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  1. smokin for life

    Yesterday Smoke Withq-view

    Sorry I forgot the before pic's, I got started late. Ok here's some Dino ribs and a 4lb. chuck roast. A 7lb. brisket Sliced and ready to eat, YUMMY
  2. smokin for life

    Legs & Arms

    I'm not sure where to put this post, would I smoke these the same way as a chicken leg? They have been drying for 2 days now.
  3. smokin for life

    Bacon & Sausage

    Well times up.... I smoked the belly's at 180 untill the internal temps. reached 150. I throw in the sausage just to fill up the smoker a little. I'll be trying it tomorrow morning.[/IMG]
  4. smokin for life

    Yahoo I Found Pork Bellys!!!

    Well I fianally found a place that carries pork belly's. Someone here once told me to try an Asian market. Go figure why would my American stores just laugh when I ask for them, but my little Asian buddies have any part of the pig you want? SOOOooooo I still have a ton of BuckBoard Bacon cure...
  5. smokin for life

    Pulled Pork

    Well they fianally hit 200 degrees at about 10:30 pm, I foiled them and let them rest. Boy did they rest, I fell a sleep and didn't wake up untill 5am. But to be honest they pulled better then when I pull them really hot. So here they are, and once again I want to thank all my friends that show...
  6. smokin for life

    I'm Smokin!!!!

    Ok can't wait to taste these!!! Yummy!!!!!
  7. smokin for life

    Oopppsss I Did It Again !!!

    Well I was so excite about fianally getting a chance to smoke some thing, that I forgot to slather them with mustard. I forgot it once before and they turned out ok. Gota love Jeff's rub!!!. 3 racks trimmed spare ribs, 1 butt, 1 picnic, and of course Dutch's famous beans. Q-Views as soon as I...
  8. smokin for life

    Trimming Spare Ribs

    How many people trim their spare ribs, I usualy do but this time they're not for me and I was just wondering about how many people liked them trimmed or just throw them in the smoker the way they are. I mean I'll be rubbing them and all that, just wondering about trimming them.
  9. smokin for life

    Sun. Smoke Done

    Ok the week end is over, and Imust say that I have a really nice time.I just love my new BIG smoker. Now I'm worring if I'd be able to handle a wood burner. They sure hold a lot.... MMMMmmmmmm maybe for Christmas Santa will bring me one. Every time I do a smoke they seem to turn out better then...
  10. smokin for life

    Breaking In The New Gosm

    Ok I started the break in, today it's a 8lb chuck roast, a big ole pot of Dutch's wicked beans, and about 6lbs of sausage. It did really good. Looking forward till tomorrow, 6 racks of baby backs......No cutting them any more, just lay them in the smoker whole. I have a question.. has any one...
  11. smokin for life

    New Gosm

    Well I fianally talk the little woman into "letting me" get the wide body GOSM. It was one of those you can buy something also deals.Yepper I spent 100.00 on the smoker, she spent over 300.00 on God only know what. I had such great results with the chuck roast last weekend, that I'm breaking the...
  12. smokin for life

    Keeping Wood

    Would some one please tell me the right way to store wood chucks. I have around 20lbs. each of hickory & mesquite. I was wondering if I could keep it in a big cooler, or does it have to be left out in the air? Remember I live in the city and don't have a lot of room.
  13. smokin for life

    Finger Licking Good

    Well it's done, I don't know what happened to the ABT's. I turned my back for a sec. GONE!!! All in all I think it turned out ok. I want to thank the fourm, I can see the differance in my smokes each time.
  14. smokin for life

    Yummy!!!

    Well this is a good way to start he day. 5lb. Chuck roast, Bout 8lbs. Beef Ribs, Fatty & Sausage, ABT'S Of course. And the full smoker.More to come.
  15. smokin for life

    Sat. smoke

    All righty now, the check came in today. Paid off most of the bills and got me some meat. I found some of tem "Dino Bones" only 1.00lb. Top shelf 3 racks of Dino's ribs. Next shelf, about a 6lb chuck roast, next shelf, 2 fatty's and some sausage. I'll have to find a spot and squeeze in a few...
  16. smokin for life

    So Many Thanks!!!

    I don't know how to say how much you guys & gals mean to me right now. To be able to have the OTBS attached to my name, is an honor beyond words. I've learned so much from ya'll I can't even begin to tell you. I hope that I've been able to help people also. I can remember the first time that I...
  17. smokin for life

    Canning Help

    After seeing the post on canning. I think I'm going to give it a try.I have already did the hot water bath style, now I want to try the pressure canning. My question is, Does any one know if the newier Presto Pressure canners are as good as the All American ones. They seem to be a lot cheaper...
  18. smokin for life

    Sliceing A Picnic

    Can anyone tell me if you can use a pork shoulder for sliceing? I have a 10 lb. shoulder and I really don't want to pull it this time. I can't ever find a butt so I have to use what I can find.
  19. smokin for life

    Fish Is Finished

    Ok here they are, isn't it funny when ever you smoke something when you're done the count is different, there were 4 fillets when I started, but when I made it up to the kitchen I only had 1 whole one & 2 chunks. Thanks for the help Smoked.
  20. smokin for life

    Smoked Blue Fish

    Ok I'm trying fish for the first time today. I'm brining them in water, soy sauce, brown sugar, regular sugar, garlic, onion, and a little pepper. The fillets are around 1 1/2 lbs.each so I'llleave them in the brine for around 2 hours. My question is, after they come out of the brine do I put...
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