Recent content by dingle

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  1. dingle

    A whole weekend and only one fish

    Nice fish Smokingd. My experience with northern pike is that they are loaded with pin-bones. Real good tasting and as others have said-fry 'em!
  2. dingle

    Smoked Chuckie Chimichangas w/ Q-view

    Those look great Cajun! How do you get them to stay closed while deep frying? All in the wrapping huh?
  3. dingle

    Smoked Blue Crab w/ QVIEW

    Looks good to me PlaneGuy. I cant get enough crab. How did you eat it? With butter?
  4. dingle

    My best buddy is not doing well

    Sorry to hear this news Flash. I lost my Lab 6 years ago. I still think of her almost every day.
  5. dingle

    Smoked Shrimp Linguini Alfredo with q-view

    Chicken and waffles? Cant say I ever heard of this. Is this a specialty from somewhere? Sounds interesting
  6. dingle

    First smoked CSR's

    Big dog, bbq and a handgun. Nuff said!
  7. dingle

    1st Chicken Smoke Help

    My suggestion would be to go a bit higher with your temps...300-325. This tends to keep the skin from getting rubbery. Also chicken in my opinion does not benefit as much from low-n-slow as say beef and pork. Good luck on your smoke!
  8. dingle

    Saturday Afternoon Cook

    Sounds like a plan Nutzman. I love Montreal steak seasoning on the beef
  9. dingle

    First Smoked Meatloaf w/ Q-view

    Busy guy today huh Train? Looking good
  10. dingle

    It's a Monster. 1st Italian Beef with Qview

    I dont think that there will be any leftover Tanger...that WAS only a 25 lb piece of meat Bone bustin' 'em with the stick and string. A little less than rare for me with the venison Jersey!!
  11. dingle

    Cheese Pizza Fatty (Q-View)

    Nice looking fattie Train!! Cute doggie
  12. dingle

    Hello from Buffalo, NY!

    Welcome to the forum from just east of you down I90.
  13. dingle

    July Inductions-Newest OTBS Members

    Congrats to the new fellow brothers and sisters!!
  14. dingle

    My First ABTs w/Q-View

    Nice lookin "turds" wolfie!!
  15. dingle

    noob w/ GOSM doing first smoke today

    halo, I also use a GOSM. Keep in mind that the meat will continue to cook and raise internal temps after removing from the smoker. I would remove it 5-10 degrees before your target temp.
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