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  1. geob

    Brisket W/Qview

    First I want to thank everyone for all the post that have made me a lot better smoker. With that said. I wanted to start this out by making some lump to smoke my brisket. After that adventure. I cut the brisket in half as I wanted to smoke the big end this time. Wraped it up and into the...
    • geob
    • Thread
    • Replies: 7
    • Forum: Beef
  2. geob

    Oven Smoker???

    While doing some update to the kitchen I ended up with a new double built in oven and was wondering if anyone ever converted a elect. oven into a smoker. Instead of hooking this up to 220 volts I was think of just hooking it to 110 volts and using the same elements. What are your thought on...
  3. geob

    Working on this

    Looking for boston butt now and another one good stuff
  4. geob

    Green or Not?

    I notice some SMF premier members are green and some are not. I read the post where green was going away. Whats up? Green or not? geob
  5. geob

    Boston Butt

    Had to do a Butt since the Brisket and Italian sausage same out so good. Will smoke until Butt reaches "dead zone" then spray with applejack and wrap until 190 deg. Let cool, pull, and pig out. Will send q-view when finished. geob
    • geob
    • Thread
    • Replies: 14
    • Forum: Pork
  6. geob

    Making Lump Charcoal

    Instead of using the burn barrel for a heat sourse with a smaller barrer inside. Has anyone ever heard of using a propane burner for the heat sourse? That way you would only need one smaller barrel for the lump. geob
  7. geob

    KCBS in La.

    KCBS at Hammond, La. this Sat. 2/29. Hammond Blues Fest. One entry fee for all ya want to eat. Blues music from across the lake where it all started. See ya there geob
  8. geob

    Brisket

    Well I won't be up all night with this one. I cut it in half and have about 4lbs to smoke. I use Ma's Rub, Apple juice and Jack Daniel for the spray spray. Looks like you waxed it when you use the AppleJack. Is the finishing sause for pulled or also for sliced which I plan to do. Hope the...
    • geob
    • Thread
    • Replies: 5
    • Forum: Beef
  9. geob

    Ham & Fatty

    Had to Smoke Start of Ham and Fatty To the Finished Product
    • geob
    • Thread
    • Replies: 7
    • Forum: Pork
  10. geob

    Catfish

    Ya'll ever smoke CATFISH? Give it a try. Mouth watering Golden brown Lemon Pepper. Smoking
    • geob
    • Thread
    • Replies: 5
    • Forum: Fish
  11. geob

    Mes Fyi

    Noticed The Bass Pro Shop in Baton Rouge has the MES 40 Black for 149.88 after a 50.00 mail in rebate. Sale Dates March 17 to April 6 Might be a good time to upgrade. Yea I know Cabelas has one to. But if you look it's the MES 30. Smoking
  12. geob

    Baby Backs

    I use the 3-2-1 method with my own rub smoked in my MES 30. I like to use Apple wood chips along with Apple Cider for the liquid. Instead of mustard as a base, I use a 50/50 mixture of Apple juice and Jack Daniels the add my rub. Hope the q-view works. Fire up the grill cause Hunting ain't...
    • geob
    • Thread
    • Replies: 7
    • Forum: Pork
  13. geob

    Howdy from Mississippi

    Have been smoking for some time now and currently use a MES 30 which I enjoy. I enjoy Smoking and Hunting as retirement allows me the time required to do both. If you kill it, Smoke it.
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