Say hello to everyone

[Tenpoint5]

Hello all, I have a 4 rack BDS have had it for about 2 yrs. So far I haven't had any error messages, so I must be doing pretty good. Here's some pic's (Food Porn) of a few of the cooks I've done. Looking forward to sharing and Learning with Everyone.

Some Ribs


Some ABT's and Small Fatties


Some Canadian Bacon


Some Kielbasa


Biershinken Sausage


Bacon wrapped Venison Loin and Pork Loin



Smoked Lake Trout

[Buck36]

That is the most impressive first post I have ever seen!!

I am looking forward to learning from you.

[FLBentRider]

W E L C O M E  to the Forum Tenpoint5!

That is some great looking grub!

[Mr Walleye]

Welcome to the forum 10 1/2!

Like the others said your grub looks very impressive!

Don't be a stranger!

Mike

[KyNola]

10.5, where the heck have you been? ???  Welcome aboard!  Nice looking work.

KyNola

[Tenpoint5]

10.5, where the heck have you been? ??? 

Very simple Ive been lurking in the corners, drinking a beer or a mixer learning and taking notes. And above all Eating very well!!

[KyNola]

Glad you came out of the shadows. :)  You have been eating really really well!

KyNola

[NePaSmoKer]

Welcome Tenpoint

Mighty fine vittles you have done there.

nepas

[Gizmo]

Welcome 10.5
I suspect if you have been lurking for some time you are feeling withdrawl symptoms of not being able to get harassed, poked fun of, teased, ribbed, or made the butt of the jokes.  O.K. just kidding around but how else could I work a few meat terms into the BBQ family experience.  As the others have mentioned, don't be a stranger.

[Tenpoint5]

Don't worry Giz I can give as well as I can take.

Nepas I see the yard and pool sign under your name. That your business? If it is your the one that got me started(least where I got my smoker)

I spend alot of my time hanging out in the Addicted to BBQ forum.

http://addictedtobbq.proboards56.com/index.cgi

Real good bunch of folks over there and they believe in the saying  "Run what you Brung" So I learned alot from the ceramic grill smokers that a bunch of them use and did my own converting to the Bradley. Times might be different, but I NEVER use time I always use Internal Temp. Every chunk of meat is different so the time to get it to the temp I want is different. I have come to learn that 99% of the things that need smoked use the 225-230 cooking temp. Unless we is talking snausage then its all over the scale and a whole new ball game.

[Gizmo]

Begolf25 is the guilty one.   NePa puts time in at Cabellas and sends a lot of them out the door there as well.

[bigcatdaddy]

Welcome 10.5

Thanks for the pics!!!!  Now I'm hungry again......I'm heading to my Beanbag Chair.....Has anyone seen my Cheetos?????????

;D
BCD

[Habanero Smoker]

Hi 10.5;

I've checked out the link you provided. Going by the administrators signature, I believe he used to be a very active member on this board and went by the user name as BigSmoker.

The internet sure makes the world much smaller.

[josbocc]

10.5

Great looking pics!!!  Please continue to share, and if you find yourself in the position of having too many leftovers, I am up for a road trip.  Welcome to the forum, and I hope you will provide some more "eye candy" in the future.

Jeff