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  1. smokeluvin

    pork rinds

    I agree with you I would love to know all the details from what you use fat etc to all the details step by step I love pork cracklings with my beer would greatly appreciate if you can do that favor step by step details. I also have a deep fryer a plus for me I can make my own instead of store...
  2. smokeluvin

    New to cooking pork butts, looking for rub for this?

    I usually you a Memphis style rib rub on my butts. Basically brown sugar,garlic,pepper,paprika dry mustard,onion powder. Optional inject with Cajun butter.
  3. smokeluvin

    This 50 lb pointer is dedicated Scarbelly

    When you find out how to attach pictures for your q view on your iPad please let me know I'm also on a iPad. Would appreciate it I'm smoking some ribs and abt's tomorrow and I want to show some q view.
  4. smokeluvin

    Cookinwithsmoke

    Hey Greg go with wood chunks instead of chips and you won't have to use as much.
  5. smokeluvin

    novice

    Welcome to the SMF forum. You will find everything you need to know about smoking and great recipes here.
  6. smokeluvin

    Lang 60 vs. Meadow Creek TS120

    A meadow creek smoker is a top of the line smoker made with heavy steel you will definitely get a great smoker from these guys out of Pennsylvania. Check reviews on them they are great and known for a great smoker from the steel on down if your getting a good deal on one of these bad boys get...
  7. smokeluvin

    A Great Man Has Passed Away

    Wow I'm shocked to hear this sad news. I never had the pleasure to meet scarbelly (Gary). But he was the first person to greet me o. This forum and invite me to the so cal forum. I can tell he was a good man. I read lots of his post on here and his newer post with the kids at his house...
  8. smokeluvin

    New guy on the forums

    Welcome to the SMF forum. If you want those tender ribs the 3-2-1 method will solve that issue.
  9. smokeluvin

    Weekend pics.

    Nice pics looks like you guys had a blast outdoors.
  10. smokeluvin

    Guess it's about time.

    Welcome to the group.
  11. smokeluvin

    Any info for a newbie would be greatly appreciated...

    Hey fellow smoker I would lean on your digital thermometer they are more accurate than your normal thermometer that you buy and install on your smoker. Those thermometers are almost always off mind for instance always read 25-30 degrees hotter than my digital thermometer. I have a maverick 732...
  12. smokeluvin

    Greenhorn to smoking......lolol any help welcome!

    :welcome1: to this wonderful sight where if you have a question or need to know how to do anything pertaining to smoking barbecuing you will fnd it here. The guys on this sight are amazing with knowledge so in depth it will blow you away.
  13. smokeluvin

    Need to make mods on a new offset smoker (bbqgalore)

    Raymo what kind of smoker are you using now a days.
  14. smokeluvin

    Need to make mods on a new offset smoker (bbqgalore)

    Thanks for the reply and info really appreciate it. I've been doing some research and am thinking about getting some high heat silicone,baffle to bring the smoke down, some duct of sort to extend the smoke stack to grill level, and tuning or convection plate. Let you know how it works out when...
  15. smokeluvin

    Hello from the deserts of Southern California

    :welcome1: to the SMS sight. Good to see so cal smokers.
  16. smokeluvin

    Need to make mods on a new offset smoker (bbqgalore)

    That's nice I'm not a welder myself though.
  17. smokeluvin

    Need to make mods on a new offset smoker (bbqgalore)

    I just bought a brand new offset smoker from bbqgalore for $250. And I'm already regretting it I need to make mods for it smoke leaks,baffle for airflow to flow down and and add duct for smoke stack to come to the grill level etc. wish I would of went with a verticle smoker. My question is...
  18. smokeluvin

    Give it a rest already!

    Thanks for the visual you definitely can see a difference.
  19. smokeluvin

    New to so cal group

    Write on.
  20. smokeluvin

    Goodbye ole Brinkman.... (smoked pork butt with my first mini /Q-view)

    Yea I see I wrap mind around the 155-160 internal temperature time my self when wrapping with foil. I like how much bark your pork still shows in doing so. When I'm going for a strong bark I don't foil at all. I like how your bark came out with foil being used real strong bark.
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