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  1. dozer

    Smoker Full!!!

    this is the most meat ive tacked yet. ive had two 7# butts and a 7# center cut brisket on since 6 this mornin. just threw on 4 slabs of spares and i plan to toss on 4 fatties in a few hours. smokin all with cherry wood. hope its enough to feed 30 people.
  2. dozer

    first packer

    picked up a 11.5# packer brisket yesterday afternoon. didnt go to crazy trimming her up. removed bout 1.5# of fat (which 3/4 of it ill save for some lone steer sauce) rubbed it up with jeff's rub and got it on at about 10pm. im seven hours in to it and just hit 150. using a pecan cherry mix of...
  3. dozer

    salsa

    just wonderin if you have any recipies for any kickin salsa? ?
  4. dozer

    pork picnic

    just threw on a 8.5# pork picnic. its 1:00 in the mornin here and im just about tipsey. smokin on my new GOSM big block with mesqusite and apple chunks. will keeep you all posted with my progress,. heres a pic of my new beauty
  5. dozer

    picnic ?

    i just got a 8.5# pork picnic roast for my weekend smoke, and i noticed there is a layer of skin on one side. should i remove the skin and leave the fat under it, or is it fine the way it is?
  6. dozer

    Fatties and ABT's

    just thought id share these with you all. its my first try with fatties and abt's and i must say, they were to die for. i stuffed the fatties with bells and mozz cheese and those little turds are a must now for any smoke in the future. thank you all for gettin me hooked on the good stuff!
  7. dozer

    apple sticky ribs

    just thought id try postin a few pics. here are the three racks i did today on my ecb. awesome sauce t-bone! went well with the apple wood chunks i used.
  8. dozer

    GOSM question

    so im planning on buyin myself a gosm. my problem is i cant not find the 36" big block, that i see so many of you use, in my city or surrounding areas. i found a web site that has them for 179 and then 55 bucks for shipping. my local wally world has the smaller 34" gosm for 128. do any of you...
  9. dozer

    High temp cheese?

    just wonderin what would be a high temp cheese. was reading a previous post on smokin fatties and it said to use a high temp cheese so it doesnt melt out. what is a good cheese to use?
  10. dozer

    just a few ?

    first let me thank all of you, you sure know how to make a guy feel welcome! i did my very first smoke last saturday, just one rack of st louie ribs, and was very frusturated for most of the time.tring to maintain proper heat was difficult. i hovered around 200 and never got over 225. i have an...
  11. dozer

    Membrane Help

    if i dont remove the membrane on the bottom of my ribs, what will that do? will cooking time increase? Will the taste be compromised? or will i be fine?
  12. dozer

    New Smokin Member

    hows it goin all. just found this site and the peeps seem nice so id thought id join. im as much of a newbie as you can get at this. i just set up my brinkmann charcoal vertical smoker and allowed it to cure overnight. im going to try to smoke up some ribs today so im sure ill have many...
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