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  1. hogfan40

    scored!!!

    Go Hogs!!!!!!!!!!!!!!!!!!! Like the avatar.
  2. hogfan40

    Porketta with Qview

    I can PM my addy to you, would be more than happy to help you eat it. Looks great...
  3. hogfan40

    Points For Acu-rite Digital Thermometers

    O how true that is....
  4. hogfan40

    Which Beef for my first smoke?

    I would try a brisket, or maybe even some whole chickens, kinda hard to mess up a chicken.
  5. hogfan40

    Points For Acu-rite Digital Thermometers

    Thanks for the info, i have been looking at these for some time, i think i'll give one a try.
  6. hogfan40

    Where do I get Turbinado Sugar

    I get mine from this store when i order my special, hard to find spices. Might give them a try, fast shipping. http://store.firehousepantrystore.co...-and-nuts.html
  7. hogfan40

    Bhut Jolokia pepper

    I put them in chili, jerky, and even have put them in my ground venison burger's. I am a big chili head. LOL
  8. hogfan40

    Venison Sausage Jerky?

    Check this link out, i made all 4lb from ground venison sausage. I used high mountain seasoning and some ghost chili powder, and they came out perfect. Ground venison sausage is all i use to make snack sticks, just gives it a better flavor i think...
  9. hogfan40

    Bhut Jolokia pepper

    Does anybody on here have a good source online for ordering live Bhut Jolokia pepper plants, i will need to plant around may 10-20. I am also looking for some Habanero red savina peppers also to plant. Thanks for the help.
  10. hogfan40

    First car.....

    That's cool, mine was 3 on the tree but when my dad bought it to drag race, he put the shifter into the floor, he always said he could shift faster with it on the floor. I think the gears in mine was 323 if i recall, man would it launch hard off the line in the qtr mile.
  11. hogfan40

    First car.....

    Not much to do with BBQ, but just like post's like this ever now and then. What was your first car when you turned 16 years old. Mine was a: 63 Plymouth Fury here, 2 door no post, with a 383 wedge, color was Fire engine red. Mopar power, no air condition either, i remeber going out on dates...
  12. hogfan40

    Where are you from Poll

    Fayetteville, Arkansas GO HOGS!!!!!!!!!!!!!!!!!!!!
  13. hogfan40

    Famous people you have meet.....

    Who are some of the Famous people you have meet? Maybe in a BBQ joint, just anywhere.....In person. Me, Larry the cable guy Bill clinton.... LOL
  14. hogfan40

    Spare tire!!

    I'll check into that, but it has a box made on the tongue of the trailer to hold wood. I guess i might need to post a pic. of what i have to work with. Thanks for the link.
  15. hogfan40

    Spare tire!!

    Ok this is for all the Lang owners out there, I have a Lang 60, and bought a spare tire for it, and was wondering if anyone has any ideas or where they maybe mounted it to there trailer, dont really want to just through it in back of truck. Want to look professional when I pull up to a smoke job.
  16. hogfan40

    Seasoning an used smoker?

    What he said, and took it one step more, I did my Lang the same way but then smoke cured it another 3 hrs as told to with the new Lang directions.
  17. hogfan40

    Beer Bathed Brisket Qview

    I like your Avatar, I needed a good laugh after today at work.
  18. hogfan40

    smoking squirrels and chipmunks

    I have never tried smoking squirrels. i have cooked them on the grill, but i would say wrap the little critters in bacon, and maybe just a simple rub that wont over power the squirrel meat, and would say maybe smoke to 160-170 degrees. As small as they are i would smoke them low and slow...
  19. hogfan40

    First run on my UDS

    yea im ready to check out and help with the big red smoker. lol
  20. hogfan40

    Venison snack sticks w/ QVIEW

    The only thing i would recomend is to filp the snack sticks halfway through the smoke, to allow the smoke to hit that side also. When i checked them half way through was that there was no smoke hitting that side, and it sure made the clean up alot easier after the smoke was done.
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