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  1. sharonazamboni

    Celebration of life

    So sorry for your loss. I love your BBQ wake idea. Those pork shots sound good, give them a try.  Best wishes for great weather, cold beer, smoky Q, and shared memories. 
  2. sharonazamboni

    newbie

    Hi philc!     I have a propane smoker, and I like how easy it is to start and maintain temperature. A bag of wood chunks or chips is easy to store, and I often swap my propane tank from my grill to smoker if needed. Whatever you choose, Happy Smoking!  Everyone here is great and has lots of...
  3. sharonazamboni

    My Smoker's Back in Action!

    Yeah, I"ll eventually get the replacement probe. I've got 4 pastramis going, still rooting around the freezer for anything else to throw in there!
  4. sharonazamboni

    Hey all I'm still alive !

    Nice! Keep the shiny side up!
  5. sharonazamboni

    My Smoker's Back in Action!

    Well, it's a breezy spring day, I'm off work, and smoking some meat. There have been a few problems- Wrecked the meat probe of my thermo (and two others) using it for brewing beer. That's OK, the smoker probe still works and I have a new instant digital for the meat. Blew the spider webs out of...
  6. sharonazamboni

    Help for a Complete Noob Please

    My advice is to pick one meat that you'd love to smoke, then do a forum search. There are lots of rub recipes and photos that people post as they're doing a smoke, and most everyone will give temps and times. That way you're not overwhelmed by all the great information found here. Focus on what...
  7. sharonazamboni

    these chicken wings are awesome!!

    Wow!  Great idea for the cheese and bacon! 
  8. sharonazamboni

    Bacon weave question

    That sure is a beautiful wrap!
  9. sharonazamboni

    Anyone not foil pork butts?

    I haven't foiled my butts yet. One 12-pounder took about 22 hours at 230*. I will be foiling this weekend, though. I'm happy to hear that it will cut down the time a bit!
  10. sharonazamboni

    I need a good pickled egg recipe

    I like mine just pickly with no heat or sweet, but you can add hot stuff to this: 1 1/2 cups water                                                                                                                  2 cups white vinegar                                                             ...
  11. sharonazamboni

    Bad Wood?

    Thanks, I'll check it out. I did pull the chunks out, and they were pretty stinky as they smoked on the ground. I won't be using that wood any more.
  12. sharonazamboni

    Bad Wood?

    The last few times I've used my smoker, I've had an awful lot of trouble with the smoke being too much and nasty, using either chips or chunks. I noticed today that the "bad" smoke has been from the same brand of store-bought wood.  What could be the problem? Is it too dry? Or just a bad brand...
  13. sharonazamboni

    A hearty "Hi!" to all smokers and/or their owners

    Hi Barbara!       Welcome! Everyone here is very helpful, they will answer any questions and have great advice. I am also going to order an AmazeN smoker very soon, and I can't wait to try it!      
  14. sharonazamboni

    Hands down best Chicken I ever made with qview--and some ribs to boot.

    Looks good!
  15. sharonazamboni

    RATTLESNAKE (smoked)

    Oh, boy. How did I miss this thread?  I've got a house in Phoenix, and when we move there(hopefully next year), I'm gonna pay big money for a snake -killed and cleaned!-  then smoke that rattler and feed it to my husband on the sly. The big guy will totally wig out. That's what I'm lookin...
  16. sharonazamboni

    Wow

    Prayers for richoso1's recovery. 
  17. sharonazamboni

    The one thing ya don't do....

    I haven't poked my eyes after doing peppers, yet, But...  I was truly freaked when, wearing gloves and cleaning some, juice squirted directly into my eye. I had read extensively on this forum (hence, the gloves), and was expecting agony.  A few blinks. No rubbing! A little burn...But.. It...
  18. sharonazamboni

    Smoking unique cutsof beef...

    I have quite a few shank cuts in my freezer, I was planning to smoke them sometime. Maybe this weekend... Too bad I don't like the marrow, I know many people love it. Crisping it in a pan does sound good, though!
  19. sharonazamboni

    First time Smoker in Alberta, Canada

    Thanks for the great story! Have a safe trip and feed your dad the best ribs he's ever eaten!
  20. sharonazamboni

    Looking for a smoker!

    Another member says Bass Pro has them in stock now and just ordered one. If you order online, do a search for coupon codes, there are some for $20 off. 
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