Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. cook1536

    New Guy

    Welcome to SMF. You will soon find that everyone here is very helpful and nice to chat with. You will learn alot from this site as it is the best on the net. All you have to do is post it if you have any questions about smoking anything. Odds are there will be someone on here that has done it...
  2. cook1536

    New Member, Ohio

    Welcome to SMF. A good place to start is the 5 day ecourse. You will learn alot from that. Also this is the best site to get answers on anything you have. Alot of very nice people here that are eager to help. Don't feel bad about asking anything, no one here looks down on newbies, or anyone who...
  3. cook1536

    Old hunter... new smoker

    I smoked a deer ham on Christmas Eve. I have some Q view posted on another thread. Was soaked it in a brine over night the covered it with rub and then mopped it with butter and apple juice mix about every hour. I let it go from 7:00 am til about 3:00 pm at about 225. I didn't have any problems...
  4. cook1536

    Chicken Wings

    I smoked at about 250. The skin was not rubbery but was not crisp either.
  5. cook1536

    Another new member checking in

    Welcome. You have definitly made a big move by joining this site. Everyone is very nice and eager to help. You might check out the 5 day ecourse. Very helpful. I have smoked a few venison loins and a ham among other things and love the smoked venison as well. Enjoy!!!
  6. cook1536

    Char-Griller offset smoker

    I have the CG Pro with side fire box. I got it last year for Christmas and I like it alot. Gramason can offer you some great mods to do to this smoker. I am in the process of getting started doing the mods to mine. It is a great grill/smoker for the price. I would recommend it as well.
  7. cook1536

    Chicken Wings

    I have also used 16oz. Louisiana Hot Sauce 8 oz. Worchetershire Sauce 3/4 stick of butter With DF it gives it a little tangyness with the hotness, if not hot enough I add a few drops of Daves Insanity sauce or Blairs Afterdeath Sauce for those who DARE!!!
  8. cook1536

    Chicken Wings

    Kev down there has the same sauce recipe that I use when I fry. Another great sauce you can try is actually Hooters Wing Sauce. You can pick it up at Wally World. I have tried the Budweiser wing sauce but didnt like it very much. Smoking em down leave the very crispy, but the definitly have a...
  9. cook1536

    Chicken Wings

    A great snicky snack from the old smoker is some good chicken wings. We always have a Daytona 500 party and always have done Hot Wings in the past, even done Buzzard Wings(turkey). Last year I smoked some wings and they went over very well. I dumped some rub in a zip lock and with the wings...
  10. cook1536

    New Member Checking In

    Welcome. You will love it here. Everyone likes the Q-view and sharing. Everyone is very helpful and nice here. Enjoy and check out the 5 day e-course.
  11. cook1536

    new to a great site

    Welcome. You will definitly learn alot from being here and meet alot of very nice people eager to lend a hand. Don't be ashamed to ask ANYTHING here.
  12. cook1536

    More Advise

    When I do loins I marinade them in a dry rub, either Jeffs recipe or a pitmaster buddy of mine that has his own rub and smoke them for 2 hours to 155-160. Then I will baste with Sweet Baby Rays and let go for another 10 minutes, then turn and baste other side and let go for another 10 minutes...
  13. cook1536

    Judging Classes

    Where are some good places to check out Bar-b-que judging classes? I live in Southeast Missouri and have only found 1 through KCBS close to me. I didn't know if there was some other sites I could check out to try to find something.
  14. cook1536

    Christmas Que Side Contest

    This is what I served with my Deer ham on Christmas. I done these on the smoker, but have added the oven version for time restraints. Texas Taters 2 lbs. Hash Browns 1-16oz. Sour Cream 1-10oz. Shredded Cheddar Cheese 1- Stick Butter or Margerine 1- can Cream of Chicken soup 1- lg. Onion...
  15. cook1536

    Much conflicting info

    Processing your own meat makes a huge difference. I process my own and the only thing I do is sometimes I soak it in a brine for a hour or so or marinade it depending on my mood. I have soaked deer in salt water for several days, cooked it the next day after harvesting, I have even cooked it as...
  16. cook1536

    Happy Birthday, Pigcicles

    Happy Birthday Pigcicles!!! Today is also my father-in-laws B-day. I think I will have to cook something later on today.
  17. cook1536

    Lodge Dutch Oven cooking

    What is your suggestion or what do you use.
  18. cook1536

    Lodge Dutch Oven cooking

    WOW, I haven't checked this post for a few days and the response has been amazing. It still blows me away that so many people jump at the chance to help out a fellow cooker, especially a newbie. Thanks again guys for the recipes, tips, and links.
  19. cook1536

    hey

    Jon My ham weighed 9 pounds and put it on at 7:00am and took it off about 3:00 that afternoon. I cooked around 225 degrees.
  20. cook1536

    I'm Smokin!!!!

    Looks GOODDDDD Mike!!! Can't wait to see the end results.
Top Bottom
Back
Clicky