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  1. congosmoker

    Rib Eye Roast - Q-View!

    wow..........nice job and thanks for showing the different steps of how you did it. very helpful.
  2. congosmoker

    FINISHING SAUCE (for Pulled Pork)

    you can't go wrong with this. It adds just the right touch to get the gamey taste out that is sometimes there with the shoulder.
  3. congosmoker

    Congo Inspired thx Patrick!

    I hope that you like it. Nice touch on the curry....I will try that next time...our family loves curry. Keep us posted with qview.
  4. congosmoker

    Butts and cheese with Q View

    Good luck, I think that you will like it! So far my guests have raved about the juicy flavor.
  5. congosmoker

    Butts and cheese with Q View

    The nice thing about living in the tropics is all the fruit that is available. As for the papaya brine I just follow Jeff's brine recipe for chicken quarters and then I mash up anywhere from a half to a whole papaya and throw it in the brine. Sometimes I even rub the bird down with papaya...
  6. congosmoker

    Butts and cheese with Q View

    First off, let me echo all the other newbies comments here lately. This forum has helped me take it up another notch when it comes to smoking. Thanks guys and gals! I have had such great success of late with smoking butts and chicken that now my neighbors bring me meat to throw on when I'm...
  7. congosmoker

    Buying wood in Western Washington...

    GI Joes also sells bags of chunk wood. Last year while I lived in the Seattle area I just picked up wood here and there from orchards and fallen maple trees etc.. in friends yards. Once your friends know that you like to smoke meat and that you are happy to share your cooking with them they...
  8. congosmoker

    Help !

    All in all it sounds like it was a good smoke. Did you remove the membrane from the ribs?
  9. congosmoker

    Help...

    you've hit the plateau. Entirely normal, keep your heat steady and it will break after while and then you will be on your way.
  10. congosmoker

    What is everyone smoking this weekend?

    I've got 3-2-1 ribs going right now. Just foiled them up. I'm trying a new wood that is called "wenge". It is a hard wood that they use to make furniture out of here in the Congo. It smells good so far. Everyone have nice memorial day weekend!
  11. congosmoker

    SoFlaQuer's Finishing Sauce (For Pulled Pork)

    This looks great. I want to try this next time I do pulled pork. I can't get cajun seasoning in this part of the world. Any one have any suggestions for a substitute?
  12. congosmoker

    more problems w/ my chargriller

    Are you burning lump? It produces less ash. I just made my own removable ash pan that I slide out from underneath the elevated rack and that seems to work good enough. Eventually I will make a coal box.
  13. congosmoker

    Finished the mods and Q-View

    I used lump charcoal and mango. I've got papaya in the seasoning pile....we'll see how that works.
  14. congosmoker

    Finished the mods and Q-View

    I pulled it at 160*. It was incredibly tender and juicy. I had steak sandwiches with the leftovers tonight. A definite homerun with the family!
  15. congosmoker

    Finished the mods and Q-View

    I finished the mods to my cb silver today and got right to work! I did a chicken and a tri-tip. I could tell a difference right away in keeping a steady temp although I still need more practice. Thanks for all of the help!
  16. congosmoker

    Durn'd Furun'r

    Welcome. lets of helpful people with great information on this site. Try going to the charcoal smoker section of the forum and there you will find some threads on the mods you need to make for your silver. I'm to new to this site to find and paste the thread for you but there are several to...
  17. congosmoker

    Took 4th place at contest!!

    Impressive, way to go! How big was the pig?
  18. congosmoker

    Haitian pork, in this case RIBS

    looks great. I'm going to give this one a try! Thanks.
  19. congosmoker

    NEWBQ from the PNW

    When I'm not in Congo I live in Seattle. Last year while I was home I did lots of smokin with wood that I picked up in my travels on the eastside from orchards and vineyards. Explore the possibilities, you won't be dissapointed!
  20. congosmoker

    Another milestone!

    Yep, I really am in the Congo. At certain times of the year it can be hot but not enough to keep me from smokin!
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