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  1. nh3b's

    What are the advantages of reverse flow?

    Seems to me Rich that wouldent be any different than my Weber silver B. I guess with more time and exp, Ill see. Interesting with the V shape. My portable weber has same design of heat shield. You dont have to measure it. I am "pimping" out my smoker and have several ideas. Im just putting it...
  2. nh3b's

    What are the advantages of reverse flow?

    Hey, Thanks Steve. Just outta curiosity, how far below the cooking grate is the baffle? Ive been following your smoker mods and have to hand it to ya... Very nice work!
  3. nh3b's

    Glad to be here!

    Welcome to your new addiction. Youll learn plenty and learn where ya made mistakes in the past.
  4. nh3b's

    What are the advantages of reverse flow?

    or disadvantages?
  5. nh3b's

    Maple,dijon,HR Fatty w/q-view

    It sounds simalar to a Northern Michigan thing called Head Cheese. I believe its scraps from the hog in a gel like substance from what I remembered deer hunting.....an aquired taste for sure. Great lookin Fattie.....I have to try that!!!
  6. nh3b's

    Tuning plates

    I have a Char Broil silver and I am starting to mod it. IYO how far below the grate should the tuning plates be?
  7. nh3b's

    To simmer or not?

    Thanks guys, For the most part Ive only brined my fish. I also brined that turkey (Jeff's) I did a while back. It did make sence to me to let it simmer to mix and release the spices. I was reading this morning on corned beef, http://www.smokingmeatforums.com/for...ht=corned+beef, I was gonna...
  8. nh3b's

    SMF Push Pin Map

    New Hampster in da howwwwwwse!!
  9. nh3b's

    To simmer or not?

    Ive read about some brine's on here and none mention about simmering. When you make your brine do you simmer brines, let cool than drop the meat in?
  10. nh3b's

    Smoked Bacon Cheeseburgers! Q-View!

    Beef, Cheese, Onion, and smoke... how can ya go wrong? Looks really good!!!
  11. nh3b's

    Wanted to say Hi and maybe get a little advice

    I am a "newbie" myself and havent modified my posting "page" I have a charbroil silver offset. I started cooking on a ecb charcoal and didnt like the flavor.....It was probably me. I wish I had learned about this forum a long time ago. I have however had the privlelege of keeping co. with some...
  12. nh3b's

    Retail store sale

    Ya know, I think Grissom would say.... "You get more flies with sugar than you do with vinegar"
  13. nh3b's

    Competition?

    I commend you for asking a question like this. To me its attitudes like this that formed this country and forged ideas....Daring to be different and just plain simply asking why??? Youve got some great answers from some of the forums tops.
  14. nh3b's

    Retail store sale

    quadruple I mean!!
  15. nh3b's

    Retail store sale

    I triple this statement!!!
  16. nh3b's

    Wanted to say Hi and maybe get a little advice

    Hey Dave..... Welcome to your new addiction...the SMF!! This site is just flat out awesome and if you have a question, theres always a quick TRUTHFUL reply. A great group of people here. Im over here on the other side of the bridge off exit 5. Im originally from Michigan tho so I concider...
  17. nh3b's

    Backs in the rack again!

    Thanks Dan, It would seem the "holed" or vented plates diffuse the smoke and heat, thus resulting in more even temps. Thanks for the pics and mod ideas.
  18. nh3b's

    Backs in the rack again!

    This is the only way I knew how to describe it but.... I like your mod too with the plates. What did you use?
  19. nh3b's

    "seasoning smokers"

    lol Flash....nice emoticon
  20. nh3b's

    "seasoning smokers"

    ok, i see the purpose here
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