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  1. emsee381

    New Smoker, need something new to smoke

    I am picking up my new smoker today, the MasterBuilt Extra Wide from Bass Pro Shop. I have been using a Char-Grill SFB for the last 5 years, and I think it performed it's last smoke over Thanksgiving. The metal has warped so bad in the firebox that the tray no longer closes properly it burns...
  2. emsee381

    Get good meat in Cincinnati

    I don't know how many people on here live in the Cincinnati area. But, if someone knows where I can get some good meat or a good butcher in city, please let me know. Preferably around the West Side. So far, the best I have found is at the local Sam's Club.
  3. emsee381

    Looking for something new

    I am trying to think of something new to smoke. I would like to cold smoke, but I am not set up for that. So far, I have smoked a lot of ribs, made my fair share of pulled pork, a decent amount of chicken, a few briskets, some smoked salmon, a few fatties, some stuffed peppers and a round of...
  4. emsee381

    Country Style ribs + extras with QVIEW

    I found some country style ribs on sale at the store the other day and it prompted me to fire up the smoker for the first time in a LONG time today. Rubbed down the ribs with my own rub and decided to make some Dino Eggs for the first too. My garden produced a ton of mini jalapeno peppers and...
  5. emsee381

    Char Griller SFB problems

    Hey everyone, Long time troller here, and I was hoping someone could help me with a small issue I am having with my Char Griller with SFB. My setup is pushing 5 years old, with no mods done. It has been incredibly faithful and I have never had a problem regulating or distributing heat till...
  6. emsee381

    Mother's Day Smoke

    The best part of Mother's Day is that my wife gives me permission to smoke. This year I am thinking about going all out. Going to try some pulled pork (I say try because I have yet to get one right, but they still come out good), a rack of ribs, and fatty with a bacon weave. I have never done...
  7. emsee381

    Smoke a Rare Beef Roast

    I have beef roast (Chuck roast) sitting in my freezer that I am thinking about smoking this weekend. Has anybody ever smoked a roast to midrare, about 150 degrees? I will be slicing it, but I don't know if it would be too tough or not. I was thinking wraping in foil around 100 degrees then...
  8. emsee381

    Greeting for Cincinnati

    Hey everyone. I have been reading this forum for just over a year now and have gotten some really good advice from the many threads. I thought it was time to sign up and try to share the wealth.
  9. emsee381

    What am I missing?

    I have been smoking periodically for about a year now, mostly doing chicken and jerky. I have attempted a pork shoulder twice now. They come out good, but I still can't seem to get them correct. I usually end up smoking them for about 12 - 13 hours and always have to finish them in the oven, so...
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