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  1. bondvader

    Hello From the Detroit Suburbs

    Welcome Dave, glad we have another Michigan member on board. Im in Macomb. By count, I think we have enough for a 5th line or a line to drink the 5th.
  2. bondvader

    Newbie from Ohio

    Welcome, first off sorry about your CAV's. My Pistons really didnt want to play them anyway. Enjoy the forum, you'll love the people.
  3. bondvader

    New Smoker

    Welcome Baz, you've come for the knowlege but will stay for the people.
  4. bondvader

    Rookie smoker from North Dakota

    Welcome to SMF. From one former to another, we where all rookies at one point. Personally, this is the best place for knowlege, I think.
  5. bondvader

    Firsttime doing bird with Q-Vision

    Started out at 300 for the first hour then backed it down to 250. It may have been 3.5 hours, I'll hav to check my log (good idea to keep one) Again, it was my first attempt at chicken and I think the 4th or 5th time I've used the thing in 2 yrs. Always workin'
  6. bondvader

    Firsttime doing bird with Q-Vision

    4 hours ISH. it started to rain. I started out at 300 then backed it down to 250. I only managed to hit a 160 temp on the breasts. I think I should have started out at 350 for the first hour then back it down to 250. Love to hear opinions on this.
  7. bondvader

    best beer for BBQ

    Sorry guys, I think you have it all wrong. FREE. Invite a few friends and have them bring the beer!!
  8. bondvader

    Has anyone done smoked Crab or Lobster?

    Never did lobster but oysters on the half in the smoker come out REAL nice with cherry wood.
  9. bondvader

    Whole chickens vs. single pieces

    I just brined a bunch of breasts and did them yesterday (check post adn q-view under first time doing chicken.) It came out nice for my first time. I think it would be fine but I would let the "Senior Pit Bosses" weigh in. Bottom line.... Go for it...
  10. bondvader

    Ribs and fatty Q-view

    Nice lookin chow. You've forced me totry my hand at twisting up a fatty.
  11. bondvader

    Hello from Nebraska

    Welcome, keep in mind your only a rookie once. GO WINGS
  12. bondvader

    1st Pork Butt

    Patience are for Dr. sounds like you could use a beer instead.
  13. bondvader

    Firsttime doing bird with Q-Vision

    Its not dry so I think I like the brining idea. I may have lost some moisture cheking the temp but that can get fixed with a much better thermo. I thing I could have had it skin side down to get a bigger smoke ring but It cam out good. It can use alittle fine tuning.
  14. bondvader

    Firsttime doing bird with Q-Vision

    A day of firsts 1st brine attempt 1st attembt at chicken 1st attempt to show pic. All in all I was pleased with the results. The 10 hour brine 4.5 hour smoke. Cant wait to see where I can take this. I may really start thinkling I have an idea of what im doing!
  15. bondvader

    First time smokin' bird.

    Just checked on the breasts and got alottle on my fingers??? I dont think I can wait till I hit the 170 degree temp. I may start scarffing it down at 140.
  16. bondvader

    First time smokin' bird.

    Well that look good flash. I just dropped the temp to 250 and added a few more chunks
  17. bondvader

    First time smokin' bird.

    I'll keep you up to speed but I need to setup the the q-view. Thats anothr first attempt. Wait, Im noticing a pattern with the first time part.
  18. bondvader

    First time smokin' bird.

    Sorry, I forgot that part. Doing 4 fat bone in skin on breasts that I brined for about 10 hours (first time brining also). Im starting with an oak base at 300 for the first hour then back it down to 250 for about 1.5-2 hours.
  19. bondvader

    First time smokin' bird.

    Im about to try chicken for the first time, of course, I've only used th gosm for the 3rd time in 2+years too.
  20. bondvader

    New To Smoking

    Welcome aboard. Take a look at Jeffs 5 day eCourse. It will help. I was a rookie (still am) at one point.
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