Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. cmoran

    Big Block

    Just curious if anyone can tell me anything about the Great Outdoors "BIG BLOCK". Gonna get a stick burner in the spring, but I want to go ahead and get a good smoker until then. Plus I'll have a backup. Thanks for any help.
  2. cmoran

    BBQin' Solo!

    That's awsome, ya know when the kids like it, its gotta be good!
  3. cmoran

    Still Waiting

    I'll probably pick up a cheap one just to ease the pain!
  4. cmoran

    Still Waiting

    I joined the forum some time back, I've logged on as much as possible to LEARN as much as I can. I'm still waiting to get my new smoker, Lang 84, probably won't happen until spring though. Until then I'll be checkin in and loading my brain. Thanks to all of you who are so willing to post so much...
  5. cmoran

    testing out some qview

    All looks good!
  6. cmoran

    Too Much Smoke?

    Will it be ok to use wood only in a Lang Smoker? It just seems like it would be alot more simple to use it for the heat and smoke.
  7. cmoran

    New from southern indiana

    Hey Cody, Welcome, lots of good info here, and I live in Vincennes.
  8. cmoran

    Hello

    You are in the place to expand your horizens for sure.
  9. cmoran

    Hey ta all ya new folks!

    Thanks for the welcome. I have only been here a couple of days and I already feel like I'm in "smoking collage". Looks as though there is tons of knowledge here. Look foward to a long and learnig stay!
  10. cmoran

    How to keep Skeeters away?

    Skin So Soft is about the best there is, smells good too
  11. cmoran

    I've been CHALLENGED!!! (Help?!?)

    Peanut butter works pretty well
  12. cmoran

    How long in the brine?

    Thanks for the info, it's a big help
  13. cmoran

    How long in the brine?

    I am considering smoking some catfish fillets, I want to use a brine but dont know how long to leave the fillets in before they are ready. Anyone know?
    • cmoran
    • Thread
    • Replies: 5
    • Forum: Fish
  14. cmoran

    Love The Smoke

    HI ALL, I'm fairly new to smoking, but I've benn eating smoked meat for years, mostly from friends of mine who didn't really know what they were doing. So I figured it's time to do it right. I live in Indiana and love the outdoors, and getting together with friends and EATING MEAT! I'm looking...
Top Bottom
Back
Clicky