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  1. old fart

    First time hanging ribs.

    Not sure how I feel about this style of cooking.but they turned out pretty good. The boss was happy with dinner and that's all that counts.
  2. old fart

    I'm back

    It's been a long minute for me.my dad's passing back in July, and all the stuff that goes along with it. Selling the house and moving to a one bedroom apartment at the holidays was rough. On the good side,we are on tge ground floor so I can have my Weber,Bronco and blackstone for cooking. Can't...
  3. old fart

    Jalapeño and cheese stuffed, bacon wrapped chicken thighs

    They look good. What was the cook time at 300°?
  4. old fart

    One more "Mail Box Mod" for the AMNPS and the MES30 ...NEW PICTURES FOR ATTACHING ELBOW TO MAILBOX

    I have a Big Chief electric smoker.it was my very first.this gives me hope for a cold smoke idea.
  5. old fart

    first Brisket,to brine or not to brine

    My pictures are not up loading . trying to figure that out.
  6. old fart

    first Brisket,to brine or not to brine

    Been holding steady for almost 3hrs.good some the whole time.
  7. old fart

    first Brisket,to brine or not to brine

    And it begins,my first Brisket is in the smoker.
  8. old fart

    first Brisket,to brine or not to brine

    Thanks for the info . I'm looking at using our favorite rub and a mix of cherry and pecan wood.food port will be up tomorrow starting early. lol
  9. old fart

    first Brisket,to brine or not to brine

    Thank you for the link.i will go thru them when I get home from work in the am.have a great night.
  10. old fart

    first Brisket,to brine or not to brine

    The wife surprised me last night. She said she Baugh a full Brisket. I'm looking for a good brine, if I do brine it. How long do I need to brine it for? Thanks for the help. Dave
  11. old fart

    Smoked Chicken Wings

    Those wings look awesome
  12. old fart

    Insulating a Propane Smoker

    It's starting to get winter time here in philly. I'm going to have to look into this.
  13. old fart

    Smoked Bone-In / Bone-Out Short Ribs

    They look really good, I'm looking to smoke some real soon. Any tips?
  14. old fart

    Salomon filet

    The poppers turned out better than the batch from yesterday
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    20150726_152845.jpg

    • old fart
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    • Album: Salomon filet
  16. Salomon filet

    Salomon filet

    • old fart
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  17. old fart

    Salomon filet

    This is my second filet,I used the recipe from the news letter. Dried and ready for the rub,I used bone suck in sauce rub.it's a little on the sweet side One little mistake,I put the bacon wrapped poppers on top of my salmon
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    20150726_153229.jpg

    • old fart
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    • Album: Salomon filet
  19. IMG_20150726_101224.jpg

    IMG_20150726_101224.jpg

    • old fart
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    • Album: Salomon filet
  20. old fart

    Salmon Smoking Time - Jeff's Latest Recipe

    I did a slab a few weeks ago, I didn't brine it.just a little salt and pepper. Smoked it at 225 for 2hrs or so.turned out really good. I don't think I can get my temp down to what he smoked it at.I will try 200 and see how it goes. brining is done,time to dry.
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