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  1. mama's smoke

    How many years have you been smoking?

    So now we're at 339 years and 7 months.
  2. mama's smoke

    How many years have you been smoking?

    Every month counts. Let's bump this.
  3. mama's smoke

    Bulldog

    Hi from Austin, TX. You're gonna love this forum.
  4. mama's smoke

    Finished my first UDS from Austin TX

    Yep, just haven't posted them....yet. It was my first, and I used a pre-cooked spiral sliced. I make my own glaze with Captain Morgan's Spiced Rum and dark brown sugar. It was delicious and fed a large crowd. Only a little was left for next day sammies.
  5. mama's smoke

    Finished my first UDS from Austin TX

    Cool UDS, but it's not at all ugly. The pulled pork looks great. What part of Austin? We're in Great Hills, and I thought I smelled some good smoking this past weekend. Wait.....it might have been my ham.
  6. mama's smoke

    How many years have you been smoking?

    Not counting the indirect method I've used on my Weber gas grill, 2 months. That makes: 262 years and 3 months.
  7. mama's smoke

    Tried smoking my first 1/2 pork butt. 3 1/2 lbs

    Time sounds about right to me, as well. My biggest mistake when I first began smoking was checking too often, thus extending the time. You will find your thermometer invaluable. Is it the ET-73? That's a great little gadget.
  8. mama's smoke

    ET-73 Mod. finished...WORKS GREAT !!!

    Thanks for the link. I would have like to see how/where the wire is actually soldered, but I think I figure it out. Great mod.
  9. mama's smoke

    The Maverick ET-7 or ET-73

    Definitely go with the ET-73. It is far more accurate for grate/smoker temps. than most thermometers that are on smokers.
  10. mama's smoke

    Jeff's Pulled Pork Mistake

    That's pretty much how I did it last time. I think the only thing different this time will be using his rub recipe and serving the sauce on the side, with just a bit of the finishing sauce from SoFlaQuer added to the pulled pork. You're right; I definitely don't want it mushy.
  11. mama's smoke

    ¿Water pan type question?

    I usually use apple juice or an apple juice and Capt. Morgan's spiced rum mixture when I do pork. I also use the apple juice and rum as a spritz. I usually use beer (dark) and beef broth or beef broth and onions when I do beef.
  12. mama's smoke

    Jeff's Pulled Pork Mistake

    I'm smoking a pork butt this weekend, and I'm considering following "Jeff's Pulled Pork Mistake" method linked here: http://www.smoking-meat.com/nov-2005...d-recipes.html I was very pleased with my last one. But since I've now bought Jeff's rub and sauce recipes, I thought I'd give this...
  13. mama's smoke

    UGH~1 Year Anniversary

    I'm sending you strong thoughts to get you through the weekend. He obviously lives on through his son.
  14. mama's smoke

    contest entry was fun to make with Q

    Wow. You are fantastic!!!
  15. mama's smoke

    New from FLA

    Welcome from Austin, TX. Just a backyard cooker here, but love the smell of meat smoking and grillin'.
  16. mama's smoke

    Hey there from Cola, South Carolina

    Welcome from Austin, TX. So tell us about the book. Is it just about smoking, or is grilling included?
  17. mama's smoke

    Another new guy from the Buck-Eye state

    Welcome from Austin, TX. Don't forget to share your Qview.
  18. mama's smoke

    Butt and Shoulder From Start To Finish

    I'm doing a butt on Saturday. I hope it looks as good as yours.
  19. mama's smoke

    CornedBeef Dino Bones

    Bumped again. Can't wait for the finished product.
  20. mama's smoke

    newbie from michigan

    Welcome from Austin, TX. Don't forget the Qview. I smoke yardbirds for about 45 minutes to an hour, but I finish them on the grill. I do them "drunken chicken" style. I just get a better skin that way.
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