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  1. smokerlover

    Since I'm laid-off!

    Just before I wrapped it up for the night. It's 2:20 A.M and my thermometer crapped out so I'm wrapping it up also. I'll post the finished product later in the morning.
  2. smokerlover

    Since I'm laid-off!

    Type of fatties are green onion, green pepper, mushroom, crisp bacon, mozz cheese. The other one is the same but added pepperoni.
  3. smokerlover

    Finally learned to post pics!!

    I got the pics backwards but I'll get it right the next time!! I did one with green onions, mushrooms, bacon, mozz cheese. The other one I just added pepperoni also.
  4. smokerlover

    Since I'm laid-off!

    This is my project for tonight:
  5. smokerlover

    9 Fatties walk into a bar..........

    Those fatties look AWESOME!!! One question: How many lbs of sausage do you use to make each of those bad boys?
  6. smokerlover

    Good mushroom side dish

    First off - I love mushrooms!! I like to eat them alone but they're good on foods also. Ingredients: Vidalia onion Fresh sliced mushrooms ( I usually get them at Wally World) Smoked Chipotles in Adobo sauce ( once again - Wally World) Take 1 cut Vidalia onion and sautee' with a little olive...
  7. smokerlover

    Damn You, TARGET!!!

    I didn't think anyone won those things! I guess I'll have to start doing it too!!
  8. smokerlover

    questions about TBS

    This site is the best!! Thank you everyone for the help. The charcoal idea is good too. I might try that next time.
  9. smokerlover

    questions about TBS

    It seem I go through a lot of wood. I have a GOSM (propane of course) and I use the smoke box that came w/it. It seems like I have to put chunks in about every 1-1 1/2 hours. They turn black like coal and seem to quit smoking. Should I get a different box, or is this normal? Even when I use...
  10. smokerlover

    Basic Pulled Pork Smoke

    That thing looks geat!! I've got a ham going now, wish it was a butt though!
  11. smokerlover

    Ham

    Thanks, You guys are great!! I really appreciate all the help and recipes given so freely!
  12. smokerlover

    Ham

    My wife bought a pre-cooked, hardwood smoked ham from the grocery store. I would like to smoke it for real and give it more flavor. My question is this: With my GOSM what temp should it be smoked at to pevent it from drying out, what internal temp (if even necessary since it's already cooked)...
  13. smokerlover

    New guy saying hi from Pa.

    Welcome Slim! Good to have another from NE PA!!
  14. smokerlover

    Saturday Night Leg Quarters! Qview!

    My first try turned out great! Thanks for the help.
  15. smokerlover

    Smoke Box

    How do you get it closer to the fire?
  16. smokerlover

    Smoke Box

    I've seen posted - ways for a smoke box other than the one that came with my GOSM. It doesn't seem to produce enough smoke. Any suggestions would be greatly appreciated
  17. smokerlover

    Saturday Night Leg Quarters! Qview!

    I'm planning on my first try with quarters on Friday. I was just going to brine them and not marinate. Is that O.K. too?
  18. smokerlover

    New Member from The Lonestar State

    Welcome!! Although you're new here it sounds like you have quite a bit of experience. I'm sure you'll teach me a thing or 2!!
  19. smokerlover

    PorkChops

    how to cure them? How long, in what, yadda yadda yadda.
  20. smokerlover

    PorkChops

    My wife bought some chops and asked me to smoke them. Can it be done and still be good? should I smoke them on low heat and then finish them on the grill or just put some chips in a smoke box and cook them completely on the grill.
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