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  1. muscleoverimport69

    Oak wood

    I found a big log of oak on the side of the road. Took it home now its sitting in the yard. What do I do with it to get it ready to smoke with?
  2. muscleoverimport69

    Cold smoked salmon

    Stupid ? here. Is cold smoked salmon basically sushi. I mean is it still raw?
  3. muscleoverimport69

    Pork Picnic Brine

    I have found recipes for brines but none of them really have the amount of ingredients compared to the size of the meat. Any suggestions?
  4. muscleoverimport69

    Pork Shoulder

    Alright, Ive got a 10 lb pork shoulder and have never smoked anything this big. Have done sucessful fatties, and some 3 lb tenderloins. How long are we talking to get it done. Are there any special techniques to keeping the heat up. Havent had a problem doing it for 3-4 hrs but dont want to get...
  5. muscleoverimport69

    First fatties and ABTs-Qview

    Heres me making them. As we progress with cooking more qview will come. We are going to make this an as it cooks viewing. More enjoyable for the audience. LOL
  6. muscleoverimport69

    ABTs

    How long do they take to finish
  7. muscleoverimport69

    Cant stand it anymore(its a good thing)

    Im makins fatties tonight. All these post are driving me crazy. Will any sausage do, like the stuff rooled up with the little metal clips on the end or what? Also my girlfriend makes sausage balls with powdered bisquick and shredded cheese in the sausage and cooks them. Would that work in a...
  8. muscleoverimport69

    Cleaning grill grates

    What is the best way to clean the grates after you use them. Any special tricks or just a good cleaning while the grates are hot. Does anyone put any type of oil on them.
  9. muscleoverimport69

    Dryer tube for Char-Griller

    I just found a post for using a dryer tube on a chargriller smokestack. Does anybody know how to do it. Do you just attach it to the smoke stack and run it to down by the grates?
  10. muscleoverimport69

    Otbs

    How do you become a member?
  11. muscleoverimport69

    Final Pics of First Smoke-Qview

    This is the end product of my first smoke. It tasted awesome. Best b-b-q I have ever done. Thank you all again for all your helpful comments.Enjoy
  12. muscleoverimport69

    Help!!!

    Im Smoking a Chuck Tender Roast and a beer but chivken right now. The temp is staying consitentant at about 220-230. This is the first smoke i have done. The smoke out of the smoke stack keeps going away. About every 30 mins. is this normal or do you need to keep adding Chunks of wood. I am...
  13. muscleoverimport69

    E-Course

    Does the e-course lesson sometimes not come every day. I didnt get day two today. Just curious. Thanks
  14. muscleoverimport69

    Confused???

    Do you just put the chips in the foil or pan or whatever you use and place them on the coals. How do you maintain a consistent temp. Do you just keep adding wood. I am completely new to smoking and am having some trouble. THanks for the replies. Chad
  15. muscleoverimport69

    Hey everybody

    We (my dad and me) are new to really smoking. We have been grilling for ever and have that down pretty well. We have used the generic wood chips on the coals tto some sucess but are looking for that real smoked flavor. We hope to learn alot.
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