Recent content by efrain
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Father's day help
Thank you all for the help! @Phatback: I have a WSM 18.5, does that affect the cooking time? also I am smoking St. Louis ribs, is 275 a good temp for those? thanks. Efrain -
Father's day help
Hello all, my name is Efrain and I just realized I have not posted on this forum in over six years! I have been away from smoking for almost as long and wanted to ask for some help. My old man wants smoked meat for F-Day and asked me to make him some drums and thighs. The problem is I have... -
sausage smoke
Thanks for the quick reply, I also hava three and three quarter lb. Butt on I timed it for 6 hours but gave it time for 7 at 225 degrees to 250 is that about right also I put it on at 10 to serve my guest at 5 -
sausage smoke
Hi all' smoking some hot italian sausage today and wanted to know the cooking time on the links also I have some baby backs 2 and a half pounds and wanted to know if 4 hours is enough thanks -
first time chuck
Going to make some chuck roast, wanted to know what temp to take pulled and sliced thanks. -
pit bbq
anyone have any experience builing a actual pit, out of bricks or building blocks.I would liker to build one if any one has any experience please holler.here is one of the only videos i have found.thanks http://www.youtube.com/watch?v=MPSAQLIUCmo- efrain
- Thread
- Replies: 1
- Forum: Smoker Builds
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shoulder clod
hi, saw some clods at my local gs and they weighed in at 4lbs. a piece. i asked the butcher about them said he gets the whole clod and cuts it in to smaller cuts to make it more user friendly, anyway anyone have any advice on what to do with them and or experience would like to make it for... -
searing meat
I have a problem, i cant get sear marks on my steak, i have tried every method i know of, threezone fire, high heat to indirect high heat, etc, i usually pre heat my gas grill 20 minutes till' it is scorching, nothing, i have tried every thing on my weber kettle and no luck, closest thing i get... -
what happened
Mikey, i have a ecb(college student) and always turn out descent q, (although i do a mean pork shoulder) and have after a year of use, finally gotten the hang of keeping the temps at 225-250(although not always) How do i test my therms? i am using hickory(kingsford) first time using this brand... -
shoulder clod
Hi all, quick question, is the shoulder clod the same thing as a chuck roast, from what i hear most clods are about 13 pounds and most chucks ive seen about 3lbs. If not could i smoke a chuck roast and do i pull or slice. Also what other cuts of beef are good for q, i know brisket,tri tip,clod... -
what happened
sorry what i meant was the brisket was 175 7 hours in and 160 two hours later, i did a tri tip yesterday to test my thermometers and same thing, supposibly lower than what it actually was but got them medium rare 137. -
what happened
I dont know what went wrong with my brisket, i rubbed it with mustard then applied rub hoping to get a crust but crust was soggy, i cooked nine ours at 225-250, no flare ups, smoked for three of those nine hours and no smoke ring, i dont get it i added plenty of wood chips, more so then usual, i... -
oak, tri tip.
I bought some oak wood planks for a stair project i have going on and wanted to know if the wood is safe to smoke grill over.it is uncured and i am going to have some left over, wanted to use it for some tri tips.thanks. -
kansas city
does anyone have a good kc style sweet sauce for pulled pork and ribs, thanks
