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Thats ok! Heat kills all the jerms. mmmmmmmmmm

It is a stong fishy fish. Here is what I do. Cut the deep red meat off, that will take the real strong oily taste out. lay a fillet out on tin foil, squeeze some lemon over it, salt, peper, garlic to taste, a pat of butter on top and then cover in sliced onion. Wrap up in the foil, grill and...

Can anyone guide me on spices, times, temp for smokin yellowfin tuna. Got a couple of chickens going now and thought I'd throw a couple of small tuna steaks. Any help would be great. Thanks, Mike

As a newer smoker I would hate to give bad advice, butt!!! I always marinate for 24 hours and rub my butt just before putting it into the smoker. I coat the butt with a mustard to make the rub stick and you won't get a mustard taste.

I ordered mine and had the recepits within seconds via email and then download.

Thanks for the heads up Krusher. Put it on my favorites.

Welcome to the SMF. Happy to have you aboard. I'm no expert, being a newbie myself, but I'm sure we will become ones. This is the greatest site. Be sure to take advantage of the free e-course and all the features. Good smokin

I for one am really tired of this lady already. I am trying to do a job at Canaveral National Seashore and they have closed the park for 2 days already and won't reopen until the threat is completely gone. I have a piece of equipment rented at 700+ per week . The off time is wasted cause I...

It is a gas smoker so it doesn't have an actual firebox. It has a 4x4 heavy metal box that holds the wood.

It is a gas smoker so it doesn't have an actual firebox. It's a 4"X4" heavy metal box that holds the wood.

My wood chunks always seem to turn to charchol and stops smoking. Only the smaller pieces actually turn to ash. Is this normal? When I take the smoke box out it starts smoking again. It seems like I'm not getting enough air at the box. Does this make sense? Is ther any mods for a GOSM with...

Thanks Piney and Coyote. I went where you said and found the photo section. I think I can figure it out from there. I think I can, I think I can. Pre she ate the help.

I really don't want to seem like a dummy but I am what I am. Could anyone guide me to some instructions on how to add pictures to my posts? I understand that if there are no pics then I didn't do it. I did it and want to share it. Thanks in advance

how do you post pics with a thread? Don't mean to be stupid but!!!

It's just great that all one has to do is ask a question and all you great people jump right in there to help out. With all the advise I have received I am sure that my picnic will turn out good. In fact after looking at all the different forums I deceided to throw on a small brisket for the...

When smokin meats, what is the preference to use a pan under the meat, wrap it in foil with the top open , or just place the meat directly on the rack?

I've got the screen name Ima Tryin. This comes from a class I am presently taking at Seminole Community Colledge in Ovido Florida. The class is Celestial Navigation and for the most part involves spherical trigonomety. Since celestial navigation is about boats, one must keep a deck log while...

Could you explain to me what the order of thin blue smoke is and whats involved and required to becoming a knight. Thanks much, Mike

I am presently smokin a 16# picnic. I found out through this forum that you need to remove the skin and fat. Well I have almost 2# of skin that I would like to turn into cracklin. Should I just put it onto he smoker for a while or do it on the bbq? Any help would be great. Thanks, Mike

I cut off all the skin and fat from a 16# picnic, My neighbor and friend just loves the cracklin. Could I just do it in the smoker for a wile or would it be better to do it on the bbq? thanks Mike