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Recent content by islandqking
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Danny,
In the sliced picture, can you see how the flat is slightly lifted off the cutting board a little. Is this from it being too "TIGHT" still? Or does it happen with the cut of meat sometimes?? I thought if it was rendered and broken down more it would let go nd lay flat?
So I do have a few questions for the Brisket veterans. I used a very basic rub. Salt, Pepper, Montreal Steak Seasoning...
1st time I've ever smoked with lump hardwood. Royal oak. I am completely convinced by its performance. I held a great temp all day. I added in some logs to practice...
OldschoolBBQ. THank you for the honest and great wisdom. I am switching to charcoal only for now to learn temp control a bit better on my pit. I will switch to wood once I master charcoal. Thanks for all of the advice folks.
Thanks for all the responses. I think the verdict is to use charcoal only now. Small chunks for smoke obviously. I def have enough room around the fire box. It sits up on a rack.
I had no idea the trail master isn't able to be a stick burner? Can I ask why?
Would you suggest hardwood...
OK. So I am looking for some help from the seasoned veterans. I am having a few big issues while smoking. Here is my setup....
Brinkman Trailmaster Limited
Mods-
- Entire smoker sealed with high heat sealant..
- Charcoal basket--12x10x6
- Deflector plat at 45 degree angle...tuning plates--
-...
First off, thank you to everyone on the forums for the help getting started. I've been cooking and grilling for a long time at a high level. I come from a family of amazing "competition winning" home cooks from Cuba. I became obsessed with learning how to smoke meats a few months ago. I have...