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  1. prestonbill

    What the heck is a Fatty

    <I found that if you turn the fatty 90* from the one in the picture, the creases make a good mark for slicing. > Thanks for the tip, I'm smoking tomorrow and I'll give it a try. Bill
  2. prestonbill

    What the heck is a Fatty

    Wow that looks good. Is that tin foil under the fatty to catch the drippings?
  3. prestonbill

    What the heck is a Fatty

    salmonclubber Bacon wrapped sausage links sound way to good. I know they will be in the smoker tomorrow. Bill
  4. prestonbill

    What the heck is a Fatty

    >Fatty and biscuits. Mmmmmm< I thought is was something like that but I had to ask. Thanks
  5. prestonbill

    What the heck is a Fatty

    As stated in the subject What the heck is a Fatty?
  6. prestonbill

    pork and chicken

    I used water also so maybe I just cooked it to long. I did wait until the meat was up to temp so maybe I should have upped the temp some. There's always the next time. (:0)}}}} Bill
  7. prestonbill

    pork and chicken

    Morning, I'm using a Great Outdoors Grill Co. 34" Wide Body Smoky Mountain Gas Smoker. This was my second attempt at smoking so I'm way earlier in the learning curve. I think I'm going to buy a electronic thermometer, remote like was suggested in another topic. thanks for the tips. Bill
  8. prestonbill

    pork and chicken

    Smoked up some nice and thick pork steaks, chicken breasts and some brats. They turned out pretty good except the outer edge got a little tuff on the pork and chicken. Smoked everything around 4.5 hours. Temp was approx. 225 to 250 with it up to 300 for a short term. I did based the meat with a...
  9. prestonbill

    5-Day Smoking Basics eCourse

    Just got done with the ecourse and found it very helpful. From the buying of meat to the finished product. Thanks for doing this. Bill
  10. prestonbill

    New from the Great Northwet

    Mike, Yup I'm from Preston. Thanks for the welcome. It's nice to see other Northwesterners on here. Sounds like a good time having a smoke off sometime. Bill
  11. prestonbill

    New from the Great Northwet

    Thanks for the welcome. I'm glad I'm not the only one.
  12. prestonbill

    New from the Great Northwet

    Thanks for the welcome. I can see already that this is a great group.
  13. prestonbill

    New from the Great Northwet

    Thanks for the ideas guys. I'm sure the plan will come together and if it does I'll let everyone know. (:o)}}}
  14. prestonbill

    New from the Great Northwet

    Earl, Thanks for the welcome. You asked about the rub I used. I made it up myself and didn't write it down. I just read in the rub section that a person should write it down. Dah Next time I will write it down and if it isn't what I want I will post it. Thanks again Bill
  15. prestonbill

    New from the Great Northwet

    Hello Everyone, I'm new to the forum and smoking. I just bought a Great Outdoors Grill Co. 34" Wide Body Smoky Mountain Gas Smoker. The day I bought it I fired it up and let if burn for a couple of hours to get the new smell out and then put the ribs in. Smoked them for 4 hours and sat down and...
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