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. dog1234

    My own version of the stuffed bacon wrapped loin w/ Qview

    Sounds good...... I do a meam blackened catfish with shrimp sauce drizzled on top.
  2. dog1234

    Name is Greg from Louisiana

    HI GREG WELCOME....... I also have just started smoking. Man its fun. I have had the smoker burning three out of four weekends this summer. THANKS for serving in the military!!!!!!!!!!!!!!!! Greg these guys and gals are a great help..... Use them we have some masters of the smoker here. O...
  3. dog1234

    CAJUN RICE DRESSING

    Ok its like this........ I have taken on the challenge on learning how to smoke meat...... I have told the wife that her rice dressing needs lots of work. I think she puts to much rice, and ground meat for the dressing mix she uses. Does anyone have a recipe they are willing to share???????? I...
  4. dog1234

    SELA 2012 Cancelled

    HI AL I have read this entire thread and it look like you are having the event? I see on your avitar it states it canceled? Can you let me know what going on with this? Thanks DOG1234
  5. dog1234

    meat cooking to fast

    Good Moring Smokers. I have been soming since early spring, and still not satified with my outcomes. I haveeeeeeeeeee well one question..... Just about all my smoking projects get to the IT 40% faster than stated in all the thresds i have read. (WHY????????????) Information: I have a home...
  6. dog1234

    Sticky tar on the inside of my smoker

    Welcome Charles,.,........\ I too am new to the smoking world. I started earlt this spring........... Thanks Dave for the information
  7. dog1234

    Using charcoal or wood

    Master 90 to 100 degrees I live in it.......... The humitidity is a killer................mam o mam......... My meals oals cool faster than what is suggested. I try to keep heat at 220 to 245................ Not sure what going on. Maybe its that I am smoking on a reverse flow...
  8. dog1234

    Using charcoal or wood

    Yes sir correct on the question. I am still experimenting with different woods. I mostly use misquite and hicory. I have some pecan drying now....... I really want to use it some. I have tried Cherry and Apple also very limited. I find it hard to tell the difference between most wood flavors...
  9. dog1234

    Using charcoal or wood

    Mater I useally use charcoal to start the fire them when the are hot and smoker is ready i start adding lumb wood (in bag from Academy) and my choise of wood for the smoke. I am a beginner and tryign to figure it all out. What state are you from I no C on your profile?
  10. dog1234

    My own version of the stuffed bacon wrapped loin w/ Qview

    Minx Thats look GREAT................ I can expant my emagination from this idea............. May try some cheese and shrimp sanwished between two catfish fillets....... O boy what a feast.
  11. dog1234

    Where to buy a variety of woods and chips in Atlanta?

    King Possibly Academy............. Here in Louisiana they a better selection than HD or Lowe's
  12. dog1234

    Basic Brisket Smoke

    Hi Larry, Yea i hear ya (intimidated).......... So many different ways it seems. I printed seleral post from this site, and trying to make heads r tails of them. Got fustraed and just put the meat on the heat.......... i got smoker purrrrrriiiiiiiiiiiinnnnnnnnnnnnngggggggggggg at 215 to...
  13. dog1234

    Basic Brisket Smoke

    Doing my first brisket and ribs now.......................... I trimmed and coated the meat with wor sause, mustard and Jeff Rub, last night. Light the smoker at 7 and put the meat on at 8. It looks like you oldschool lay them fat side up??????????? I hear different ways....... I assume you...
  14. dog1234

    Curing time ???

    OK understand
  15. dog1234

    Rubs

    Deweth GREAT INFORMATION..... I will put it to use   THANKS
  16. dog1234

    Curing time ???

    Shoney newbie here, but why cure them? I would cnosider the remaining meat not puncured right? Or am I missing something (Probally)
  17. dog1234

    Rubs

    Shoney Thats it. It now has a stack tem meter and ready for food. I like it. It will serve me good till I find the time to build a larger one from scratch.
  18. dog1234

    Rubs

    Shoney check out my converted smoker. Its on a thread I stared. Forgot how to find it. I cured last night ready for chicken tomorrow while fabricating a gate.... Thanks for the help with the sausge
  19. dog1234

    Rubs

    The wife wants to get me something for fathers day. I just started smoking meats. I am confused about all the rubs offered. I see I lot of discussion about Jeff Rubs. What rubs do you recomend for a beginner? Should I use different types for different foods? I want her to get me some for...
  20. dog1234

    Want to smoke a chicken

    What are the does and don't about smoking chinckens Temp of smoker IT of meat Wood to use Inject or not, if so safe smoking temp  anything else would be help ful
Top Bottom
Back
Clicky