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New Smoker from Wyoming
six hours is a bit long it seems. welcome. kick off yer shoes and stay a while. -
First butt is on
welcome... this is the place to be. good luck on your butt -
Just joined
kick off yer shoes and stay a while. lots of good stuff around here. -
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Speaking of this Fattie throwdown
he has a sarcastic enough sense of humor that I also think he would like it. it might even adopt that badge in his signature. that's funny stuff 1894- jbchoice1
- Post #36
- Forum: General Discussion
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What temp??
jump over to roll call and tell us a little about yourself... as far as cooking fatties... I just know when it's done. I think it's like 160-165. there is a times/temp table on the left of the screen under how-to articles -
Fattie Throwdown 7-18 Thru 7-20
I hear ya rattler, my wife and I both have that talent... if you want to call it that -
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Big Green Egg
congratulations, glad it has worked out for you. nice looking product- jbchoice1
- Post #17
- Forum: Charcoal Smokers
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new guy in Iowa,soon to be BBQ capitol ?
welcome... it's not the smoker, it's how you run it. some people have very nice smokers and can't use them for crap. others have great success with cardboard boxes. sit down and stay a while. -
New Member
welcome. sounds like you got your hands full. there is a wealth of info on here and you will surely find something that you like -
Just joined
welcome... if you can't out smoke your brother, at least you'll have some great food trying. family/friend throwdown challenges are the best -
Jack Shipley
welcome jack and susan. there is plenty of stuff on here. -
Ya'll Aint Gonna Believe This!!!!!!!!
I agree with the wise old sage, brisket is junk... sooooo everyone buy up all you can and send it to me to properly be disposed of. :)- jbchoice1
- Post #7
- Forum: General Discussion
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Cheese times
that's about what I do too, but I smoke for 2hrs with a stronger wood. but I have also hot smoked cheese. we'll get into that later. don't want to hyjack.- jbchoice1
- Post #3
- Forum: Smoked Cheese
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newbie preparing for second run.....question.....
aye aye capt. and I recognize that outfit. -
Steaming a Brisket - need your help.
welcome... first jump into roll call and introduce yourself... then we can talk about the brisket. some of the others will be along shortly. -
newbie preparing for second run.....question.....
check this out http://www.smokingmeatforums.com/for...ight=prime+rib
