-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
An Easter thank you!
- moose00
- Album
- Comments: 0
-
An Easter thank you!
Happy Easter to all and a thank you to all the wonderful people who contribute to this forum! You guys rock! Today's meal was a smoked boneless 7lb prime rib with some smoked shrimp sided with some twice baked taters and a pasta salad. -
IMG_2809.JPG
- moose00
- Media item
- Comments: 0
- Album: An Easter thank you!
-
IMG_2808.JPG
- moose00
- Media item
- Comments: 0
- Album: An Easter thank you!
-
IMG_2807.JPG
- moose00
- Media item
- Comments: 0
- Album: An Easter thank you!
-
IMG_2805.JPG
- moose00
- Media item
- Comments: 0
- Album: An Easter thank you!
-
Old/Newb
Hello all, Manny from southern Colorado. Long time viewer non poster. Use a Rec Tec and have no complaints. Had to create an account just to thank Bear for his tutorials and QView. Here's a 17.5lb boneless prime rib. Smoked at 225 until it reached 138. Let ready and coasted to 141. -
IMG_2651.JPG
- moose00
- Media item
- Comments: 0
- Album: Old/Newb
-
IMG_2648.JPG
- moose00
- Media item
- Comments: 0
- Album: Old/Newb
-
IMG_2647.JPG
- moose00
- Media item
- Comments: 0
- Album: Old/Newb
-
IMG_2642.JPG
- moose00
- Media item
- Comments: 0
- Album: Old/Newb
-
IMG_2636.JPG
- moose00
- Media item
- Comments: 0
- Album: Old/Newb
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat.
© 2004-2026 SmokingMeatForums.com
