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  1. fireguy

    Feather Bones

    looks good dude!!!
  2. fireguy

    Somebody be stealin my Wood!

    that blows trav... smoker, then wood, you might as well leave some ribs out for em too... Im just lucky the theifs in my neghborhood are too lazy to steal. Hope you get em.
  3. fireguy

    Another Iowan here!

    good lord... is there any iowans out there who dont belong to the smf? Welcome!!!
  4. fireguy

    Chargriller Smokin Pro Newbie ?'s

    noob, Just keep trying, youll get it soon enough!! When I was experimenting with my new cgsp I did burgers and brauts alot just to get to know my smoker and how it preformed. on the ribs do the 3-2-1 next time and i bet they will be much more to your liking. good luck
  5. fireguy

    Butter Smoked Walleye w/Qview

    looks great erain!!! need to try it, not sure how white bass would smoke??? I have a freezer full.
  6. fireguy

    fridge conversion...

    looks like a great project... def keep us posted on your progress
  7. fireguy

    Chargriller Smokin Pro Newbie ?'s

    noob, first off ... did you remove that thick membrane from the underside of the ribs??? it will creat a major chew factor if you didnt. Also did you foil like suggested in the 3-2-1 method??? that will keep some moisture to em. as for your grate, it would really help you inmo to get some sort...
  8. fireguy

    Char-Griller Smokin Pro with firebox- Mods

    someone here gave me this idea... looks like what you might be after... works pretty well... till I get the real tuning plate mod done. hope this helps!
  9. fireguy

    Breakfast sausage question?

    Trav... the rec calls for 2 tb rubbed sage per 10 #s. I think the next batch i will try to find some maple extract... thanks guys
  10. fireguy

    Passing of Father in Law

    terribley sorry your your family's loss.
  11. fireguy

    Prayers and Well Wishes for Richso101

    just keep after that infection rich... dont want it spreading buddy...you have a ton a support here... keep us posted.
  12. fireguy

    Campfire Ribs

    yes cowgirl.... you are nothing less than a superb cook... real nice... again!!
  13. fireguy

    Stuff the night before???

    as everyone else said... stuff and refer over night. id smoke it to no higher than 155 internal temp myself... otherwise it seems very dry. i try to keep mine tween 150 and 155. good luck
  14. fireguy

    Chargriller Smokin Pro Newbie ?'s

    I add wood/smoke right off... i replenish the chunks about every 45 min to 1 hour as needed.
  15. fireguy

    Chargriller Smokin Pro Newbie ?'s

    crap .... i forgot to tell ya... that thermo that comes on the smoker is not close to acurate most often.. mine is bout75-100 deg low every time... ad a couple thermos, or use a remote digital.. good luck
  16. fireguy

    Chargriller Smokin Pro Newbie ?'s

    also if you smell smoke, your smoking.. you dont have to see it always. keep in mind that even though we have the same smokers their proformance will vary, youll be smoking confidently in a few tries with the help of everyone on this site.
  17. fireguy

    Chargriller Smokin Pro Newbie ?'s

    I generally try to maintain bout 225-250 for most smoking... poultry I am now doing bout 300...For me adding wood is usually about 45 in to hour...and just a few chunks... you want to see a thin transparent blue smoke, not a thick billowy white smoke. I generally add charcoal either when the...
  18. fireguy

    Chargriller Smokin Pro Newbie ?'s

    Check this out for mod info... there are a few others with a bit different mods... just do a search if you are interested... hope this helps ya when you get to that point. http://www.smokingmeatforums.com/for...ad.php?t=16798
  19. fireguy

    Howdy from Canada!

    welcome!!!
  20. fireguy

    Chargriller Smokin Pro Newbie ?'s

    Use lump charcoal for the heat... then youll need to feed a few chunks of wood every so often to achieve your thin blue smoke. The old soaking chips/chunks is a greatly debated topic around here.. i dont soak for what it is worth. to adjust the temp... youll want to leav the stack wide open and...
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