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  1. thadius65

    Dutch's "Wicked Baked Beans"

    Technology is cool... Outside, 60F... drinking a cold Iron City Light, smoking some Dutch's Beans over Apple and Maple (with a nice TBS) and surfing the net. Doesn't get much better than that, now does it. Mmmmm does it smell good. And the tastes on the spoon after stiring every 30...
  2. thadius65

    Diamond State BBQ Championship

    "Well, barbeque my hamhocks!" LOL -- Foghorn Rules! So, I have a year to practice before Dover 2008! That may not be enough time! Maybe we should have PA representation -- PA Pork Pullers or something... Ted
  3. thadius65

    GOSM Wood Question (amount)

    Ron (aka Fellow PA'er), Here is a picture of my GOSM with coffee can. The only "mod" done was to slightly lift the left and right brackets holding the water pan upwards. This provided the small amount of extra clearance needed. Hope that helps. SMOKE ON! Ted
  4. thadius65

    GOSM Wood Question (amount)

    Ok, so I am going to start working from cheese to sides and meats. I am using a coffee can with holes drilled on the one side. If I am going to smoke something for say 3 hours, how much wood do you put into the coffee can. I use mostly chunks, not chips. Is it better to use less and refill...
  5. thadius65

    Smokin in PA

    A thing that is hard to get over is the fact I am actually buying wood on EBAY?? Who would of thunk it? Black Cherry is non-existent around my area. Kane PA is supposed to be one of the best areas for it and I just got 8lbs and will be ordering 60lb more. Wow does it smell and taste great! Ted
  6. thadius65

    Dutch's "Wicked Baked Beans"

    I actually just meant for the Beans though... Though hickory is probably a fav for them as well.
  7. thadius65

    Dutch's "Wicked Baked Beans"

    I am getting hungry.... Is the wood type just a preference, or what is recommended for this masterpiece?? Ted
  8. thadius65

    Dutch's "Wicked Baked Beans"

    Dutch, Sorry if this has been asked... I didn't see: I am going to make your Wicked Beans for a camp/card party this weekend. When they are in the smoker, do you need to stir often to get the smoke throughout the beans? Also, I read that a day or so sit is best. So make Thursday night for...
  9. thadius65

    Another PA boy signing on

    Hey Flyboys! Welcome from the home of little league baseball, Piper airplanes and the mighty Susquehanna river! Booya Smoke 'em if ya got 'em... (ribs that is). Ted
  10. thadius65

    Smokin in PA

    Finally getting cold and just got my first smoker last week. Proud owner of a GOSM 3405BGW. A Wal-mart steal at $50!! Looking forward to many great tasting treats once I learn through reading this great forum and trial and error cooking. Gonna try some Wicked Baked Beans for a little camp...
  11. thadius65

    GOSM low heat question

    Sorry if this has been discussed, but I did not see it: I have a GOSM 3405bgw. I wanted to try smoking cheese. Read and talked to people you needed a low temp. I tried something last night that may just work when it gets a bit colder. Start GOSM as normal. Then, slowly turn burner control...
  12. thadius65

    jeff's rub and sauce recipes

    Thanks for all the input! Ted
  13. thadius65

    jeff's rub and sauce recipes

    I love dry rubs on my ribs and chicken. It is tough for me to find one that I like as I do not like "salty" and many rubs seem to be (at least purchased ones). I only use JK's dry rub (from Outerbanks) currently. I would like to buy and try this infamous rub... my question is -- is it salty...
  14. thadius65

    Beer Brined Ribs

    For all you Texans out there..... This PA boy uses Shiner Bock for all my beer needs (ribs, chicken) on and around the grill/smoker!! Sure wish it wasn't so hard to get in the middle of nowhere PA. Ted
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