Page 1 of 2 12 LastLast
Threads 1 to 20 of 39

Forum: Tips

  1. Need help and suggestions - harsh, acrid flavor

    Started by Chris D, 10-09-2020 10:03 AM
    2 Pages
    1 2
    • Replies: 12
    • Views: 2,378
    10-16-2020, 12:43 PM Go to last post
  2. Dirty Smoke

    Started by Formerspeaker, 10-01-2020 05:48 AM
    • Replies: 0
    • Views: 695
    10-01-2020, 05:48 AM Go to last post
  3. Flat cut brisket

    Started by Nellie, 03-23-2020 11:11 AM
    2 Pages
    1 2
    • Replies: 14
    • Views: 4,473
    04-23-2020, 08:50 AM Go to last post
  4. Beef Brisket 3# pounder. What to expect.

    Started by John G., 07-03-2019 06:52 PM
    • Replies: 3
    • Views: 3,845
    11-27-2019, 01:14 PM Go to last post
  5. Smoke Chips

    Started by SmokeRing, 07-28-2011 01:19 PM
    2 Pages
    1 2
    • Replies: 12
    • Views: 11,399
    11-18-2019, 12:26 PM Go to last post
    • Replies: 0
    • Views: 1,611
    07-02-2019, 12:37 PM Go to last post
  6. NY Style Pastrami

    Started by vgreenle, 01-22-2017 09:01 PM
    • Replies: 1
    • Views: 9,410
    03-03-2017, 08:42 PM Go to last post
  7. Brisket

    Started by Joe Smoker, 11-22-2008 07:36 AM
    • Replies: 8
    • Views: 12,125
    01-13-2017, 09:09 AM Go to last post
    • Replies: 2
    • Views: 3,862
    12-18-2016, 04:49 PM Go to last post
  8. Rewired and ready for trial run

    Started by EFGM, 06-30-2016 05:52 PM
    • Replies: 2
    • Views: 4,340
    08-23-2016, 03:50 PM Go to last post
  9. Auber Dual Probe

    Started by kj4yf, 11-16-2010 11:51 AM
    2 Pages
    1 2
    • Replies: 18
    • Views: 25,802
    05-06-2016, 07:02 AM Go to last post
  10. Please Help with a question

    Started by brian4, 06-01-2015 09:05 PM
    • Replies: 6
    • Views: 7,452
    09-17-2015, 07:35 AM Go to last post
  11. spatchcocked chicken on 1400

    Started by firegray, 07-10-2014 05:55 PM
    1400, chicken bbq, spatchcock, temperature
    • Replies: 2
    • Views: 5,947
    07-20-2014, 07:12 PM Go to last post
  12. Chicken quarters

    Started by DawnB, 07-10-2014 09:43 AM
    • Replies: 2
    • Views: 4,800
    07-11-2014, 07:03 AM Go to last post
  13. spice storage

    Started by pit boss, 04-09-2014 07:50 PM
    • Replies: 1
    • Views: 4,191
    04-21-2014, 01:34 PM Go to last post
  14. Template for foiling the bottom of ST

    Started by DFW, 09-17-2013 07:15 AM
    • Replies: 2
    • Views: 5,645
    09-20-2013, 09:30 PM Go to last post
  15. Brisket 101

    Started by admin, 03-28-2010 06:23 PM
    3 Pages
    1 2 3
    brisket 101, smokintex blog
    • Replies: 27
    • Views: 28,051
    06-27-2013, 08:45 AM Go to last post
  16. So you wanna keep the outside of your Smokin-Tex clean?

    Started by sundown, 09-22-2012 12:35 PM
    2 Pages
    1 2
    • Replies: 10
    • Views: 10,730
    12-24-2012, 10:56 AM Go to last post
  17. Injecting Pork Butts

    Started by SmokeRing, 09-05-2011 06:02 PM
    2 Pages
    1 2
    • Replies: 12
    • Views: 26,243
    09-14-2012, 08:39 PM Go to last post
  18. Please help

    Started by fireguy072, 06-23-2012 07:54 PM
    • Replies: 2
    • Views: 5,573
    07-19-2012, 02:52 PM Go to last post

Thread Display Options

Use this control to limit the display of threads to those newer than the specified time frame.

Allows you to choose the data by which the thread list will be sorted.

Order threads in...

Note: when sorting by date, 'descending order' will show the newest results first.

Icon Legend

Contains unread posts
Contains unread posts
Contains no unread posts
Contains no unread posts
More than 15 replies or 150 views
Hot thread with unread posts
More than 15 replies or 150 views
Hot thread with no unread posts
Closed Thread
Thread is closed
Thread Contains a Message Written By You
You have posted in this thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •