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  1. red farr

    How to use mild jalepenos

    ... get couple handfuls of habaneros put 'um together allow for your heat strength...peppers for awhile...you may have gotten TAM seeds it's a mild Jalapeño developed by Texas A & M University (TAM) for those among us faint of heart.... Red
  2. red farr

    WSM 14”

    ....shoulders...brisket....chicken...short ribs,beef or pork...great...ribs , tough nut to crack , have to split them....
  3. red farr

    The fire Management

    …it takes lots of air to burn a fire….you see that it’s better to have to much air than not enough , keep the door open…. Red
  4. red farr

    Is this smoker is good to buy?

    ....read this... https://www.smokingmeatforums.com/threads/the-fire-management.276835/ Red
  5. red farr

    The fire Management

    …it means you need to have more air flow to the fire.. …yes you can make the hole larger in the future but don’t cut any metal NOW/YET……when the wind is blowing it’s very hard to maintain temps….you can turn or reposition the smoker so the wind is not blowing into the firebox or build something...
  6. red farr

    The fire Management

    ….better , much better Martin do it again this time leave the rear door fully open while the fire is burning , do not close the rear door…when you close the rear door you cut off the air flow to the fire….first the fire goes to smoke then goes out, just let the fire burn with the rear door...
  7. red farr

    The fire Management

    ....you're in for a real treat Hank...the way BBQ tastes over wood and over charcoal.... Red
  8. red farr

    The fire Management

    ...it’s simple Hank…if you burn a fire you need lots of oxygen…lacking oxygen/air the fire goes to smoking , then out…to keep the fire burning you need air lots of air… Red
  9. red farr

    WSM 22 - Door ajar?

    ...it is better than that...I told them it was messed up...took 3 days to get here... Red
  10. red farr

    WSM 22 - Door ajar?

    ...mine was a little off too...used a piece of cardboard and some glue...cost...about a nickel... Red
  11. red farr

    WSM 22 - Door ajar?

    ...call Weber customer service..explain...they send you a new one.. Red
  12. red farr

    The fire Management

    …yes the door not the vent just open the door all the way , the top door should be closed…if in doing the test with the rear door fully open and the cook chamber closed off…..let the fire burn so you can see what happens…..you’re looking for a glowing bed of embers at the conclusion of the test...
  13. red farr

    The fire Management

    …leave the back door fully open when you test…closing the rear door cuts off the air supply the fire starts to go out and you get smoke…the only reason to check the firebox is to burn wood…if you use charcoal you don’t need a lot of air , charcoal will smolder with very little air , wood is a...
  14. red farr

    The fire Management

    ….get rid of the grate in the fire box you’ll never have a bed of burning coals with a grate…..close off the cook chamber opening to the firebox see if you can burn a fire , wood only….the fire should burn down to a bed of coals without the grate…if you can’t burn a fire down to coals , not...
  15. red farr

    I need a little insight with my UDS

    ...why do want to cook @ 225˚ ? ..... Red
  16. red farr

    Whats your favorite all around bbq sauce???

    ...Jeff's sauce is good....commercial sauce ? Kraft Original Red
  17. red farr

    22.5 vs 18.5 wsm

    ...I have an 18.5 it's toooo small..the grate is 18.5,the water pan is an inch away from the sides so you have an 16 inch cooking surface maybe a little smaller...you have to trim the ribs or you burn the ends so you'll need a rib rack for more than one...on the up side the 18.5 is perfect for...
  18. red farr

    Smoker Technicalities

    ...unknown about Hardy board cause nobody uses it...daveomak is on to it get some sheet metal thin use a hardwood for insulation... Red
  19. red farr

    Vertical Smoker vs Traditional w/ Offset & suggestions

    ...I have a vertical I built it...it burns wood...you have to be careful with smokey mountain , kamado's , kettle's they all work the same...they don't burn wood not enough air flow...they smolder charcoal...even with yours your getting the taste of a wood fire... Red
  20. red farr

    Ok joe highland vs WSM 22

    ...if you think putting a block of wood on a charcoal bed gives the same flavor as a wood fire...you have never had BBQ smoked with a wood fire....
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