Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. leebo60

    Question on Ribs?

    I was wondering if anyone has smoked any beef short ribs before? I tried some on my traeger, along side a 3 lb. chuck roast, and both of them were pretty tuff. It was rather cold out, and I had to run my grill on medium setting, which means that my temps were averaging about 250 to 260 degrees...
  2. leebo60

    Gosm Modifications

    I just picked me up a gosm gas smoker at Wal Mart, and I was wondering if any of you can save me the time of learning the hard way, and tell me what mods I need to make on it, that will save me some grief in the long run. I bought this thing for fifty bucks, instead of the normal one hunred...
  3. leebo60

    Question on Pork Loin

    I am pretty new to the smoking game, and I am going to attempt to do a pork loin. Should I cut the loin in half (it is about 9 lbs.), and also should I marinate the meat, and for how long? Any tips or recipes for rubs, or sauces will be great. Thanks, Lee
  4. leebo60

    Persimmon

    Has anyone ever used persimmon wood for smoke. I have hundreds of these trees on my property. Some bear tons of fruit, while others bear none. I guess those that don't are pollinators. Anybody with any experience ? If so, would it matter if I used fruit bearing trees, or not?
  5. leebo60

    Hello From Maryland

    I'm new to this site, and hope I can learn a whole lot from you seasoned smokers. My name is Lee, and I've grilled meats for a long time, and I've always added a couple of handfuls of wood chips soaked in water right on top of charcoal. Most of my friends really like my chicken and country style...
Top Bottom
Back
Clicky