel!!
  6. ptcruiserguy

    I'm addicted!!

    Venison Meatloaf.... now that sounds good. And looks fantastic.  Great job. Happy Smokin' Mike
  7. ptcruiserguy

    Gift from Todd and his family

    It just totally amazes me the things that can be  accomplished from a little forum on the internet. Bringing people together from all over the world, and making friendships that will last a lifetime. Totally Priceless. Happy Smokin' and Happy Holidays Mike
  8. ptcruiserguy

    Smoked Beef Tenderloin, Reverse Seared with Q-View

    Really nice lookin' Tenderloin there. Like most I would have mine Med Rare. My wife on the other hand looked at it almost gagged. No red meat for her. lol Happy Smokin' Mike
  9. ptcruiserguy

    Newbie to the forum

     and Welcome to SMF John. Glad to have you aboard.
  10. ptcruiserguy

    Hello Smokers!

     and Welcome to SMF Keith. Glad you could join us. There is plenty to read and learn here,  and plenty of good folks to help ya along the way. Happy Smokin' Mike
  11. ptcruiserguy

    Jumping the gun

     and welcome to SMF Pete. There are plenty of folks here that can answer almost  any question you might have.  Happy Smokin' Mike
  12. ptcruiserguy

    Golden brown turkey

    Yep, they are all right.
  13. ptcruiserguy

    Mid Week Ribs Smoke / Tri Tips on sale for $3.99 / Lbs

    Great lookin Ribs. I have not tried Beef Ribs as of yet. Hope I can find some on sale here somewhere just so I can give it a try. Happy Smokin' Mike
  14. ptcruiserguy

    My Water Powered Sausage Stuffer

    Go Nepas. I am for anything that makes processes easier. Remember, work smarter, not harder.
  15. ptcruiserguy

    Wisconsin rookie

    Welcome to SMF rookie.  After being on here for a while you will have to change your name. "Rookie" wont get it anymore.... lol I too have lived in Wis. the Eau Claire area. Spent about 2 yrs up there in the late 60's.  Anyways Happy Smokin' and Go Vikes... lol "not a chance" Mike
  16. ptcruiserguy

    Here comes another rookie

    Welcome JKC64. Glad to have another Tennessean here. this is a great place to get all the info on smoking good foods  you will ever need. Also as an MES 40 owner myself, I am sure you should find that there is no problem cooking with the MES 30. Enjoy the time spent here learning. Happy...
  17. ptcruiserguy

    New member in GA

    Welcome to SMF. Like Smokin' Al said, "lots of MES guys on here". Me included. Couldn't be happier. Happy Smokin' Mike
  18. ptcruiserguy

    FNG from Michigan

     Paul, and welcome to SMF. Sooo many different things to learn on here it is not funny. I love this place. Made it my home away from home. Happy Smokin' Mike
  19. ptcruiserguy

    Daughter suprised us - baby backs on the WSM tonight w/Q-view

    Those are some mighty tasty lookin ribs.
  20. ptcruiserguy

    Here is my brisket

    Brisket looks to be a nice one. Anytime the majority of it is eaten it had to be good.
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