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Woods For Smoking
I found this information; Sassafras is a medium to large tree that is native to North America, growing abundantly in the eastern half of the continent. Each sassafras tree usually has three types of different shaped leaves that appear as a three lobed finger-like leaf, a mitten shaped leaf and...- squeezy
- Post #36
- Forum: Woods for Smoking
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Pig Party!
Lots to read on the subject @ http://www.smokingmeatforums.com/for...ead.php?t=8111 -
Getting a new smoker, have some questions.
I have the CCSV 24" for big smokes and I have my ECB converted to LP using a burner conversion I bought at www.gassmoker.com- squeezy
- Post #4
- Forum: Propane Smokers
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Pig Party!
Never heard of pulling ham before ... looking forward to seeing the results! -
New Smoker and New to the Site!
A belated welcome to SMF from another Canuck As you know from PMing me, that I reccomend using propane conversion from www.gasmoker.com Hope it works for you like it did for me .... -
You all made me do it... Prime Rib
135º is rare, 140º is med. rare, 145º is pushing your luck, and 150º is for gramma & gramps! Hope that helps ... -
You all made me do it... Prime Rib
Guess I'm gonna have to try a Filet that way some time for sure ... On the prime rib ... might be better to take it off at 135º ... it'll likely climb to 140º while resting. Steaks look great ... thanks for sharing! -
You all made me do it... Prime Rib
I'm curious about the Filet Mignon ... what is your finish temp? -
ABT stuffing
I have done both too! ... hell of a lesson!!!! ... also don't scratch anything below your belt either!- squeezy
- Post #13
- Forum: Fruit, Nuts & Vegetables
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Adding a Afterburner
I think it would depend on the size and type of smoker e.g. an ECB due to it's small size, would be difficult to keep temp low, but an offset might work OK.- squeezy
- Post #6
- Forum: Charcoal Smokers
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Triming Whole Prime Rib
I believe you are referring to the 'cap' ... it is usually tied on to protect the roast during cooking. When done I cut the string and set the cap aside, cut the rib section off as close to the bone as possible, slice and serve the rest. The ribs can be braised and finished on the grill the next... -
smokin' in wisconsin
Welcome to SMF ... I'm currently visiting in Oshkosh, returning to Ontario tomorrow (Fri) ... for a rest from a 2 yr. old and a 6 month old!!!!!! Happy New Year! -
WHat is an ABTS?
My favorite method is to cut the jalapenos or hot Hungarian chilis lengthways, scoop out the seeds, stuff with cram cheese seasned with Cajun and garlic and wrapped in bacon ... when the bacon looks done to your liking ... they are ready! -
Hello from DFW..
Welcome to SMF ... glad you found us ... great choice of smoker I might add! -
Finally signed up
Thanks Rich ... was quite the drive ... traffic was relatively light, thank God! My GPS ler us to a small bar/Mexican food place off the interstate, that was having a customer appreciation day ... free buffet of Mexican food! I love my Garmin! My 2 drafts and the missu's soda cost me $10 ... -
First time Smoker.
A hearty welcome from Canada to SMF (currently visiting Oshkosh)... you are at the right place. -
Finally signed up
Wecome to SMF kid ...I know you will enjoy your time spent with us ... I'm logged on this morning from Oshkosh after a 13 hour trip in pouring rain, wind, and then snow! -
"OTBS"
Didn't know if it was safe to congratulate our new inductees ... but here goes ... Congrats you guys! Our mods do take a fair bit of crap here through no fault of their own ... I think the best thing to do when someone goes off the deep end ... is not to react to it ... report it and move on... -
Interesting thread on et-73 mods
OK ... WD ... but how do we know that part of the problem does not lie with the receiver? Two way street ...eh? I agree the water part .. is no biggie!- squeezy
- Post #24
- Forum: Meat Thermometers
