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  1. hhrabovsky21

    Mexican Night

    That looks good, and I just had breakfast..... sorry to ask but what is a ABT and how do you make them, sorry to go off topic.....
  2. hhrabovsky21

    Here it is the 20hr Smoke!!!!!

    Well the party was a hit, there was none left, and when people found out that this was my 3,4,5th bristket to ever smoke they were impressed, but from reading threads and everybodys knowlage, I was able to put this all together, thanks everybody, here is a list of everything I have ever smoked...
  3. hhrabovsky21

    Here it is the 20hr Smoke!!!!!

    18hrs: 181*
  4. hhrabovsky21

    Here it is the 20hr Smoke!!!!!

    Sorry guys a little ahead of myself, repositioned the thermomtors, and the temps went to 171 169 170, so we are finally rising
  5. hhrabovsky21

    Here it is the 20hr Smoke!!!!!

    16hrs: Can you spot all the smoke? Dont mide the 55 gallon drums, those are a future smoker!!! dont know where to start with them. Temps are 180 177 176:
  6. hhrabovsky21

    Here it is the 20hr Smoke!!!!!

    I think that is what they are doing right now, they havent moved is some time, just pulled the sausage, and holy moly these things are good, good smoke ring to them and they are wonderful, I guess I will have to post pics of them done.....
  7. hhrabovsky21

    Here it is the 20hr Smoke!!!!!

    14hrs, I decided to throw on some Hot Italian sausages, 2.69 for a package Johnsonville at wal-mart, better stock up on it all........ everything is holding at or between 167-170, not much longer I hope.
  8. hhrabovsky21

    Here it is the 20hr Smoke!!!!!

    Dinner is at 4 out in Raymore MO, big 4th party today, well if the rain lets up that is...... thank goodness for my Smoke Shack..... (Detached Garage) Last night around 3:30 Peculiar Police came by, said they could see smoke coming from my garage wanted to make sure everything was ok thought it...
  9. hhrabovsky21

    Here it is the 20hr Smoke!!!!!

    12hrs: Sorry I do not remember the temps, I should have been writing them down, but it has been a very long night so far, but as of now they range from 155 to 167....... and yes That fattie was good, I am getting ready to go to the store and get some more, that thing was AWESOME, as for the...
  10. hhrabovsky21

    Here it is the 20hr Smoke!!!!!

    10hrs
  11. hhrabovsky21

    Here it is the 20hr Smoke!!!!!

    8hrs:
  12. hhrabovsky21

    Here it is the 20hr Smoke!!!!!

    UPDATE: 6hrs Well I think I am going to try and get an hour or so of shut eye now..... wait does anybody have any sausage I can barrow, my first fattie is all gone
  13. hhrabovsky21

    Here it is the 20hr Smoke!!!!!

    UPDATE: 4hrs
  14. hhrabovsky21

    Here it is the 20hr Smoke!!!!!

    2hr update:
  15. hhrabovsky21

    Here it is the 20hr Smoke!!!!!

    I will keep ypu all posted through out the night, there is about 38lbs on there, I hope it will be done by 2-4 tomarrow BIG party to go to with this.... And I really dont have a smoke room, that is my detached garage that doubles as a smoke room, no wind, no rain, no snow, and a big heater in...
  16. hhrabovsky21

    Here it is the 20hr Smoke!!!!!

    Sorry my smoke room is dirty..........
  17. hhrabovsky21

    Here it is the 20hr Smoke!!!!!

    It Started at 6:30pm 6/29/07..........
  18. hhrabovsky21

    Please Help.......

    Thanks Everybody, I guess I should have said this, but I do have multiple thermos with the cords so we are good there and I will be sure to post pics, I just was not sure on how to smoke multiple peices of meat but after all the reading I have a better understanding, also what would be the best...
  19. hhrabovsky21

    Please Help.......

    Hello Everybody, I have a question for you all, this weekend I am going to smoke 3 bristkets the weights are: 13.91 11.71 12.51 I was wondering the best way to smoke these, I have smoked a bunch of singles before but not multiples so I am lost, do you still do it like normal 1.5 hrs per pound...
  20. hhrabovsky21

    Pork Loin Question

    Thanks Guys, I have well 4 Taylor digital thermos, I have one in the brisket now, its at 158 degrees now, but I was kinda wondering about time, because people will be arriving around 4 this afternoon, and wanted to get a round about time so I know when to put it in, this is only my 4th smoke of...
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