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  1. naplesroo

    New to the new site

    Welcome Steve. Be sure and share some pictures of your smokes. Sounds like you're doing great.
  2. naplesroo

    No clue what I'm doing!

    Welcome Madsmoker. You are at the right place to learn and ask questions....lots of questions. Won't take you long and you will be an expert. Keep us posted and be share and share your experiences as you smoke.
  3. naplesroo

    New to this site but not to the smoke

    Welcome Hanifen. Sounds like you got this gig down. Glad you are joining us. Be sure and share some pictures with us of your awesome smokes. We love seeing pics
  4. naplesroo

    Buying wood? Where/what/how much to buy?

    Hi Smokeys Dad from a former Okie. I am no expert but most wood is dried anyway that we use so I don't think time limit is a concern. It is only harder to cut when dried and hardened. Let us know your experience.
  5. naplesroo

    FINISHING SAUCE (for Pulled Pork)

    Welcome DaChief. Glad to have another Floridian here. Let us know what you think after you try the sauce. BTW, I like your picture....
  6. naplesroo

    New Member - Smoker Upgrade

    Hey Elkhorn, I am sure you will be happy You probably already have, but check out the forum for electric smokers. The bottom line is you're happy and the food is awesome Be sure and share your experiences after you break in the new rig
  7. naplesroo

    New here and to smoking

    Welcome MKatts. I too invested in the rub after a bad 'free recipe' experience. You get what you pay for. Anyway, as you know by now, store bought rub will cost you $5-$8 bucks a jar Just a couple of mixes of Jeff's rub and it is payed for and then a life time of pay off Best regards and...
  8. naplesroo

    Can't edit signature, colors, or smiley faces

    Jeff, I finally found the link to activate the other options with color and smiley faces, etc. Rather challenging but figured it out Thanks,
  9. naplesroo

    Can't edit signature, colors, or smiley faces

    Jeff, I try to edit my signature and can't see anywhere to change it. I can retype but no font size, color, etc. Also, when I reply to messages I see no way to change color or add symbols. I saw on one thread to look at the top of the bar and click on the A or arrow next to it to change...
  10. naplesroo

    Beef rub

    Hey WaWaTusi, I am with you. The BGE can take any kind of weather and hold temp like a champ
  11. naplesroo

    Hello from Meemer

    Welcome Meemer.....Aye? I don't understand all this minus stuff but I am in south Florida. I know, don't rub it in....except on the ribs! Anyway, sounds like your on the right track and you will love the forum. Welcome aboard
  12. naplesroo

    Howdy

    Welcome Craig to SMF. You definately found the right place. Ditto's on taking the 5 day e-course. You can find the link on the home page. You will get plenty of help and insight. Won't be long till your an X spert!
  13. naplesroo

    new here!!

    Welcome 5150 and be sure and share some pics of your smokes. We all like to see that gooooood stuff
  14. naplesroo

    Smoked Pork Szechuan

    Sorry we shamed you into sharing....but not to sorry :!: Thanks, looks great
  15. naplesroo

    I will get it right someday

    Redneck, I used a recipe for the free rub and wasn't happy either :( I went ahead and sprang for the cost of Jeff's rub and am real happy with it. I figure it is a good investment because if you buy store bought rubs they are expensive and don't go very far. Once you have this recipe you are...
  16. naplesroo

    Smoked Pork Szechuan

    Ah so papa san, Confusius say man who not share recipe fall into disfavor :( sounds really good. Especially the the #9 heat
  17. naplesroo

    my superbowl sunday smoke

    Awesome Chris :!: Great job. You must of had a great day eating this and watching a great game :D
  18. naplesroo

    Hello Everyone

    Welcome Smoke Detector. I have only one thing to say to you....Roll Tide :!: Sounds like your going to be an expert soon. Share some pictures of your smokes. We like to see them :)
  19. naplesroo

    Webber Smokey Mountain grill or the Egg

    I have used the Egg for about 5 years now and love it. Hold temp like you can't believe. Very little fuel usage. I use only lump charcoal and wood chunks and chips to smoke. You smoke low and slow or grill steaks at 700 degrees! It is pricey but it will last a lifetime. The only drawback...
  20. naplesroo

    Heat up

    Hi Big Jimmy. You may want to check your therm. to make sure it is correct. Stick it in boiling water to check. Secondly, check out Jeff's other web site Smoking-Meat.com and check out the 3-2-1 method for spare ribs. I did try this method the other day and the meat was falling off the...
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