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The Smoke Ring Forum Index
Author Message
  Topic: Spammer
SoEzzy

Replies: 0
Views: 259

PostForum: Spammers Hell   Posted: Thu Jun 08 17 3:51 am   Subject: Spammer
I'm a spammer.
  Topic: 85 gallon UDS Build
SoEzzy

Replies: 5
Views: 570

PostForum: Cookers   Posted: Thu Jun 01 17 7:27 pm   Subject: 85 gallon UDS Build
I use 6 x 3/4" holes covered with magnets for intakes, evenly spaced, and I run them with 1 to 1.5 open to ride straight in the 250 - 300° range.

Exhaust I run 8 x 1/2", and run the 2&qu ...
  Topic: Tips/Help needed cooking with Camp Chef 3 Burner
SoEzzy

Replies: 4
Views: 314

PostForum: Flat Top & Griddle Grilling   Posted: Fri May 19 17 8:57 am   Subject: Tips/Help needed cooking with Camp Chef 3 Burner
It take some time to season any grill, the secret is to use good lard, shmeer a thin layer over the top of the grill, heat the grill on the burners, as the fat melts, wipe off the excess, and turn off ...
  Topic: Rational VarioSmoker
SoEzzy

Replies: 1
Views: 244

PostForum: Commercial BBQ   Posted: Fri May 19 17 8:43 am   Subject: Re: Rational VarioSmoker
Hi there,
Has anyone tried to BBQ or smoke anything in this oven? They have a VarioSmoker option that allows the smoke but not sure if it can really emulate real BBQ.

That costs over $400, and I c ...
  Topic: Computer problems
SoEzzy

Replies: 9
Views: 1146

PostForum: Catering   Posted: Fri Feb 24 17 4:16 pm   Subject: Computer problems
Highlight the cell, but change the info in the address line at the top.

If you have questions, feel free to email me or pm me.
  Topic: Ground Venison
SoEzzy

Replies: 3
Views: 1058

PostForum: Sausage Making   Posted: Fri Dec 16 16 5:15 pm   Subject: Ground Venison
I made several different recipes of venison sausage last year, and from memory they all had cure in them. I saw the recipe book a couple of days ago, I'll look for it tomorrow.
  Topic: Selling my BBQ restaurant
SoEzzy

Replies: 2
Views: 868

PostForum: Commercial BBQ   Posted: Mon Dec 12 16 8:16 pm   Subject: Selling my BBQ restaurant
Good luck with your sale...and move!
  Topic: First Custom Smoker Help
SoEzzy

Replies: 7
Views: 1555

PostForum: Cookers   Posted: Tue Nov 22 16 12:36 pm   Subject: Re: First Custom Smoker Help
I am trying to build my first smoker with my dad and need some help. I already have an idea for the overall layout and design I want just need some help kind of ironing out the details and things alon ...
  Topic: Thanksgiving plans?
SoEzzy

Replies: 23
Views: 2173

PostForum: General BBQ Discussion   Posted: Sat Nov 19 16 10:56 pm   Subject: Thanksgiving plans?
It's an old Betty Crocker recipe with a twist.

1 lb cranberrys
2 cup water
2 cup sugar

Boil the water add the sugar, stir till dissolved, simmer additional 5 minutes, add 3/4 of the cleaned / ...
  Topic: Thanksgiving plans?
SoEzzy

Replies: 23
Views: 2173

PostForum: General BBQ Discussion   Posted: Thu Nov 17 16 10:43 am   Subject: Thanksgiving plans?
Double smoked honey roast Ham, and a couple of Turkey breasts, with a stuffing made with pork sausage, roast potatoes, yams, green bean casserole, peas and sweet corn, gravy and home made cranberry sa ...
  Topic: buying a whole hog around Vero Beach Fl. (central FL.) ??
SoEzzy

Replies: 3
Views: 687

PostForum: General BBQ Discussion   Posted: Sat Nov 05 16 8:57 am   Subject: buying a whole hog around Vero Beach Fl. (central FL.) ??
Contact BBQMAN, he's in St Petersburg, (if that's central enough for you), but he will probably know, who does what, where!

http://www.thesmokering.com/forum/profile.php?mode=viewprofile&u=406
  Topic: Hanging Rib Roast
SoEzzy

Replies: 4
Views: 887

PostForum: General BBQ Discussion   Posted: Sun Oct 30 16 10:23 am   Subject: Hanging Rib Roast
Strange, after all these years of smoking, I don't think I have ever done Garlic bread in the smoker, even though I've baked bread in them before, it just never occured to me!

That's going to have ...
  Topic: Oversized firebox
SoEzzy

Replies: 4
Views: 1138

PostForum: Cookers   Posted: Thu Oct 27 16 2:30 pm   Subject: Oversized firebox
20" x 20" is large, but why not go with 20" x 14" or 15", with 15" it would still look good, as the proportions would be 3:4.

If you build it shorter, you are not as t ...
  Topic: Keeping a grill cover in tact
SoEzzy

Replies: 7
Views: 858

PostForum: General BBQ Discussion   Posted: Thu Oct 20 16 10:43 am   Subject: Keeping a grill cover in tact
I would think about a wind break, either out of shrubs, fencing or bricks and blocks.

Or if you can move it close to a wall or othur structure?
  Topic: Corned beef brisket fail
SoEzzy

Replies: 3
Views: 684

PostForum: General BBQ Discussion   Posted: Wed Oct 12 16 3:29 am   Subject: Corned beef brisket fail
I have a large stainless steel bowl, I drop in a rolned beef, and sit it under a dribbling tap on the sink, and allow the water to flew, changing it out constanly for at least 4 hours, and ometimes as ...
  Topic: Which smoke for Butts?
SoEzzy

Replies: 10
Views: 930

PostForum: General BBQ Discussion   Posted: Wed Oct 12 16 2:26 am   Subject: Which smoke for Butts?
I like Apple wood, or a mix of Apple and Oak.

Bit it depends more on what wood you have or can get easily, Just about anything works well with Pork, though I'm not so fond of Cherry on it' own with ...
  Topic: SoEzzy's Fame Is Spreading
SoEzzy

Replies: 2
Views: 1454

PostForum: Cookers   Posted: Tue Oct 04 16 3:59 am   Subject: SoEzzy's Fame Is Spreading
It's a nice way to make a profit, it's about double what making one yourself would cost you!

But no, it's not mine. Wink Laughing Wink
  Topic: Galvanized water tank question
SoEzzy

Replies: 4
Views: 1099

PostForum: Cookers   Posted: Mon Oct 03 16 2:33 pm   Subject: Galvanized water tank question
The zink in the galvanizing produces metal fume fever, I think from memory it is worst at about 800°, and you can easily get that hot with charcoal.

I won't cook on anything galvanized. JM2C!
  Topic: Pork Butt Holding Temps
SoEzzy

Replies: 3
Views: 555

PostForum: General BBQ Discussion   Posted: Thu Sep 29 16 2:08 am   Subject: Pork Butt Holding Temps
I like to preheat the cooler with hot water the last hour og the cook.

Cook your butt to 195 - 205° internal, pan at 160° internal, smoke to final, fol lid the pan, tip out the hot water, put the ...
  Topic: Smoking Salt
SoEzzy

Replies: 4
Views: 2654

PostForum: Smoked Foods   Posted: Sun Sep 25 16 11:52 am   Subject: Smoking Salt
Come on, work with me here please!
 
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