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  1. 1chaos52

    BBQ This weekend, need to figure out how to get everything done.

    So I am having my 5th annual spring BBQ and this year I am down to 3 smokers instead of 4. My old ECB that I have had for 20 years has retired underneath the deck as it has finally rusted itself apart. I used it to do little things like beans or ABT's or fatties these last few years, but I am...
  2. 1chaos52

    MES 40 bigger chip tray retrofit.

    Been away from these forums for far too long. Not sure why I have not been on as my passion for good BBQ still lives on, guess I just have not had the time. Anyway, on to the main topic here. I have an MES 40 that I have owned for about 2 years now. I love this thing for long smokes and use my...
  3. 1chaos52

    I just can't take it anymore.

    I live in New Hampshire and we have had a miserable winter so far. My smokers (GOSM and CGSP and a retired ECB) have been in the shed since November and I have been unable to smoke anything since. I have been to a few BBQ places, a coouple of them pretty good, but they are not satisfying the...
  4. 1chaos52

    Had a little accident with my GOSM

    In preparation for winter the other day, I was mowing my lawn for the last time. I had moved the propane tank for my GOS into storage and hung up the hose and regulator. Problem is, I must haveve hit it on my way by and the regulator and hose both got eaten by the mower. Now I need to replace...
  5. 1chaos52

    Fattie and some ABT's with Q-View

    OK, I finally managed to have my camera handy while doing some Q. I made a dinner fattie that I have made before and has been a big hit in the past. It is half ground beef and half ground pork instead of sausage, as the sausage I find can be a little rich if it is the main meal. I do like...
  6. 1chaos52

    Score from the New England BBQ Championships

    Made my annual trip to the NE BBQ Championships up at Harpoon Brewery this past weekend, and as we were preparing to head home, found some very interesting sauces and such that I decided to buy. All of these sauces came from a company from NJ called Ribber City. They were giving samples of the...
  7. 1chaos52

    My weekend fattie

    Sorry no Q-view, I am horrible at remembering to get out the camera when I should. My second attemt at a fattie was this weekend. My first was a few weeks back where I had done a standard pizza fattie that turned out really good, but was a little rich for some people and was more of an...
  8. 1chaos52

    Needle Valve for GOSM help.

    Finally have been able to break the smoker out of the shed. I have been working mad amounts of hours and travelling all over the place, so the smoker sat in my shed taunting me all winter and spring. I did my first smoke for the season for Mother's Day, 2 whole chickens, and it made me want to...
  9. 1chaos52

    Any good Q restaurants in the Des Moines area??

    I am going out on the road for work the week after next, and will be doing what I always do when I travel, looking for good places to eat. I will be staying for at least a week just outside of Des Moines, IA and ma wondering if anybody knows of some good Q places to hit up while I am there. Also...
  10. 1chaos52

    Brisket recommendations???

    I bought a brisket flat yesterday to make an attempt at my very first brisket smoke. I am doing this one as a tryout since I plan on making one for a party next weekend and want to make sure I am doing things right before I make one for a ton of people. Anyway, the brisket is marinating since...
  11. 1chaos52

    Naked Chicken

    Was having friends over the other night that I had not seen in a while and decided to cook a chicken for them. Due to some recent health concerns for my girl and myself, I decided to go the route that I have been doing successfully with drumsticks for several months now. This chicken was going...
  12. 1chaos52

    Rednecks go to the mall

    A redneck family from the hills was visiting the city and they were in a mall for the first time in their lives. The father and son were strolling around while the wife shopped. They were amazed by almost everything they saw, but especially by two shiny, silver walls that could move apart and...
  13. 1chaos52

    Any advice on salmon

    Have been away from the smoker for the last few weeks due to work travel and the like, but now I am home for a while and ready to go again. I managed to get myself some nice salmon fillets and was thinking they might taste good smoked. I have never tried to smoke salmon before (or any other...
  14. 1chaos52

    Not smoked, but darn tasty.

    Not sure how many of you tuned into the Food Network during grill week, but there were definitely some interesting episodes and of course come that made me woder if they knew what the heck they were doing based on things that I have learned here. One show that intrigued me a bit was the...
  15. 1chaos52

    Drumsticks

    I smoked a big batch of drumsticks this past weekend that came out really well, but I have a question and am wondering if anyone has tried something. Before I ask my question, I will tell the tale of the prep and smoking that I did for this batch. I had two packages of 20 drums each that I...
  16. 1chaos52

    A nice compliment

    Smoked some chicken drums this weekend, and because my girlfriend wanted to go relatively healthy, I decided to remove the skin. I am also a bit low on propane, so didn't know if I would be able to grill them after smoking to crisp the skin. I had two packs of 20 drums each, and needed some...
  17. 1chaos52

    Big smoke this weekend, one question though...

    I am smoking a variety of things for a good size party this coming weekend. We are doing a Memorial Day/Birthday celebration and I have decided to spread good cheer with some good Q. Some people will be bringing non-smoked items, but I will be doing all of the items on the menu below. Pulled...
  18. 1chaos52

    Hmm, where did I go wrong.

    Decided to try the smoked meatloaf recipe from this site this weekend, and it failed miserably. I did all the ingredients exactly as stated in the recipe and smoked it using hickory until the center was 160*. The outer edges were good and tasty, but after about 3/4 inch in it was still gooey...
  19. 1chaos52

    My new smoker has arrived.

    Well, I stayed home from work today because my new GOSM Big Block was due to arrive. The delivery guy showed up at 6:20 this morning which I was a little surprised by, especially since I had been given a time range of 10:00 AM to 2:00 PM. I have opened the box and inspected everything and it all...
  20. 1chaos52

    Something other than mustard

    Well, I asked this question in someone else's thread and did get one response, but I thought I would put out a general question in my own thread instead of hijacking someone elses. I have the unfortunate experience of being allergic tto mustard seeds, so using mustard, dry or wet, in cooking...
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