Recent content by OFFSHORE GINGER

Thank you for the warm welcome back, and as far as my post goes, it never hurts to ask...... considering there are so many out there giving it a try, and not to mention that I see many brands doing blends ( pellets ) mixed with charcoal.

Just curious has anyone ever used straight charcoal in their wood box or mixed and matched for the flavor of charcoal .

Congrats, and happy smoking on your new number # 2.

Hello everyone  it's been a long time and have tried search mood many  times and to make a long story short I need to review  old post's on smoke time, temp ,etc, on how to smoke a pig head considering  there is one person on here who use to smoke them quite  regularly.  Thank you everyone.

Well to make a long story short i purchased a new cover for my number two last Spring , and the corner's are already tearing / ripping out  or should i say that the cover needs more fabric in and around the four corners or the the corners need to be  more rounded or both ( fabric ) to avoid this...

Suggestions please and has anyone ever done these in there Smoker ? Well i just purchased a 10 LB Box of frozen rib tips which look like six slabs of Baby back ribs with hardly any bone if any or should i say the bone on them is like tiny Knuckles so ..................the million dollar question...

Just curious considering i was watching the Today show this morning which had a holiday cooking segment on Brisket Burgers where you take a whole Brisket having your Butcher grind it up into Hamburg consistency which i thought might be very tasty if done in the Smoker . Has anyone ever tried this ? 

What has everyone got planned for the Holidays as far as Smoking something ( meat / dish ) on the Smoker or.................

Well ..........due to a change in Diet ( fried foods / grease ) I have been tossing around the idea of purchasing a Char Broil Oil less Infrared Turkey Fryer or the Big Easy as it is called which might be a nice addition to the Patio , and have been wondering if anyone on here who owns one can...

Just curious who uses Mesquite in there Smoke , and could you tell me just what it was you smoked with it ( meat ) along with your overall opinion on the flavor , and just how much wood you used or recommend .................

Well everyone I am not really sure where this thread  should be considering there is ...one place for sauces and another for rubs, and with that in mind in your opinion is  Jeff Phillips recipes for rubs and sauces really worth the money and how many of you are true believers overall...

Hey guy's I am thinking of trying this recipe either with Rum or Mable syrup along with using Pineapple & gloves along the outside of the Ham during the smoke but really would like to hear everyone's take on the subject , and would you make any changes , and............. or what rub would you...

Well guys , I did Turkey legs &  Wings in the Smoker for 3 1/2  hours @ 2:35 Temp ( no brine ) just left in water over night , brushed on EVO - seasoned - prior to cooking and threw them back in the fridge for 3 hours until Smoke time so my Question is...

First off guy's I do not know where to post this so ........................here it is ................. I am looking for opinions once again on your preferred choice of meat ( cut )  that is....... and will be very tender  ( BEEF / PORK ) other then Brisket , or ribs , maybe a shoulder , butt ...

Well everyone I am having a very hard time trying to decide just how much meat to purchase or Smoke for Two ( wife & I ) Ribs , Brisket , Chicken , etc , because I want it two last for two day's at least considering my last cook was two slab's of Ribs ( 20 pounds ) that lasted longer then I...