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#1
01-27-2010, 11:31 PM
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Mmmm smoked Rainbow my fav, enjoy.
We're lucky in Calgary with this new Bass Pro Shop they have a ton of smoking stuff. I really like the Bradley puck shaped thingers that come in different woods.
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Brian ____________________________________________ 220g inwall 48"x36"x30" 110g mangrove refug/sump Poison Dart Frog Vivarium 
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#2
01-31-2010, 02:47 PM
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ok so here was last nights supper.
ready to go on the smoker.   ready to be foiled  and finaly reddy for my belly  Steve
__________________
 *everything said above is just my opinion, and may or may not reflect the views of this BBS, its Operators, and its Members. If cornered on any “opinion” I post I will totally deny having ever said this in a Court of Law…Unless I am the right one*Some strive to be perfect.... I just strive.
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#4
03-28-2010, 10:18 PM
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Well new smoke and more ambitious.
Decided to do some ribs, a fatty, and some ABTs (atomic buffalo turds)  time to start the fatty. the weave   some basil  the rest of the filling  all wrapped up  ready for the fridge  Also decided to try some ABTs while I am at it.. nothing fancy just cream chease, smoked cheese and bacon.   everything will be going on about noon for a 6 PM finnish time for the ribs. Steve
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*everything said above is just my opinion, and may or may not reflect the views of this BBS, its Operators, and its Members. If cornered on any “opinion” I post I will totally deny having ever said this in a Court of Law…Unless I am the right one*Some strive to be perfect.... I just strive.
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#5
03-28-2010, 10:19 PM
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So everything is on. loaded upo the basket and put a few chunks of wild cherry wood ontop.
here is a pic of the new basket I made yesterday  Ribs, skined and seasoned. will be nice when I build a new smoker and don't have to cut them in 1/2 anymore  all warmed up and ready to go  Fatty and ABTs on the bottom rack  Ribs on the top  How long do thoes little strips I trimed off take to cook? here is my atempt of TBS. problem is you can't really see it in the pictures  as it is leaking out all around the cover and is real thin. but you can see it in the fatty ABT pic.
__________________
*everything said above is just my opinion, and may or may not reflect the views of this BBS, its Operators, and its Members. If cornered on any “opinion” I post I will totally deny having ever said this in a Court of Law…Unless I am the right one*Some strive to be perfect.... I just strive.
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#6
03-28-2010, 10:20 PM
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ribs are comming along.
 but the Fatty and ABTs are done.  Steve
__________________
*everything said above is just my opinion, and may or may not reflect the views of this BBS, its Operators, and its Members. If cornered on any “opinion” I post I will totally deny having ever said this in a Court of Law…Unless I am the right one*Some strive to be perfect.... I just strive.
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#7
03-29-2010, 01:27 AM
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Looks good what time should I be there for supper?
How hot were your ABT? I made a batch a couple weeks ago, no heat. The batch I made last week was so freaking hot I nearly cried. I put Sarachi on my corn flakes. What kind of sausage did you use for the fatty? I've made a couple and found them to be bland. First one was just hamburger, second I used mild Italian, it was better but not up to par.
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