Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. dalmorloson

    Half-cooked bacon.

    I love making ABTs. What I don't love is smoking them so long to get the bacon to desired doneness, that the peppers (especially the bottoms that stick through my pepper rack) get way overdone. I was wondering if anyone has partially cooked bacon 1st before assembling the ABTs? That way the...
  2. dalmorloson

    Can anyone identify this?

    Looks like a habanero to me. I also dry them in foil (outside) and crush them. I put them in a wimpy red pepper bottle and use them on just about everything.
  3. dalmorloson

    New with ??

    Welcome. This is definately the place to get those answers and many more. Check out the pork section of forums, there are a couple "stickys" ther that answer those exact questions. Again, welcome
  4. dalmorloson

    No butts about it

    Didn't want to do an all nighter as I will be at the party till late tmrw. When you say chuck roasts, are you talking beef? I'm open to a 6 or 7 hr smoke as opposed to the 15 it usually takes me to do butts
  5. dalmorloson

    No butts about it

    I got a request for pulled pork for a party tomorrow. Here's the rub (couldn't resist), I don't have time to do a butt or two. Is there another cut of meat that is smaller and cooks in a shorter amount of time?
  6. dalmorloson

    What's on Q for today?

    Tried to answer this once and it didn't work. Hope I dont have two replies at once.  It is a stainless vertical smoker from Cabela's. Its a propane job but I use a bigger wood box (cast iron pan) and I use lump charcoal and chunk wood in it. Then I use the propane to tweak the temps when needed...
  7. BILD5939 (Medium).JPG

    BILD5939 (Medium).JPG

    • dalmorloson
    • Media item
    • Comments: 0
    • Album: Default
  8. BILD5939 (Medium).JPG

    BILD5939 (Medium).JPG

    • dalmorloson
    • Media item
    • Comments: 0
    • Album: Default
  9. dalmorloson

    Whole Beef Tenderloin

    I can see the whole thing and believe me it looks awesome. Mouthwatering in fact. Nice job! I'm doing a little smoking myself today. Ribs, ABTs and a fattie. Qview in the general catagory under "whats on Q today"
  10. dalmorloson

    What's on Q for today?

    Ribs first then the other Q with ribs in "foil stage".
  11. BILD5942 (Medium).JPG

    BILD5942 (Medium).JPG

    • dalmorloson
    • Media item
    • Comments: 0
    • Album: Default
  12. BILD5941 (Medium).JPG

    BILD5941 (Medium).JPG

    • dalmorloson
    • Media item
    • Comments: 0
    • Album: Default
  13. dalmorloson

    What's on Q for today?

    The wife, kids and I have been craving ribs lately so I got a few racks and fired up the smoker. I can't fire it up for just ribs though so I made a couple dozen ABTs and a pizza fattie (with ground beef this time). Qview to follow.
  14. dalmorloson

    Hello! SMF!

    Welcome! Since you have already been surfing the site I guess you realize the wealth of information available to you. What you may not know yet is how friendly and willing to help these people are.I have learned so much from the people here. Again, welcome and good luck with your 1st smoke.
  15. BILD5461.JPG

    BILD5461.JPG

    • dalmorloson
    • Media item
    • Comments: 0
    • Album: Default
  16. dalmorloson

    I would love to participate in an exchange!

    I would gladly trade a bottle of my homemade raspberry wine for some cheese and pecans. This wine was made in the fall of 2008 and is not yet bottled. I bottle it from the carboy as needed. As of now it is dry but can be sweetened here or to taste when you get it. if you want to trade reply here...
  17. dalmorloson

    Newbie from NW PA

    Welcome Lou, This site has a wealth of info and plenty of people willing to help. As far as the sealed unit you're getting, what exactly does that mean? Surely the smoke has to go somewhere (doesn't it?).
  18. dalmorloson

    To cut or not to cut

    I was going to go with the concensus and leave them whole, but my vertical smoker would not allow it (size matters). I compromised and cut them in half with plans to cut each of those in half when done. That will leave 1/4 rack portion sizes. I also made ABTs and 2 fatties. One is Italian...
  19. dalmorloson

    To cut or not to cut

    I have some people coming over for a card party tonight and am planning ribs, ABTs, and Fatties. Do you think it will make a difference if I cut the ribs (babybacks) to portion size before I smoke or is that something that should be done post-smoke? Thanks in advance.
  20. dalmorloson

    Propane and lump

    I have a vertical propane smoker from Cabelas. For the last year or so I have had trouble getting it up to temp (230). I have tried everything from cleaning burner, using full tank, sand in the pan, etc. and still have trouble. Recently I bought a cast iron skillet and used lump charcoal in it...
Top Bottom
Back
Clicky