Recent content by finsfree
-
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.
-
Competition Grade Beef Brisket
Where can I find competition grade beef brisket? I buy Angus Beef Brisket at my local grocery store and I'm finding beef brisket around $3 a pound. The internet said these Briskets could cost around $4 - $5 a pound. Am I really getting Angus at that price or is it just high end choice? Places...- finsfree
- Thread
- Replies: 14
- Forum: General Discussion
-
My Beef Brisket
I smoked a 13.5lb Angus Beef Brisket this weekend. I have a Oklahoma Joe Longhorn Offset Smoker w/ mods (see image below). I was trying to maintain a temperature of around 250 but it fluctuated between 240-270. I have never smoked this hot before and I underestimated when the meat would be... -
Where to place water pan?
Yeah, I was thinking that. I modified that prebuilt tinfoil pan that I got at Publix to be a little smaller. What do you think now?- finsfree
- Post #3
- Forum: General Discussion
-
Where to place water pan?
Hello, I have an Oklahoma Joe Longhorn Offset Smoker. I bought heat deflectors for it and I don't know where to place my water pan. Any ideas as to where I should place my water pan? Thanks,- finsfree
- Thread
- Replies: 8
- Forum: General Discussion
-
Big Green Egg vs Kamado Joe
I'm in the market for one of this style of smoker. Has anyone ever owned both? After watching some youtube videos and a google searching, it seems that the kamado has a slight edge only as far as simply addons. It seems like they both produce great food. Just curious if anyone has both? Thanks,- finsfree
- Thread
- Replies: 6
- Forum: General Discussion
-
First Smoked Rib Roast
Yeah, I was thinking the same thing. I watched a friend of mine pull his off at 118 and let it rest foiled for about 30min. The internal came up to 133. It was awesome!!! The one I did in the above post was a little more done than I wanted. I wanted a little more pink. My next one I'm pull off... -
First Smoked Rib Roast
Today I would like to share with the class my first smoked Rib Roast;) Started off with an 8lb rib roast. Seasoned the roast w/ a tube of Basil herb paste that you would buy at Publix in the produce department and Montreal Steak seasoning. Placed it on my Oklahoma Joe longhorn offset smoker... -
Too much smoke? Why?
I got an Oklahoma Joe Longhorn offset smoker. I love this thing! One issue that I am having is too much smoke. If I place a log in the fire box it will smoke like it's supposed to (thin light smoke), but after a while that same piece of wood will start to bellow out white smoke like crazy. Why...- finsfree
- Thread
- Replies: 7
- Forum: Wood Smokers
-
My Beef Ribs
Yeah, I agree but I am always looking for something new. I was going to just go with the basics like A1 or 57 sauce. Wanting to know what other people use. -
My Beef Ribs
- finsfree
- Album
- Comments: 0
-
IMG_20160904_184205.jpg
- finsfree
- Media item
- Comments: 0
- Album: My Beef Ribs
-
My Beef Ribs
I'm not a rookie anymore but I've never smoked beef ribs yet. Here it is after 4hrs of smoking at around 235-240. Internal temp at 185 degrees. Once again the Oklahoma Joe offset smoker comes through again! I love smoking in this Florida HEAT!!! What kind of sauces should I use? -
Smoking my first Salmon
It turned out pretty good! Sorry I don't have any pics. I'd like to use a brine next time to see if I notice a difference. By the way, I did a maple soy sauce glaze about 45min until done. Things that I would change next time: 1. Brine 2. Cut into 1 1/2 inch strip 3. Use cracked pepper... -
Smoking my first Salmon
I'm smoking my first salmon today on my Oklahoma Joe off set smoker. After watching some YouTube videos I wish I would have done some things different but it's to late now. So basically, I've got about 1 1/2 of salmon (1 whole filet) on my smoker at about 170-180 degrees. I'm using Apple wood...
