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  1. smokerlover

    First stuffed fattie

    You better make alot for the party, because 1 is never enough!!
  2. smokerlover

    Anyone Ever Smoked One of These?

    I hope Beer B-Q's buddy doesn't see him! That'll bee the next pic we see!
  3. smokerlover

    What's Your Favorite Stuffing?

    I just tried some the other day. Cream cheese inside then wrapped in Roast Beef AND Bacon. Let me tell ya, that was pretty darn good!!
  4. smokerlover

    How often do you add more chips/chunks?

    You know, I've always wondered about the wood time also. It seems like I have to change my chunks every 30 - 40 min. I like a heavy smoke flavor though. You can really 2 1/2 hrs and still get "productive" smoke out of the smoke box?
  5. smokerlover

    BBB - Big Bad Brisket

    What kind of rub is that? It looks like a good one
  6. smokerlover

    Pulled pork and Pickled peppers

    I'm curious if any of you guys tried this yet?
  7. smokerlover

    Pulled pork and Pickled peppers

    Here's what I have. Sorry for the delay. I posted at 3:30 this morning and wasn't thinking too clearly. 3 cups white vinegar 2 cups sugar 2 cups water Boil for 15 minutes I just use store bought sauerkraut. While the ingredients are heating is when I stuff my peppers. I must warn you - those...
  8. smokerlover

    Pulled pork and Pickled peppers

    Two of my favorite things. Only downfall is I'll have to wait a few weeks for the peppers!! These peppers are made with an Amish recipe. If you've never had them,try it. You'll love them.
  9. smokerlover

    Is jeffs rib rub really worth paying for?

    I bought both and I love them both!! My wife is not a big bar-b-que person but she absolutely loves the sauce. We went to a rib cook-off last month and tried ribs. I'm not bragging but mine tasted better than theirs, but it's in the sauce and rub. Of course all the help I've gotten here also...
  10. smokerlover

    Pork butt going...... q view

    I'm not a professional meat man but I would think it would be O.K. I've let them set for over 2 hrs before and still too hot to handle. Hopefully someone with more experience will give some advice also.
  11. smokerlover

    Newbie from NW PA

    Welcome Lou! It's nice to know I'm not the only one here from NW PA. I use my GOSM in my garage in the winter also. My only problem is the smoke comes in the house a little since my garage is attached to the house, but you'll be O.K. These guys here are great and a wealth of great info. This is...
  12. smokerlover

    Smoke on the Allegheny

    Here in Franklin, PA is a rib cook-off this weekend and I gotta tell ya I'm so stinking excited to try someone else's cooking!! I'm curious to see if the amateurs are better than the pro teams. If anyone is from around this area check it out! Theres also a website - www.smokeontheallegheny.com
  13. smokerlover

    kansas city

    Buy Jeff's sauce recipe. There should be a link somewhere at the top of the screen. I add ALOT more brown sugar than what it calls for. Get the rub recipe with it too. They're both good, that's all I use and I get great raves every time!
  14. smokerlover

    Good Rub!

    You're right, that is good rub!! If you haven't tried the sauce you're missing out. My wife likes the rub so much that when I grill pork chops she likes me to rub them down too.
  15. smokerlover

    Jack Daniels Whiskey barrel chips

    Sorry. GOSM Big Block. I use the factory smoke box but it doesn't turn the wood to ash, it burns it black and then smokes no more.
  16. smokerlover

    Jack Daniels Whiskey barrel chips

    I got the chips and have used them in the past but I don't notice the flavor of them. Am I using too much smoke? I know about the TBS but it seems anytime I try to keep the smoke thin it's not smokey enough. Actually my problem goes with all chips- apple, cherry, etc. So should I just make...
  17. smokerlover

    Any advice?

    Thanks all!! I think I might try it on a fatty sometime this weekend. Pics will follow of course.
  18. smokerlover

    Any advice?

    My wife got me a remote thermometer for my birthday. I believe it's a "smart bbq" made by jlr gear(?). Any suggestions,comments, warnings, etc? Any advice would be appreciated before I open it.
  19. smokerlover

    Since I'm laid-off!

    I got to give a plug to Jeff's recipes. I only use his rub and sauce. Well worth the money. I also LOVE the finishing sauce. He's the man!
  20. smokerlover

    Finally learned to post pics!!

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