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  1. dragonmaster194

    Apple or Cherry smoke for pastrami?

    I have been reading, and have my first bacon curing now.  After I see how that turns out on to cured brisket.  Thanks again.  Steve
  2. dragonmaster194

    Burnt Ends Salad w/ Q-View

    That looks like my kind of salad.  Now there is something else to try.  Thanks for sharing.  Steve
  3. dragonmaster194

    Apple or Cherry smoke for pastrami?

    Glad it turned out for you, it really looks good.  Gotta try some.  Steve
  4. dragonmaster194

    Spare Ribs - Dark

    Bryan, I have noticed that on my smoker with ofset fire box that if I put my meat really close to the firebox they get much darker.  I now put meat about 8-10 inches away.  Not sure if this is too much heat, smoke or too heavy a rub.  Hope this helps.  I'm sure others will jump in with...
  5. dragonmaster194

    Baby Backs, Loin and Kielbasa "Way too many Pics" (Loin Update)

    Sqwib, Thanks for the informative Q-view.  I need a slicer!  That loin looks so good.  That is my next thing to do.  The ribs looked good too.  Again, thanks for sharing.  Steve
  6. dragonmaster194

    Coffee Roasters

    Scar, I have been thinking about roasting my own for a while.  Williams Brewing sells roasters and green beans and I have been looking there.  Soon another hobby for this old retired guy.  Thanks for opening this area up.  Steve
  7. dragonmaster194

    transport a burning smoker?

    Sqwib's idea is right on.  I think that is a winner there.  Steve
  8. dragonmaster194

    FPNMF is awesome.....

    Ok guys, Cigars:  Arganese, and Gurkha are my favs right now.  I like Kona cofee, and have been thinking about roasting my own for a couple years now.  Do you like that I-roaster?  That is the one I have been looking at.  Yes, additions to the forum would be good, Smoked meat, a good cigar, and...
  9. dragonmaster194

    So long Brinkman, I finally got my WSM!!!!! :)

    Wow, that is a jumbo brisket.  Looks good, that was a great success.  Seattle huh?  Later this month we are going to visit my son in Tacoma, I may follow my nose to your backyard for some great Q.  I can sniff out Q like a blood hound.  Keep on keeping on.  Steve
  10. dragonmaster194

    New to Cold Smoking

    Good for you Kitty.  I do the same, check out all angles and than strike..I am enjoying some cheese right now that was smoked with the AMNS and Pitmasters Choice dust last week.  It turned out great.  Good luck with your smokes.  Steve  PS if you have any questions, PM me.
  11. dragonmaster194

    FPNMF is awesome.....

    Good trade.  I just found out about that salt, I need to get some.  Steve
  12. dragonmaster194

    First comp in the books w/ Qview

    Congrats on your first comp.. All looks good.  Keep on keeping on.  Steve
  13. dragonmaster194

    SS Load At KOA

    Looks yummie, gotta try that.  How long to cure, smoke, rest?  Thanks for sharing.  Steve
  14. dragonmaster194

    My first fatties

    Looking good, and I'll bet the venison would be beyond good.  Steve
  15. dragonmaster194

    New to Cold Smoking

    Yes, Kitty, you can use Todds smok generators in any smoker.  For cold smoking do not light off your smoker.  You may have to put some ice in to keep the temp down.  For more smoke while hot smoking, light off your smoker, Todds smoke generator and the smoke will roll.  They are fantastic. ...
  16. dragonmaster194

    Hittin' the road again (finally)

    That PMC is good smelling isn't it.  But, don't give Todd any ideas.  Market it yourself and make a killing.  I used that on my first batch of cheese, and tried a piece last night.  It was yummy with only 1 week of mellowing.  Is that a word?  Steve
  17. dragonmaster194

    Smoking via Non-Modified Brinkman Gourmet?

    I switched to lump in my Brinkman Pitmaster Deluxe with side burner, and have no problem doing a butt or brisket.  I also use the Minion Method and I use wood chunks instead of chips.  I get 10-14 hour smokes this way.  Hope this helps.  Steve
  18. dragonmaster194

    How long to Smoke a Shoulder

    Successful smoke, looks good enough to eat!  Glad it turned out for you.  Steve
  19. dragonmaster194

    Butt & Brisket Questions... Q-VIEW Now

    The thing that matters, as others have said, is the end result.  Your end result looks great.  Keep on keeping on.  Steve
  20. dragonmaster194

    Smoked Pork leg from Aus

    Looks good, I think the front leg(picnic)is a bit tougher too.  Fresh ham smoked sounds yummie.  Thanks for sharing.  Steve
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