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  1. i smoke it

    Pop-Up Survey on SMF

    Niners look good, I fear them more than the Giants, but then again, EVERYONE has to come through Green Bay to get to the SuperBowl. It'll be a great playoff run!!
  2. i smoke it

    Pop-Up Survey on SMF

    As I logged in to SMF this evening, I was greeted by a "Pop-up" survey. I was more than happy to take the survey, and encourage ALL members to take it, if prompted to do so. Being new to the art/hobby/love of smoking, I am not new to the trials and tribulations of running a Message Board. It...
  3. i smoke it

    The First and the Last

    Did someone say Packers? Best chicken noodle soup I ever made was with a whole smoked chicken. Your turkey looks great from start to finish!!
  4. i smoke it

    Need help with a question...please

    I also am a welder/fabricator and finally built my smoker a few months back. Mine is not a reverse flow, My stack is on the left and fire box on the right. I don't use any tuner plates or dampers. Just the cover on the stack and the vent on the fire box. It maintains 250* without much...
  5. i smoke it

    Newbie from Kentucky

    Welcome aboard McGuyver. You'll learn more things here than you can ever imagine. I also live in KY, Western KY, Webster County. Whereabouts are you located?
  6. i smoke it

    Happy Festivus

    Festivus Indeed!!
  7. i smoke it

    Why does Smoking Meat Forum Want to Post to Facebook As Me???

    If you are an admin of that page, and are accessing that page from your personal page, via the list on the left under "pages", Then do this. Click on the SMF Fb link under "pages", when that page loads, look towards the top right of that page, right under the list of "Admins", there is a link...
  8. i smoke it

    Cast Iron

    I watched it 10 times too. And I don't even like grilled cheese... And thank you all for your "Re-Seasoning" tips. It is greatly appreciated.
  9. i smoke it

    Cast Iron

    Seeing as the thread is called "Cast Iron". I feel I can ask this question without actually "Hi-jacking" the thread. I have a cast iron skillet, that is about 30 years old. I left it outside in my grill and it rusted. I would like to take it work, sand blast it, and re-season it. Do I season it...
  10. i smoke it

    First Fatty

    Nice!!
  11. i smoke it

    Beer Vs. Make-up

  12. i smoke it

    Marriage

    haha
  13. i smoke it

    Marriage

    haha
  14. i smoke it

    December Throwdown!!!! Updated with Prizes.

    I think I'm in on this one. Time to get radical!!
  15. i smoke it

    Wisconsin rookie

    Welcome. I too am from SE Wisconsin. Hales Corners(Milwaukee area) to be exact. You have joined the right place for your new addiction. Smoke em if you got em!!
  16. i smoke it

    Reverse Seared NY Strip - Q View

    Nicely done. Added to the ever growing "To smoke" list.
  17. i smoke it

    Hard Smoked Eggs. With Q-view

    I am able to get farm fresh(brown) eggs as well, I used the store bought leftovers that the mother in law had from deviled eggs. I bet fresh would be much more gooder. I used Mesquite because a lot of the family doesn't care for "Strong" smoke flavor, but it did well with the eggs.   I work...
  18. i smoke it

    Hard Smoked Eggs. With Q-view

    I lo0o0o0ove HB eggs. But, as to your question: I let them cool to room temp and had to shove one down my gullet. The smoke favor is very subtle so I would LOVE to try some in an egg salad sammich. On a salad, yes. I'm thinking about throwing the cast iron skillet on the smoker and doing some...
  19. i smoke it

    New to the forum, and new to smoking meat

    Welcome Isaac, if there is a "one stop shop" for smoking, you've found it!! Being an avid hunter/fisher, you will fit right in and learn how to stretch that fresh caught food. Looking forward to seeing your smoking adventures.
  20. i smoke it

    Hard Smoked Eggs. With Q-view

    The eggs went straight from the fridge to the smoker. Temp was held at 235-240* for 2 hours, turning the eggs after 1 hour.
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