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  1. natdiamond

    Massive Barbecue

  2. natdiamond

    Saw this on the internet and thought of this forum. Quite clever.

  3. natdiamond

    Thank you all at SMF

    I have come here for so many good recipes in the past, and since Thanksgiving is right around the corner I was checking in once again. I would just like to say thank you to everybody for all of the fine flavors, tips and temperatures. Happy Smoking!
  4. natdiamond

    Rolled corn on the cob?

    I watched a partial episode of Best in Smoke on the food network. The one with Famous Dave. And it looked like after they grilled it, they rolled it in something? I Didn't catch what it was. It looked like some kind of cornmeal mix maybe? It sparked my interest. Anyone know of a recipe where you...
  5. natdiamond

    Here's how to make the degree symbol, like 350°

    In windows they are called "alt + codes". There's a whole bunch of them. For the degree sign " ° ", hold down the alt key, type 248 on the "NUMBER PAD" then release the alt key. alt + 248 = ° here are some others that may come in handy on this forum: alt + 171 = ½ alt + 172 = ¼ alt + 0190 = ¾
  6. natdiamond

    Steven Raichlen question, kind of.

    I get directtv, the only show I see around for smoking are the Steven Raichlen shows. But it seems he does 99% of his smoking on the Webber. He has electric and offset smokers in the background for props, but rarely if ever does he cook with them. I have both an offset and electric. Is the...
  7. natdiamond

    I bought the Harbor freight grinder

    I love it. It works great so far! It was $59.00, I had a 20% off coupon and a $40 gift card so with tax it was around five bucks! I've used it several times and though I'm a beginner at sausage making, I felt it was strong, sturdy, easy to clean and assemble/disassemble. My 2 cents.
  8. natdiamond

    Anybody filet their Boston butt?

    I love the boston butt on the smoker, also the whole shoulder. But when I buy a big piece and smoke it, the center never really gets that well smoked, even after hours. Does anyone ever thin out the cut for a more thorough smoke?
  9. natdiamond

    Split the turkey?

    I've always used my electric smoker for turkeys with the water pan, brined with 1 lb salt 1/2 bottle of italian dressing and 3 or 4 sliced lemons in a 5 gal bucket with enough water to cover. Then when I smoke it I wrap it in 2 layers of cheesecloth and baste it with a mix of honey beer and...
  10. natdiamond

    Ebay applewood

    I live in the North Georgia/Chattanooga area. I'm finding it hard to find applewood or cherry chunks to smoke with. I found a supplier on Ebay that will ship 10 lbs green or dried for 6.99 + 9.99 shipping. Just wanted to know if you guys thought it was a good deal or not. Perhaps you may know...
  11. natdiamond

    Texture for country ribs?

    I wanted to try some country ribs. I was curious because I know I should smoke them more like a butt than the 3-2-1 rib style. And I know some people like ribs that fall off the bone, and others like them more firm. But what about these? Are they picked up and eaten like ribs or are they more...
  12. natdiamond

    Good replacement elements?

    I've converted my GOSM charcoal smoker to electric, simply by adding a 1500 watt electric element from the brinkman cook n' cajun. I filled the charcoal box with gravel sized lava rocks and put the elemnt on top of them. It has worked well over the years, except that I go through 1-2 elements...
  13. natdiamond

    Where can I get heavy expanded steel?

    The stuff they sell at home depot and Lowes worked good for my charcoal box, but is too flimsy for a grill grate. Any Idea where I can get some in a heavier guage? I live in north east Georgia, right next to Chattanooga Tenn. I've noticed some of the pics people have some with a metal border on...
  14. natdiamond

    Question about the thin blue smoke

    I get the magical "Thin Blue Smoke", but only for a little while. I've always heard that when the wood stops smoking, it's glowing embers are still flavoring the food. I notice when I put a stick or two on, or even chunks, it smokes heavy for a few minutes, then "thin blue" for another 10-15...
  15. natdiamond

    The degree sign º

    Just for those interested, who don't already know. This º symbol on a PC is made by holding down the alt button and typing 167 on the numbers keypad then releasing alt. Also: alt+0188 = ¼ alt+0189 = ½ alt+0190 = ¾ I need to use them more myself! 1¾ cups looks better than 1 3/4 cups.
  16. natdiamond

    First try on the new smoker

    Well I've been an electric smoker for some time now, and as some of you know from my last post I just got what we believe is a silver smoker. However I've read that the smoke n' pit is a little larger, I think this may be a brinkman. Anyhoo... Man is it hard to keep the temp down! I have the...
  17. natdiamond

    Help Identify my new smoker please!

    I got this for $30. It's got some rust, but my power drill and some wire brush tips did a pretty good job on it so far. I think it's either a char-broil silver smoker or a brinkman smoke n' pit. The thing is, there are absolutely NO MARKINGS on it at all! I scowered the whole thing. One of the...
  18. natdiamond

    Charlie

    If smoked food causes cancer, I'm a gonner! North Georgia, electric water smoker guy. Great outdoors smokey mountain water smoker, converted to electric.
  19. natdiamond

    Replacement element?

    I have been smoking for quite some time now. I used to use the bomb style charcoal water smoker, then converted to the electric bomb water smoker. The a few years ago I got a deal on the Great Outdoors Smokey Mountain charcoal smoker. I Bought it because I liked the large side door. It's easy to...
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