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  1. big-fokker

    my biggest smoke to date,turkey,ribs,fattie, w/qview

    As all have already said, very nice work there! I've only done ribs 3-2-1 once and they fell apart on me, but I may have to try again now looking at yours. What kind of smoker do you have? I saw 4 racks..my GOSM only 3.
  2. big-fokker

    backs w/ qview

    As said already...OUTSTANDING!!! I've got some in the box right now that need to come out. Dinner tomorrow is going to be great!
  3. big-fokker

    Angry White Man

    +1 ...
  4. big-fokker

    Fresh Ham Smoke w/QView

    Raven, Those therms like you saw in Devolutionists' pics are made to be left in for the whole time. You can also find remote therms at Wal-Mart or Target pretty inexpensively as well. I bought a Taylor digital from Target for about $12 on sale last season. Here a link to the Taylor...
  5. big-fokker

    Fresh Ham Smoke w/QView

    Man I'm hungry now...that really does look good!
  6. big-fokker

    My first Qview, I hope

    Nice one for your first...now get back to smoking and show us some more
  7. big-fokker

    Fresh Ham Smoke w/QView

    ahhh, I see...this is the "test" smoke. It looks great! BTW, we shopped Publix almost exclusively. Ours was the one off Causeway/Lumsden in Brandon...damn I miss the weather
  8. big-fokker

    getting ready for the holiday meal (q view)

    Lookin' good already
  9. big-fokker

    Fresh Ham Smoke w/QView

    Looking great so far...I have to ask though, why so little mustard? I put a 12# brisket in at around 11:30 this morning, but I've really been itching to do a whole ham like you've got. Can't wait to see your progress!
  10. big-fokker

    How to hot smoke chicken

    I've never noticed a funny taste from using a can.
  11. big-fokker

    Greek Yard-bird...mmmm

    M-F appreciated the bird so much, she whipped up her oh so delicious Peanut Butter-Double Fudge Brownie......Tzatziki recipe is below Tzatziki: 16 oz. plain yogurt 1 medium cucumber 3 cloves garlic 1 teaspoon kosher salt 1 tablespoon evoo Juice of 1 lemon 5 to 6 mint leaves Mince...
  12. big-fokker

    Greek Yard-bird...mmmm

    ...and we're finally done and well rested. I pulled the birds when the breast therm hit 170°. Here's what they look like: Lots of juice as you can see and keep in mind, I didn't even brine . After cutting through the first I could see a little red around the joint area. I think the new USDA...
  13. big-fokker

    Greek Yard-bird...mmmm

    ....okay, here we are after 1 hour of fun in the box: The temp inside is at a steady 275° and after an hour, probe 1 (on the right in the breast) has hit 141°, probe 2 (left bird in the thigh) has hit 139°. I did a probe test in both ice water and boling water before the smoke and there was a...
  14. big-fokker

    Greek Yard-bird...mmmm

    The marinade alone is killing me! I wanna taste it all now, but they just went in the box. I had been going back & forth with SmokieOkie a few days ago, about doing some chicken this weekend and thanks to him, he steered me in the direction of using my greek marinade. Mama-Fokker loves the...
  15. big-fokker

    My First Smoke

    Very nice for your first time How did it look when you sliced/pulled it?
  16. big-fokker

    Just started my turkey

    That bird looks great indeed! Nice job
  17. big-fokker

    How to hot smoke chicken

    Hawg, I'll put a couple dollars on saying, that you may find the homemade mix better than the store bought. The Cavenders will add "flavor" to the meat, but there's something about the combo of olive oil, lemon and oregano that brings out the true taste in your cook. Smokin' I think my birds...
  18. big-fokker

    How to hot smoke chicken

    My greek is pretty much the same but with lemon. I've never smoked with my greek prep, always grilled, but tomorrow will be the test. No measurements; I go by look. If i had to estimate, it may be: 1/2 Cup EVOO 1 Teaspoon salt 2 Teaspoon fresh coarse cracked pepper 1 Tablespoon Dried Oregano...
  19. big-fokker

    How to hot smoke chicken

    I'm feeling the greek for mine. I'm a little cajun'ed out.
  20. big-fokker

    How to hot smoke chicken

    2 chickens, 2 cans of beer, 1 smoker, 1 tank of propane, some wood chunks (or chips), a thermometer (preferred) and about 2 or 3 hours of your time should be all you need. Man...all this yardbird talk, I'm gonna have to do some this weekend
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