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Unread 07-23-2013, 10:42 AM   #25
Thermal Mass
is one Smokin' Farker

 
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Join Date: 02-05-13
Location: Jackson, WI
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Looks Great!!
I like the idea of adding the filé per bowl. Some of my friends and guests don't understand the gumbo thing and never thought about adding filé at the table...

If Bluesman and cameraman don't not finish it all I'll have some too!
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42" WFO,[B]In Progress[/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B]
Offically a [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL]!!

[COLOR=Red]My Build[/COLOR]:
[URL]http://www.bbq-brethren.com/forum/showthread.php?t=153650[/URL]

"[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes
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