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  1. timsnewatsmokin

    Aspin Wood??

    I looked on that on that one post on witch woods to use and not use but didn't see Aspin. can u use Aspin to smoke? Thanks Tim
  2. timsnewatsmokin

    I just deep fried a porterhouse steak! with Q-view.

    oh my!!!! sign me up
  3. timsnewatsmokin

    My way of roasting peppers with pics

    looks awesome. I love poblanos
  4. timsnewatsmokin

    What kind of bread??

    Ill have to see if I can sweet talk my wife into making those..Thanks
  5. timsnewatsmokin

    What kind of bread??

    LOL, didn't mean to open up a can of worms..There is a lot of idea's I like the texas toast idea. sounds good
  6. timsnewatsmokin

    What kind of bread??

    Im fairly new here so I don't know if this has been asked, so im sorry if it has.. what type of bread do people use for pulled pork? I use bollillo buns but its a little to much bread...any different ideas would be appreciated Thanks Tim
  7. timsnewatsmokin

    Brinkmann Smoke N Pit low temps, too much charcoal

    sorry man just read u got another smoker..got ahead of myself..LOL
  8. timsnewatsmokin

    Brinkmann Smoke N Pit low temps, too much charcoal

    if you have a fan try using that on your intake.. any fan will do I use one on my bbq pro and it really gets the temp up..Hope that helps
  9. timsnewatsmokin

    What do you rub on your butt?

    That's the rub I use.. I get a lot of complements on my smoked butts. I also put it on chicken, its very good
  10. timsnewatsmokin

    Low temp

    mine flames up almost the whole time and my meat turns out good, I just move my meat to the opposite side of the firebox..im fairly new to smoking so I don't know if this is the correct way, but that's how I do it
  11. timsnewatsmokin

    Retired the UDS for a Kamado Joe....First smoke had to be a brisket! (PIC HEAVY)

    I would keep both also..you never can have to many
  12. timsnewatsmokin

    first run on the mini..rack of spares!

  13. timsnewatsmokin

    Grilling Ribs

    I use the 3-2-1 and the 2-2-1 and they come out good, I also spray mine every hr with apple juice. Im going to try the trig method next time though..
  14. timsnewatsmokin

    Smoked Potato Chip burgers

    That looks good... ill def have to try that
  15. timsnewatsmokin

    PGSmoker's Reverse Seared Pork Chops

    Man those look good
  16. timsnewatsmokin

    Another one bites the dust:-)

    Hey denny welcome to the site...Hey I was going to add I have found that removing the membrane on the back of the ribs helps the rub and smoke penetrate the ribs better. just a little tip that I learned on here somewhere I thought I would pass a long.  HAPPY SMOKIN
  17. timsnewatsmokin

    Hello everyone

    my name is Tim I live in Aztec New Mexico I have a barbecue pro.. Im fairly new to smoking but I don't feel im a newby thanks to this site.. every time I had a question I would get on this site and look up my problem and there would be something on here to help me. I just wanted to say Thanks...
  18. timsnewatsmokin

    Hi guys and gals!! im new to smoking

    Thank you all for you kind words and help... Ok guys i took you advice and i did some checking and ordered me a Polder Duel probe cooking Therm from Amazon, I had a gift card so i ordered it from there it had good reviews from some people on this site and it cost 20 dollars. Not top of the line...
  19. timsnewatsmokin

    Hi guys and gals!! im new to smoking

    Thank you guys for the help. I will def get a new therm first and JJ next time i smoke i will take pics like you asked..Thanks
  20. timsnewatsmokin

    Hi guys and gals!! im new to smoking

    Thank you very much for your help.. Its just one of those cheap walmart char broil offset smoker American Gourmet grill's that cost 89 dollars..  I left both dampers wide open and kept adding charcoal.. i guess my main concern is will it cook a turkey..because it barely stayed hot enough to...
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