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  1. Here's a view of Q number 2!

    Here's a view of Q number 2!

  2. smokin scott

    Here's a view of Q number 2!

    Two views actually. Here is a slab of beef ribs: Basic rub and on the smoker at 250 for about 3 hours. And here are some sweet chicken wings Some basic seasonings, then on the smoker for about 2 hours naked, then I coated them in the sauce and back on the heat for the last 30 minutes. So...
  3. securedownload (2).jpg

    securedownload (2).jpg

    • smokin scott
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    • Album: Here's a view of Q number 2!
  4. securedownload.jpg

    securedownload.jpg

    • smokin scott
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    • Album: Here's a view of Q number 2!
  5. smokin scott

    Keeping the smoker kinda kosher?

    Ok folks, I think these are some good ideas. I'm sure I can pick up an extra grate, that would solve all the problems.  Thanks again!
  6. smokin scott

    Keeping the smoker kinda kosher?

    So, my wife was raised pretty religious in a Jewish household and she has never voluntarily eaten pork (every now and then, she'll unwittingly eat a pot sticker or penne vodka made with pork). I was raised in a very relaxed Jewish house and my dad and I actually bonded over the magical qualities...
  7. <Humble request for temp. help....FAST!!! (please)> Update: Results of first smoke are In!!!!

    <Humble request for temp. help....FAST!!! (please)> Update: Results of first smoke are In!!!!

  8. smokin scott

    <Humble request for temp. help...> Update: Results of first smoke are in!!!!

    Wow, what a really long and exciting day. In the end, I would say my first attempt at smoking went very well. If this was like my first at bat in the big leagues, I'd call it a double into the gap. With a house full of hungry people, I only had the chance to snap one pic, but here it is: The...
  9. 67904_4457296328968_850793359_n.jpg

    67904_4457296328968_850793359_n.jpg

    • smokin scott
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    • Album: <Humble request for temp. help....FAST!!! (please)> Update: Results of first smoke are In!!!!
  10. smokin scott

    I'm diving in head first!

    Thanks again for all the feedback... All things considered, the Q turned out AMAZING! I am shocked actually at how everything came together. I'm posting a full recap under my thread in General discussion with a pic if you are interested. The two most important outcomes for today: 1. The Q was...
  11. smokin scott

    <Humble request for temp. help...> Update: Results of first smoke are in!!!!

    Thanks so much for the advice everyone!!! JJ Chef: that's the culprit. Here is my update: 11:00 am: read all the feedback and make an emergency run to Wal-Mart. 11:10 am: Leave Wal-Mart with 10 lb bag of Royal Oak Lump Charcoal and a Chimney starter 11:20 am: Throw out remaining Match Light...
  12. smokin scott

    <Humble request for temp. help...> Update: Results of first smoke are in!!!!

    I have a 6 lb brisket on a charbroil barrel smoker. Every 5 minutes the needle does a plunge. Do I need to feed the fire box all day and if so, should I add more charcoal or more hickory or a mix of both?   Vents are open wide, no water or wet chips or anything...it gets up to about 250 and...
  13. smokin scott

    I'm diving in head first!

    BAMA- great tips and spot on re the temp...every 5 minutes the needle does a plunge. Do I need to feed the fire box all day and if so, should I add more charcoal or more hickory or a mix of both?   Thanks for any added input... so far I would say things are not going so well, but there is a...
  14. smokin scott

    I'm diving in head first!

    PS: My smoker is the standard Charbroil barrel offset with the side fire box...
  15. smokin scott

    I'm diving in head first!

    Hi everyone. I just moved into a new home with a big back yard that is deserving of great BBQ- so I bought a smoker and I'm ready to take the plunge! I've been grilling for years and I like to proclaim my 'grill skills' can match up with anyone's. But, smoking? I must say that I'm a bit...
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