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. southoksmoker

    Mesquite wood

    Well, I was looking around for firewood for my fireplace the other day and Lo and Behold! I came across a guy in Wichita Falls that has a BUNCH of mesquite wood for sale at only $80 a rick (8ft x 4ft x 20in)! I can also get my hands on bundles of seasoned, split mesquite for $5 each. the...
  2. southoksmoker

    Huge smoker in Southwest Oklahoma

    Hey folks, Looking for that perfect gift for the avid outdoorsman or the serious BBQ'er? Here it is! A custom built smoker, trailer mounted and ready to go. This smoker has a 30" vented firebox, a 64" horizontal cooking surface and a 40" verticle cooking surface. It is built out of heavy gauge...
  3. southoksmoker

    Need help with Buffalo! Smoking tomorrow! :/

    Hey guys! Well, It's been an uphill battle dealing with life and pleasure, but I think pleasure is finally winning over! After 3 months of tinkering "when time allows" I'm finally ready to fire off "Li'l Joe", my trailer-mounted smoker, for it's maiden smoke. Everything is finally falling...
  4. southoksmoker

    Sauce for brisket??

    Oh good grief! I have heard it back and forth about the virtues/damnation of putting sauce on brisket. My wife, for one, always has me save the excess juices and make a sauce when I am done smoking a brisket. I jokingly(at least she thinks so) tell her that sauce on a good brisket is...
  5. southoksmoker

    Look what I found!

    Well, I was looking around at the scrap steel yard the other day for some material to build a new smoker. Holy smokes, was I surprised at how much steel had gone up! So, I got on craigslist and was looking for some old propane tanks to use. Lo and behold! I found this rig in Yukon...
  6. southoksmoker

    Question

    Hey, is there anyone else out there that crisps up their bacon wrap in the oven? I use THICK cut bacon in my wraps and when I pull the fattie from the smoker, the bacon is usually totally crispy, so I toss it in the oven at 400 degrees for about 15-20 minutes to crisp it up, then let the whole...
  7. southoksmoker

    First fattie!!

    I am SO Excited! Can't wait to fire up the smoker in the morning. Being a big fan of mexican food, I figured my first fattie should be a tribute to the south of the border. So, without further adue, here she is! Went to the local butcher shop and got 2lbs of some really lean ground chuck. A...
  8. southoksmoker

    Greetings from Southern OK

    Hey All! Awesome site you have here! I've smoked meats off and on for the last 15 years, from Hawaii to North Carolina(Yup, I was in the military). Seems everywhere I have gone, folks do things in different ways with different ingredients. I have picked up a bit here and there, but never...
Top Bottom
Back
Clicky