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  1. hbark

    Cabelas 40" MES

    Hi I've been smoking with a propane GSM smoker for several years. Recently I was checking out the Cabela's 40" MES. When I first looked at back in late Dec or early January, it was selling for around $264. Then it went up to around $322. Now it is at $430. Is anyone familiar with this one...
  2. hbark

    Bison Brisket -- Turned out Great

    So there's a bison farm around here, once in a while we get some stuff from there.  Last time I got a brisket, around 10 lbs.  This weekend we were invited to a big picnic, and figured it's as good a time as any to smoke it.  Looking on the 'net for hints, mostly what I found was things like...
  3. hbark

    Pulled Pork for this weekend (with Qview)

    So this is only my second time making pulled pork.  Started out with a 10.45 lb shoulder picnic.  I got it last fall, planned to make it for Eagles tailgating but didn't have time and put it in the freezer.  There's a midwinter party at our church tomorrow night so I thought to make it and...
  4. hbark

    How long to defrost standing rib roast?

    So last week I bought an extra standing rib roast for prime rib since they were on sale.  7 1/4 lbs. or so, planning on smoking it for NY eve dinner.  I took it out of the freezer first thing yesterday (Wed) morning and put in my refrigerator.  This morning it still seems rock hard. My hope is...
  5. hbark

    Christmas Eve Prime Rib -With Q-View - but Didn't Work Out as Planned

    OK so it's my first time smoking prime rib.  Read a lot about it on this forum and elsewhere first like I usually do. About 4.3 lbs. standing rib roast (on sale for $5.99/lb).  Seasoned sparingly with kosher salt, thyme leaves, CBP, garlic & onion power, after brushing with EVOO Wrapped...
  6. hbark

    Buying Rib Roast, then freezing it?

    So I'm going to smoke prime rib (standing rib roast) at our new year's eve party (there's only going to be 7-8 of us old farts).  I've smoked a lot of stuff but never one of these, so I'm planning on doing one as a "test" on Christmas eve, for just 3 of us. Anyway, the local supermarket (Giant)...
  7. hbark

    First Brisket -- little help please

    So this is the first time doing brisket for me.  Read all I could on here, combined lots of folks' advice into a document that I saved.  Got one from Sam's club, just under 9 lbs.  Rubbed and wrapped it last night and put it on around 8 a.m. today.  Here's a couple pics just before putting it...
  8. hbark

    Brisket first time -- couple of questions

    So for our church auction this year, we sold a dinner called "Smoker Surprise", which we advertised as me smokin' something but not sure what, could be brisket, pulled pork, ribs, whatever.  Sold for $80/person for 10 people, yikes.  Anyway in the past I've done a decent job on babybacks...
  9. hbark

    Another Sunday RIbs with Qview

    Hadn't used the smoker in a while, it was getting lonely without me: Smoked 3 racks of babybacks that I got from Costco (they sell pre-packaged 3 in a pack).  I had them in the freezer since last June.  Thawed them out over a couple of days in the refrig, then used Jeff's rub on all 3 (first...
  10. hbark

    Baby Backs Planned for Sunday -- Couple of ?'s

    Last year for our church's auction, we offered a rib dinner that sold for around $70/person.  I smoked 6 racks in my GOSM --- 3 different kinds of rub that I made up (and previously tried/tested) -- jerk, cajun, and Emerils.  Everyone seemed to like them, at least they said they did.  Some...
  11. hbark

    Hello from Pennsylvania

    Hi Folks I've been following this site for about a month or so, since I got my GOSM smoker (the one from Bass Pro Shops) last month.  Lots of good advice, thanks!  I've been using my Weber Genesis Silver gas grill for "smoking" for a few years, with mixed success.  My wife suggested I get a...
  12. hbark

    Smoked Turkey Breast

    Just got my smoker last month -- had good success with babybacks and a chicken.  This was my first attempt at a turkey breast (bone in).  Found some info on the 'net about how, different recipes, etc.  This one included a brine for about 8 hours, air dry in the refrig overnight, a "wet" rub...
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