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  1. cook1536

    smoking a deer ham

    The one I did I just sliced it like regular ham. I let mine get to around 165 and then wrapped in foil and lest it rest. I have a thread with some q-view. How big is your ham, and is it the whole hind quarter or has it been bone and cut down?
  2. cook1536

    Happy Birthday BlueFrog

    Happy Birthday
  3. cook1536

    First Smoke In The New Box

    Nice looking Q-view there NW. Making me hungry
  4. cook1536

    Hello Everyone

    Welcome to SMF NW. You will definitly like it here. alot of good people here that are eager to help. Post some Q-views for us.
  5. cook1536

    Need some help

    Time is going to depend on how big the loins are. I have found that Tyson loins from Wally World that are 2 to a pack and about a foot long and 2 1/2 to 3 inches in diameter. The ones I have done usually run about 2 1/2 hours at 225-250. A good store bought rub will be good, if your after a...
  6. cook1536

    Char-Griller Pro

    I have a Char-Griller Pro myself. Gramason has some mods to do on this unit. One thing you can do on evening out the heat is to flip the charcoal tray upside down so it will distribute the heat better. I tried this out on mine Sunday and it seemed to help alot. Another thing he will tell you is...
  7. cook1536

    Just signed up

    Welcome to SMF. You will have to show us some Q-view of your specialty sometime. You will like it here alot.
  8. cook1536

    Show your dog

    Well here is my MUTT as well. He is a 5 year old Blue Heeler. He is a house dog and is the most spoiled rotten dog you have ever seen. He has been an indoor dog since he was born. Given that heelers are stock dogs and not house dogs, this one is pretty good. The only problem we have is he tries...
  9. cook1536

    2nd smoke ever

    Lookin Good. Looks like it turned out for you. I did 1 of those on Sunday and it was good.
  10. cook1536

    Jalapeno on a Stick

    You know I never thought about that thing looking like Jose Jalapeno or as Peanut says 'JOSIE'. However infadels, 'SILENCE.....I KILL YOU' is the greatest!!! You got to love Walter though.
  11. cook1536

    Howdy from Virginia!!!

    Welcome to SMF
  12. cook1536

    hello from mkgfirefighter

    Welcome to SMF
  13. cook1536

    Happy Birthday Joe

    Happy Birthday
  14. cook1536

    Hello all - from SoCal

    Welcome to SMF. Sounds like you have enough time in to offer some advice. It is all appreciated here, no matter how small of a detail it is.
  15. cook1536

    Hello from Dubuque, Iowa!

    Welcome to SMF. You will definitly learn alot here. Alot of friendly people here with alot to offer. Just ask, you will get an answer.
  16. cook1536

    Competition Cooking

    I was, but I wanted to start this thread about competing. I am pondering if I want to do a brisket or something else. Don't know the ends and outs of competing.
  17. cook1536

    Competition Cooking

    I sure appreciate it Joe. Do they usually have a specific starting time for all catagories or different for each one or since they have the judging times set you start according to that?
  18. cook1536

    Competition Cooking

    Being that this will be my first time out, I don't want to take on more than I can handle on my first time. I can handle 2 different things but really don't want to press my luck just yet.
  19. cook1536

    Temperature control system testing this weekend

    Hey Geek, I work in the construction equipment field and we deal with alot of paving equipment. The Bomag rollers use a metal spray nozzle on the drums for watering the drums to prevent asphalt from sticking. These nozzles put out a fan spray of water via an electric pump. Or somthing like a...
  20. cook1536

    Competition Cooking

    When entering competitive cooking events sanctioned by the KCBS, are you required to enter all 4 meat catagories and be a team of more than 1 person or can an individual enter by there self and only enter 1 or 2 meat catagories? I would like to enter but don't really have a team to help and...
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