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  1. celticgladiator

    Thanksgiving

    I work on Thanksgiving this year and was planning on smoking a small turkey on saturday or sunday after. trouble is the temp is supposed o be well below freezing and i'm not sure i will be able to keep temps in my ECB to cook the thing. any thoughts?
  2. celticgladiator

    back ribs......Q-view

    things have been pretty hectic for awhile and as a result i've been absent from the forums, but even worse......my ECB. last weekend i made some time to do some back ribs. here is the Q-view. these turned out amazing. my temp was running a little hot but the texture of the meat was fantastic. i...
  3. celticgladiator

    Today on, as the charcoal smokes.....

    doing a small Boston Butt a couple ABTs and green pepper boats. the green peppers are cream cheese, italian sausage, pepperoni, mozzerella, onion, garlic. insired by the italian sausage hoagies i used to get in Philly when i was stationed at the shipyard.
  4. celticgladiator

    A-Maze-N-smoker

    i ordered an A-maze-n-smoker the other day and it arrived in 2 days! very impressed with the service! cant wait to try it out now. looks like a great product!
  5. celticgladiator

    Breakfast fatties

    i stayed up after work the other night and made fatties for a morning potluck. sorry i didnt get more pics. i was very tired. i ended up being up over 24 hours when all was said and done. one of them completely fell apart on me while i was trying to roll it so it went into a loaf pan and cooked...
  6. celticgladiator

    yardbird with Q-view

    i made chicken yesterday with a hawiian style bbq sauce (i finally found a recipe)it turned out pretty tasty if i say so myself. i basted with the sauce about a half an hour before it finished and it carmelized into a nice glaze.
  7. celticgladiator

    anyone have a good Hawaiian style bbq sauce?

    i am planning on smoking some chicken this week and am looking for a good hawaiian style bbq sauce recipe if someone has one they would like to share. and maybe a good rub that compliments it?
  8. celticgladiator

    pork butt question

    i have read about searing a brisket before smoking. is this advised on a pork butt for added flavor? i figure someone here has some experience with this and could give me some advise.
  9. celticgladiator

    Masonic Lodge Pork Loin Supper

    Joppa #120 of Hurley, SD is having their annual pork loin supper. I grabbed a couple pictures. it was delicious. finishing sauce consisted of beer and BBQ sauce. thanks for looking.
  10. celticgladiator

    first brisket on smoker - Q-view as it becomes available- finished

    so i am attempting my first brisket today. temp was holding steady at 250, i put the meat on and it went up to 300, go figure. i hope it settles back down at 250 or so again. i do have thin blue smoke so i am thankful for that at least.
  11. celticgladiator

    I had an idea for a Fatty....

    has anyone tried grinding corned beef and stuffing with swiss and kraut and then eating it on rye bread with thousand island? like a rueben. I also though fresh bratwurst would be good stuffed with kraut and wrapped in bacon.
  12. celticgladiator

    I guess I should have said hello

    hey folks, I'm Matt, I live in South Dakota and I am new to smoking. I look forward to learning from you all. I can ee there is a ton of good info here, I've been reading through, getting ideas and learning alot.
  13. celticgladiator

    first time smoking - i've added pics

    well I finally bit the bullet and am going to try to smoke for the first time tomorrow. I bought a Brinkmann Gourmet, made a few modifications. added a damper to the lid as well as a thermometer. and added a raised grate to the charcoal pan. I also drilled some extra air holes on the side of the...
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