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  1. got14u

    question on thermos for a newbie

    I'm not sure if there are any with "longer" wires then your standard maverick therm.
  2. got14u

    Fatty-Cake, Fatty-Cake, Smokin' MAN!!! Process & q-view

    waiting not so patiently
  3. got14u

    **Bread Mexican Fatties Experiment**w/q/view

    I used hickory for this smoke....give it a shot and don't forget the pics
  4. got14u

    Propane tank phenominon with a question..

    I would think the best one to answer that question might be "furluvofsmoke" if I remember right he spent a long time dealing with propane and natural gas...
  5. got14u

    cooking Ribs, have question

    Here is the link http://www.smokingmeatforums.com/for...ad.php?t=85015 and here is probably what you are looking for http://westernsmokers.com/index.php?...od&productId=2
  6. got14u

    cooking Ribs, have question

    Myt opinion is that a good thermometer that you can calibrate and know what your cooking chamber is will turn out to be one of your most important pieces of your smoker...I wouldn't settle for a wolly world therm for that...but if that's what you gotta make do with then do it. just look at...
  7. got14u

    Carne Asada Taco Casserole - QVIEW

    By the way that q/view looks GREAT !!!!!!
  8. got14u

    Carne Asada Taco Casserole - QVIEW

    if you go to oklahoma city much there is a carnceria (mexican meat market) over by I-35 and I-40...they have great marinade that you could probably buy by the bottle. I have used them for carne asada when I go to midwest city to see my dad. Their "ranchera" cut is our skirt steak cut and was...
  9. got14u

    Kielbasa Smoke

    We will fogive you this time, and this time only
  10. got14u

    **Happy Easter w/video**

    Happy Easter
  11. got14u

    Kielbasa Smoke

    I wouldn't split them till after...all the juices will leak out. I take my sausagees to about 150 or so...good luck
  12. got14u

    Mad Hunky Chuckie

    thanks everyone...I am going to try some ribs next with this rub. I'm sure it will blend well with pork as well.
  13. got14u

    my 1st attemp at belly bacon in new cold smoker

    Nothing like makin "the bacon" your self...you did a great job !!!!
  14. got14u

    Going to try my first ABT's

    I do and I think most will say they do...plus you need some grease to sweat some onions that you will mix into the cream cheese blend as well
  15. got14u

    cheesecake sopapia w/jalap glaze

    Thanks everyone and especially to doctor phreak for the recipe....these would be great to take to a pot-luck or something. You can make it the day before and have them really chilled for consumption..lol
  16. got14u

    Mad Hunky Chuckie

    thanks road king !!!! much appreciated it was the squarest chuckie I have ever seen mythmaster
  17. got14u

    Mad Hunky Chuckie

    Well I just got me some of the mad hunky rub and needed to give it a go...A freind of mine gave me this chuckie from his brothers ranch so it was the first in line....Rub with mustard and the hunky rub, took it to 150 and foiled with a little brown sugar and butter in it. Then I pulled it at...
    • got14u
    • Thread
    • Replies: 13
    • Forum: Beef
  18. got14u

    Question about the water pan for a vertical smoker...

    x2 if i want a beer or apple juice flavor I inject babby ! the main purpose for a water pan is for heat sync. you can use sand as well.
  19. got14u

    Boy, 11, shoots biggest hog in the backwoods

    That's a pretty old article. But I must agree that is one BIG piece of meat
  20. got14u

    I know I shouldn't but maybe I will...

    LOL...do it do it
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