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They look very good but if you say a lot of smoke flavor & not much rub, I question if you may have had to much smoke. You need to keep the smoke thin & blue not belching smoke. I am not to familiar with propane smokers but soaking the wood isn't always a good idea. they tend to burn to slow...

Qview impossible wife lost the camera :(

OH  I am also going to be cooking a few fattys later and some of Dutches Wicked Baked Beans

I havent been on here in a long time. I'm out smokin for the first time in almost a year. HI I am John D from West Michigan near the Silver Lake Sand Dunes

They's so good that when I had a pot luck @ work they went nuts over them. The now want to buy them from me. At near $25 for a double batch I just can't keep giving them away...

Wow Charlie finally gave me the pics he took so here they are better late than never right? - - - - - - - - -

Last Sunday our church had a Mortgage burning/BBQ/pot luck. The challenge was that I was asked to do the BBQ. Last week I told people to bring whatever they wanted Any cut of meat & any vegies. What I got myself was a donation of 2- 10# butts & an 8# brisket & purchased 3# breakfast sausage...

Makes me wish that I had remembered my camera in a way. If I brought it Saturday it would have been ruined, I was soaked to the bone. love the q-view & there was so much more to see too

check out http://www.thinkdunes.com/ Things to do. Hotels, Motels, Resorts.

Friday there is a backyard comp. It is a tourist town you could always rent a Dune buggy or jeep & take a ride on the dunes, go to Craigs Cruisers of a go cart ride or play mini-golf. Team also will be arriving & cooking all night. A great time to come & meet members of the SMF or other KCBS &...

Do a well thought out business plan. If you get all the numbers together it may show you that it will not work. I was kicking the idea around myself a few years now. Suddenly I was terminated from my job & am now working on that business plan. Most restaurants do fail 60 to 90 percent within...

Not sure if it is a good thing or not Jeff entered me in the backyard comp with his recipe, his smoker, & his meat. I am working for him at his restaurant since loosing my job & am making 1/3 what I was so I was unable to come up with the $50 entry fee to enter my stuff this year. So what is...

I agree. I did 66# for my daughters grad party & found the time was a little shorter, like was said temp was easier to keep even & all went well, I pulled & vacpacked 'em (1 butt to a gallon bag) with a little finishing sauce & into the fridge for 2 nights. Warmed 'em in boiling water & served...

Cherry is about all I use. It is quite forgiving if you go to heavy on the smoke too. It is also known for producing a nice smoke ring.

I will look you up Good luck with the new team Do you know if the Smokin Scotsman will be there I haven't seen them on here. Probably cause I haven't been on much

http://www.thinkdunes.com/bbq-cook-off-73/ Jeff had the world record for a short time with the largest porkburger in the world. It was reveled to me last night at work that he is planning on retaking the record with a porkburger over 100#. So the KCBS comp isn't the only comp going on here...

I don't even know what hours I will be working those days. Jeff the owner of Sands Restaurant is one of the organizers of the Cook-off. I was terminated from my former job managing a propane supplier in the area & Jeff "made room" for me to work @ Sands & I have been putting in around 40 hrs a...

You may want to check with bbq bubba http://www.smokingmeatforums.com/for...ber.php?u=1854 Last I knew he mad BDS smokers

I start my fire using a chimney in the weber kettle & dump the lit coals in the sfb on the cg. I put a split & lump in the chimney & add more every hour or so to keep the temps where they need to be & the TBS going smooth

Depends on what is in the rub. If you use a lot of "high power" ingredients use less. I use a variation of Jeff's rib rub & coat the ribs until you cant see the meat & they turn out great every time.