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  1. porked

    Lang 36 Patio Original for sale! -SOLD

    I just got one of these in March. This thing cooks great! Great buy for somebody out there..
  2. porked

    Smoking salmon on GMG

    Very nice!
  3. porked

    First Tri Tip

    Tri-tip cooks really fast. I usually smoke it on the kettle for about an hour then sear over the coals. Also if you slice it against the grain it'll be even more tender.
  4. porked

    It's been a while...Thought I would see what's happening...

    You seem vaguely familiar.
  5. porked

    Smoking salmon on GMG

    THAT would be looking good.
  6. porked

    Corn Bread (Bear’s Favorite)

    Looks great Bear, I'll have to try it sometime. :)
  7. porked

    Burnt End Meat

    Pork belly burnt ends are the best.
  8. porked

    New to smoking

    I like my MES, but I'd rather smoke with charcoal and wood chunks. There's just something about playing with fire. If you got 500 to play with, get yourself a cheaper MES (30") and a Weber kettle, there you'll have the best of both worlds. You can almost do anything there is with just those 2 units.
  9. porked

    30" masterbuilt smoker help

    It's probably frozen...just stick a pan of hot water on the top rack and let it thaw.
  10. porked

    first time smoking anything going to start with chicken....

    You must be joking...
  11. porked

    My first (2) fatties! QView

    First time or not, excellent looking fatties man!
  12. porked

    Another problem with the maverick thermometer

    Depending upon where you place the probe in the smoker will give you different temps. Try putting it a couple of places and see what happens.
  13. porked

    Questions about my new Weber Smokey Mountain 22.5".

    Have to agree with Al and MossyMO, you'll be fine. I would attempt to get it back rounder and it shouldn't be that hard. Once you get this thing rolling and learn how to use it by experience you're gonna love it.
  14. porked

    An urgent plea for anyone in the Pittsburgh area

    Bummer man.
  15. porked

    Merry Christmas to our newest OTBS Members

    Can we have a list of OTBS members who had the honor taken from them and the reasons?
  16. porked

    cheese aging ?

    I cut mine into smaller pieces, let them sit out and soften a bit and then smoke. Vac-pack and into the fridge for at least 2 weeks, 3 is better.
  17. porked

    Meat Grinder?

    I bought a Chef's Choice on sale for $350.00. One and a half HP and the thing rocks.
  18. porked

    Having a tough time with my ribs

    Well, I'm no expert but 5 hours without foiling may be the problem. Pretty much everyone foils in the middle of the smoke and that seems to be the key to good ribs. 2-2-1, 3-2-1, or some variation, try it and see what happens.
  19. porked

    Need a good sauce for burnt ends

    Like you I am relatively new to making burnt ends. Last time I did them I hit 'em with a little rub, and then some Sweet Baby Ray's Honey BBQ sauce. Smoked those for another 90 minutes and pulled them. I was impressed. Good luck! Liked Rivet's remarks as well, we just keep getting better as we go.
  20. porked

    Okay, my first fattie!!

    Looks good! Nice comfort food for sure.
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