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  1. surgem7

    North Carolina! Home of the worlds best BBQ! And you know it!

    Welcome Patrick. Surely you've never been to South Carolina.
  2. surgem7

    visiting NC in hampstead near wilmington looking for some good BBQ

    I would try Jackson's Big Oak BBQ. I haven't been there but I imagine it would be par for the area and it is the closest to Hampstead. Keep in mind it will be a vinegar based sauce. http://jacksonsbigoak.com/
  3. surgem7

    Herbs suitable for smoking?

    I have placed sprigs of rosemary on a pork butt as I foiled it. Worked pretty good.
  4. surgem7

    GOSM BB Smoker Box Question

    BB Thermo is adjustable. After your remove  the thermometer. Loosen the lock nut, I think it is 10mm. Test it in boiling water or with ice and make the adjustment. Tighten the lock nut. Reinstall using the same jam nuts. You will be surprised how close you can get it.
  5. surgem7

    smoked puerco pibil

    This is the whole thread minus the thread starter. If you read down thru it you can get some good tips. Look up" Once Upon A Time IN Mexico" and it will lead you to the recipe. The poster wrapped it in banana leaves before smoking. I had no leaves so I did it without. Viva.... Once Upon a Time...
  6. surgem7

    Chuck Roll

    I need the name of your butcher!
  7. surgem7

    Smokers, Whats your age and how long have you been smoking???

    I will be 80 if I can make it 22 more days. Been smokin for two years now.
  8. surgem7

    Cajun Yum Yum

    Just had to have some andouille to carry over to fall.. Weather starting to warm up here in SC so last shot till then. Ran out of hog gut and had to use collagen. Just draped it over the front rack. Twelve pounds of YUM YUM
  9. surgem7

    Mad As Can Be

    Or better yet if there is one reasonably close call there. I bet if you call Basspro and offer to send them pictures they will take care of you. They have great customer service.
  10. surgem7

    Breakfast Sausage Spices

    Warden,good post. I don't have scales so I can't be as accurate. I have calculated my mix on volume and determined that for Andouille I need 2 1/2 Tablespoons of spice mix per pound of meat(excluding chopped garlic). Regular breakfast sausage is about 1 Tablespoon per pound. Works good to mix...
  11. surgem7

    STOVE BLACK---Anyone ever use it?

    I would not use it on a smoker. It will make it look nice and black but rubs off when touched.
  12. surgem7

    Stuffer Parts

    Has anyone found a parts source for the Uniworld USSC-3KV 5# Sausage Stuffer?
  13. surgem7

    Cheap smoke anyone?

    jjwdiver- Thanks for noting the "birth". I was going to call it the "BB" Since my name is Billy. If you will agree to be the Godfather we can call it the "BBB" or Billy Bunt Burner. tlzimmerman- I think it will work very well on the GOSM DanMcG- I'm not only lazy but slow at 80 yrs. SO I would...
  14. surgem7

    Cheap smoke anyone?

    For those of you looking for a cheap source of smoke, I offer this solution. A cheap sawdust burner. For $3.49 you can buy the strainer below from Wal-Mart. It is the 8in. size. If you want one cheaper they have one for less than $3.00. In the picture I used a spaghetti sauce can. Use whatever...
  15. surgem7

    Puerco Pibil!

    Viva.... Once Upon a Time in Mexico
  16. surgem7

    OT- Does anyone use an outdoor wood furnace?

    These are made in Elizabethtown NC http://www.taylormfg.com/index.html
  17. surgem7

    HELP !!!pork shoulder to spit no spit clamps(claws)

    Try drilling a hole thru your spit and insert a spike or just a small steel rod all the way through
  18. surgem7

    GOSM Temp issue

    Open your valve slowly to one and a half turns. Light and leave it there.
  19. surgem7

    here are the pics....

    No fatty fan but I think you may have changed my thinking. That is the most delicious looking fatty I have seen. Points
  20. surgem7

    How Old Are You?

    Hair. What hair? I kinda remember something like that. I'm 79.
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