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  1. ocsnapper

    Brrr it's cold out

    Well I got a great deal on pork shoulders so I pick up 40 to 50 lbs and got the smoker fired up today. Well the will is blowing 15 mph and its 34* out. But hey I'm smoking. Had to add a blanket to keep the temps up. Just able to keep it @200 to 225.
  2. ocsnapper

    Whole Pig Question

    Ok for those of you that have done whole pigs what size do you think I can get in a Lang 48 and any tips on cooking times, seasoning and anything that I will need to know. Thanks ahead of time..
  3. ocsnapper

    Wife not sure on how I did

    Hi all just wanted to get some feed back on my new but used smoke I picked up today, I think I made a good deal but the wife's not sure so I thought I leave it up to you all to give me some input. So here's what I got a used Lang 48 in very good shape with a BBQguru I think the competitor wiht a...
  4. ocsnapper

    What are you smoking this Thanksgiving

    Ok everyone just want to see how everyone is smoking up this Thanksgiving.. My self I'm doing up one bird whole and two breast still thinking whether to just use a simple brine or go with something with more flavor. Any thoughts on some different brine mixes would be great.. I do have one...
  5. ocsnapper

    types of pork for pulling

    OK I know that this has been tossed around before but my question is do most use Boston butts for pulling or would you go with just a cheap cut of pork, just the other day Sam's club had pork loins for a $1.38 lb butts were $1.28 would loin make better pulled pork or Butts..... Thanks...
  6. ocsnapper

    My Fattie throwdown

    OK here we go This is my 4 animal fattie, Ingredients: 1lb Ground Bison, turkey bacon, goats cheese, bacon bits and home made salsa.. Here it is being stuffed The turkey wrap After smoking with hickory chunks And finely a look inside... Got to say never had bison before but it all turned...
  7. ocsnapper

    Crab Dip

    OK I'm going to give this a try today while I smoke a chicken up and I'll let you all know how it turns out, as of now the skies are overcast and I'm hopping the rain holds off...If anyone has tried this any pointers or tips would be great... Q views to come.
  8. ocsnapper

    Craigslist drums

    Saw this on craigslist for any one in the Philadelphia area. http://philadelphia.craigslist.org/for/1269074904.html
  9. ocsnapper

    My first fatties w/Qview

    OK everyone here's the low down on my first fatties. I decided to to do two of them for the first time (why not) so the first one I used was Jimmy Dean's hot sausage stuffed with red onions, green peppers,and pepper jack cheese with a pepper bacon wrap. Here's the mix before the wrap With the...
  10. ocsnapper

    Fattie temp

    Doing my first fatties today just one question what temp for the meat.. Thanks and there will be Qviews
  11. ocsnapper

    Smoked chicken w/Qview

    Well wanted to try a chicken, my first. So I started by rubbing it down with olive oil and Balsamic vintner wanted to keep it plain. Also my first time somking with oak. also added some burgers for lunch sorry no after pics man they were good Almost done.. can't wait..
  12. ocsnapper

    Shrimp warped in bacon

    Decided to do another butt up to day my second so far and since the smoker is going I thought I would smoke up some shrimp warped in bacon and also some corn in the husk and baked beans I'll let ya all know how it goes...
  13. ocsnapper

    Pig roast Q veiw

    Just thought I would share this with you all. It's a 40+ suckling pig I did up on my grill a couple of years ago for a 4th of July party. Cooking time was only about 4 1/2 hours a lot shorter then I thought it would be but with all the other cooking I was doing that was fine with me. I ended up...
  14. ocsnapper

    My first boston but.

    OK every one I'm going to try my first Boston But Thursday and I think I have every thing set in my head. But one or two question, 1. first off is it better to but the meat on the top or bottom rack. ( I have a WSM) 2. Is a hour and a half per lb# about the right cooking time, will longer make...
  15. ocsnapper

    Hi all from the Eastern Shore of Maryland

    Just wanted to thank all that have posted here, I just got my first smoker WSM and from lurking I have to say that I hope I'm off to a good start. Before I smoked my first meal I had already did mods to my smoker... Thanks again and I hope soon I will be able to but some info and experience back...
  16. ocsnapper

    Wood Maryland

    Was wondering if anyone knows where to get some different kinds of wood in Maryland more to the point the Eastern Shore. Thanks David
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