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OpenSUSE is another great linux distribution. I have ran both OpenSUSE and Ubuntu and currently have OpenSUSE on a live boot USB drive to tinker around on. Yes openoffice (which comes with the linux distros) is nice, and free, but you must know that not all software you know and love will work...
Had some fun on the smoker this weekend while watching football and doing chores... On Sunday I did some chicken wings, and today did a chicken and a full pork loin (that was already sectioned up, didn't know till I cut it open!). Everything turned out great! I used an old rub I had, something I...
I helped my buddy's girlfriend's dad cook for a large event (few hundred people) a couple summers ago. I have always loved cooking meat on the grill, but this was my first experience with smokers. We cooked so much meat, ribs, pork loin, tri tip, rib roasts, and a whole hog. It was the most fun...
I am running W7 Ultimate and actually have found that it's very stable. Vista absolutely sucked, and actually ended up in catastrophic failure. It just would not boot, thanks to Microsoft sending some update over. Luckily, I'm anal about backing up my data, music, photos, etc. so I didn't lose...
I do mine right around 275, maybe spraying once with apple juice.... something with a little sugar will help your skin. Sometimes doing the beer-can method, sometimes not.
I actually use Cutco knives, have the santoku, petite carver, and the trimmer. My pride and joy however is the 12" Wusthof granton edge slicer. Makes slicing a large beef roast so much fun.
Thanks for the reccomendations. As soon as I get some time I will clean it up underneath and see if that makes a difference. (Kinda scared to see what i find under there actually haha)
Can't help ya with your ?'s but I just wanted to say welcome. I too started smoking meat while in college a couple years ago, and can tell you that the folks on this site have helped me so much it's crazy. They take the guessing out of the process, and will help you make your smokes not only...
I do mine the same as i would do ribs... 225 for 4-5 hours, most of the time foiled like in the 2-2-1, sometimes not. I really like the last batch i did unfoiled to tell you the truth, straigt up smoked naked the whole time... Great flavor, just not quite as tender.
Here's what ya do... record both, watch Pitmasters, and then when that's over switch to the game and you'll be an hour in and can fast forward through all the commercials and half time.
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