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  1. doughboysfast

    my smoker

    I have made a few post on here and have shown a few things that I have cooked and everyone usually ask what my smoker looks like, so here it is!!!!  its not much to look at but it cooks really well and I am pretty proud of that since this is the first smoker I have ever laid out and built on my...
  2. doughboysfast

    First chicken on my new smoker

    I just built a new smoker about 4-5 weeks ago and I love it. it maintains temp very well and the smoke rolls real nice..   I have been doing a lot of pork with amazing results with the exception of one cook which was a seasoning flaw not a cooking flaw. so when my wife and I got nominated to...
  3. doughboysfast

    post being held for moderator approval

    can someone please fill me in on how long this will last??  I post I reply to it tells me its being held for a moderator to review it because I am new!!!  does anyone know how long this last??  I must admit its kind of annoying but its not my site so I will play by the rules!! 
  4. doughboysfast

    using Parkay

    is there any chance that parkay could make your pork taste salty??  today I cooked tenderloins with my typical rub which has quite a bit of sugar in it and it tasted very salty and the only thing I did different between my ribs last weekend and my tenderloin this weekend is I used parkay!!!  why...
  5. doughboysfast

    New smoker in Bradenton Fl.

    Hello my name is David and I am new to the site but have been around smokers my whole life! my dad has had me around pits cooking whole hogs for as long as I can remember but now that I am getting a little older and have more of a family life I am taking up smoking at home on my own instead of...
  6. doughboysfast

    New charcoal smoker

    Good evening all, I am new to the site and I have question so I hope I don't drive everyone nuts but I will pay it forward once I learn!!  with this said my most pressing question is regarding grates..  I have had smokers in the past but they all had steel grates to cook on and now the only...
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