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  1. toneeydee

    Good morning!

    Figures everyone could use a little thin blue smoke this morning!
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    • toneeydee
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  3. toneeydee

    Pork jerk question

    So I'm going to attempt to make some pork jerky this weekend. Does anyone know if i make a brine with Morton TQ, and the meat is submerged, is 12 hours long enough to cure the meat? Or should I wait a full 24 hours? Thanks in advance!
  4. toneeydee

    First time bbqing

    That's some high quality que right there
  5. toneeydee

    Beef Jerky

    That's some good looking jerky! I'm making some this weekend! Hope it turns out this good!
  6. toneeydee

    New to smoking

    Thanks guys! Already looking forward to being a part of this community! Question for you guys? I went through a lot of chips yesterday. Could be that I was running a little too hot at some points. Any suggestions for using chunks va chips of hickory? Also I got an I grill2 (used the igrill...
  7. toneeydee

    New to smoking already addicted send help!!

    Welcome to the community!
  8. New to smoking

    New to smoking

  9. toneeydee

    New to smoking

    Hey guys. New to smoking. Lived in NC for 10 years and moved up to the Poconos in PA. Got a char broil vertical gas smoker. Started the smoker at 600 this morning and 12 hours later we had ribs and some pulled pork. Let me know if it looks like I did everything right (food tasted good so I'm...
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