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  1. reddog

    My first smoke with qview

    I hear ya bro, way to go to the max on your first smoke. Don't rush it let it smoke low and slow.GOOD LUCK.
  2. reddog

    Eager to smoke

    Welcome, I am a good cook on the grill but when I got my smoker, I was a little over my head. I asked alot of ? and worked hard and tried somethings. Ask a question and these folks will help you out. I will look around a differnet thread to find info like the Chuck Roast I smoked last weekend...
  3. reddog

    Wish me luck on rib cook off saturday.

    Goog Luck! Where is cook off at?
  4. reddog

    How are your gardens coming along?

    Again this year I have Blossom End Rot on my tomatos. I added lime b-4 planting. So I bought a product called Solucal and melted it down with water in a bucket and forced feed them calcium so far so good. Sure could use more rain looks like a drought agin this year...2 in a row.
  5. reddog

    What's your occupation?

    Man this post has been going around, reading back I posted 3-18-08 some of you back into 07 COOL!
  6. reddog

    What's your occupation?

    I have worked in the Green Industry for 22 years. No not tree hugging industry.If that where so I would have no wood to smoke with. I was with LESCO Inc until John Deere Landscapes bought LESCO. I am an outside Sales Rep calling on Golf and Landscapers.
  7. reddog

    First Brisket Smoke

    I foil at 6 hrs or so cooking at 250. Wet mopping with apple/ apple ciders. I like Cherry smoke best. I cook until 190 or 200 when said and done. I also have cooked to 180 put in the ice box then the next day into the oven at 200 to 200 darn good eats.
  8. reddog

    rib membrane removal

    Josh that a great idea! I like beef over pork but the beef membrane is tuff. I use a fork, phillips screwdriver and work like h***. This past fathers day I smoke 2 racks and work the membrane down to the meat between the bones. I think this helped with the smoke, rub and mop get to the meat...
  9. reddog

    removing the membrane from babybacks

    I buyBB's at Costco and had to peel them but what is work is beef ribs. I smoked some for fathers day and really worked to get all of the membrane off.
  10. reddog

    Butts for Allstar Race

    Way, I could but we will be at the speedway by 11:00 a.m. this is why I need to reheat. I did a great cook with brisket and butt when I smoked till 180 or so for 7-8 hrs put it in the fridge the the oven the next morning at 200 for a few hrs. Darn Good. Don't know if that was luck and could I...
  11. reddog

    Just starting out

    It will take some time to get thing right. Who am I fooling it is luck every time but. Buy a chimny starter to light the coal. Don't even buy that pre soaked junk. Keep your smoke blue and your temps low. You don't want big smoke, lite smoke. I had to learn the hard way. I use chunks, not logs...
  12. reddog

    New To Smf

    Welcome Goddess, This is a great place to help with the skills needed for great smokes. I like to read on what people are doing. And new ideas. Good Luck! Mike
  13. reddog

    Butts for Allstar Race

    I need some advice: I plan on smoking two pork butts Fri for Sat night Allstar race in Charlotte. What I am wondering is how I should reheat the meat on Sat. We will eat about 3:00. I will have a cheap smoker plus I have an oven at home. What do you guys think? If you have any other ideas lay...
    • reddog
    • Thread
    • Replies: 5
    • Forum: Pork
  14. reddog

    fallen tree limbs description please

    Looks like Cherry but try to show us some leaves. Mike
  15. reddog

    Brisket help!!!

    I would smoke the brisket until it hits 180. I smoke mine for 4-6 hrs then wrap in foil until I hit my temp. Then on Mothers Day a few hrs before you serve your meal, put the brisket in the oven at 200 degrees. Take the brisket out at 200 and let it rest for 15 min or so then slice thinly aginst...
  16. reddog

    What type of wood is this???

    Sure could use some foilage to help I.D. that tree. That is the best way to I.D. plants.
  17. reddog

    What kind of wood am I?

    What you have is a Bradford Pear. I have some in a stack of wood. Just waiting for the wood to age. I like fruitwood like Cherry and Apple. Cottonwoods do not have the fruit like the Bradford Pear but the foilage does look alike. Mike
  18. reddog

    North Carolina Associated Woods

    You can find oak everywhere. I use apple or cherry for flavor then oak or maple for heat. Go to a place that sells firewood, they can hook you up. Mike
  19. reddog

    Seasoning my Chargriller

    I seasoned my Bar b chef with lard and pam with veggie oil. Ran the heat to 350 for a few hrs.
  20. reddog

    Brisket and Ribs with qview..

    The best brisket I have done is a cook with cherry smoke at 225 for 5 hrs then 3-4 hrs wraped in foil. Then I take it off the smoker thru it into the fridge over night then into the oven to 200. Man it fall apart. I have done this with butts too. Mike
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