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  1. redrocker65200

    Pork shoulder Ribs?

    First of all, hello all. Been a while. Life get's in the way. Question of the day. My wife brought some Pork shoulder Ribs. I have never heard of them, and they are already cut. Do I cook them like ribs? or like a shoulder with the bone in. Apple wood is best since they are pork I am...
  2. redrocker65200

    Smoke question

    Greeting to all. Been away for a while, but thought I would come by and see what's up. Was reading some of the posts regarding smoke color and it made me think a bit. I have a Propane smoker and use chunk wood from a bag purchased at my local hardware store. It is for smoking. I run the top...
  3. redrocker65200

    Small brisket for the newbie

    Been a while since I have been here, but dusted off the Camp Chef smoker. My wife found a small brisket, about 3 pounds or so, at a local market. So I wanted to give it a try in the smoker. It appears to be just the flat part, as it is only about maybe a half inch thick, but what the hell, I...
  4. redrocker65200

    Tri tip

    I have about a 3 pound tri tip that I might try smoking. I work graveyards and want to try and start the smoke in the afternoon. So, my question is, in general, how long would a 2.5 to 3 pound take to cook at 250 or so? Thinking of either Apple or pecan wood as that is what I have handy...
  5. redrocker65200

    Hamburger last night

    Smoked hamburgers last night. Apple wood and about 225 to 250. Came out good. Family liked them.
  6. redrocker65200

    Center cut beef brisket

    Ok. So after seeing a 6 pound brisket for 10/pound my wife went to Lunardis here and found a 3 pound "center cut" brisket. It was still 10/pound, but starting small was an easier sell. So i threw some SPOG on it and it i s sitting in the fridge. It is probably about 2 inches thick so i am...
  7. redrocker65200

    Brisket prices

    Went to the local mega mart yesterday and found an 6 lb brisket. The kicker was it was 10/pound. WTF. Is this normal?
  8. redrocker65200

    Not a smoker question, but does involve fire

    Greetings to all, and Happy 4th. My wife and I have been kicking around the idea of putting a propane fire pit in the backyard to just lazy around on those cool San Francisco evenings. I know there are plenty of predone units available, but I was looking at trying to do one myself. I don't...
  9. redrocker65200

    By family requests. Another try at chicken breasts.

    Rubbed and ready. 3 hour brine in about 1/4 cup of salt and 1/2 cup of brown sugar. Tropics rub recipe with just a bit less salt. Hopefully in 3 hours we will be good to go.
  10. redrocker65200

    Thin blue smoke

    OK, guys, here is something that I have been wondering about, but never really thought about asking until now.  I have a Smoke Hollow 18 propane smoker.  I see you guys type TBS (thin blue smoke) all the time, so here is my question.   When I first load up the wood and it starts to smoking, it...
  11. redrocker65200

    Pork spare ribs

    Just bought these to smoke tomorrow. Dont i need to trim off the bottom part? Then pull the membrane and rub. Right? First time trying this so any input would be great.
  12. redrocker65200

    First time sausage question

    Greetings guys,  I want to try my hand at smoking sausage, but don't at this time, want to get into the stuffing and all that.  The local grocery store has a meat counter where they sell pre stuffed sausages.  What are your thoughts on using them as a trial run?  My son and I like them, but...
  13. redrocker65200

    Turkey breasts

    Ok. I have done some searching but now I am even more confused. I bought 3 breasts each about a pound or so in weight. They are boneless and skinless. I am going to skip the brining because my wife is concerned it will be too salty. My plan is to smoke between 225-250. Use Apple wood at first...
  14. redrocker65200

    First pork butt smoke.

    7 pound butt coated with mustard and then rubbed with recipe i got from chefjj. Going into the fridge until tomorrow morning. Will hit the smoker about 6 or so with the hope it will be done for dinner. Going to use a method i saw here. I think it was posted by bear. Stay tuned. Pics to follow.
  15. redrocker65200

    Ok. Here we go.

    All the stuff lined up Chillin in the fridge for a couple of hours.
  16. redrocker65200

    Meatloaf

    Greetings to all,  I am new to all this, but have a couple of chicken smokes under my belt.  My next attempt is going to be meatloaf, wife's request.  I have found a nice recipe here that includes Mac and Cheese, so that is my base.  I have a couple of questions for the group. Let me premise...
  17. redrocker65200

    Is this what I should be looking for

    When looking for pork for pulled pork, is this what i should be looking for?
  18. redrocker65200

    2 pound london broil

    Was going to bbq but wife suggested smoking it. So let's see what you guys can come up with on short notice. I am looking to make it for dinner tonight. Cook temp and any rub recipe would be awesome. Let's see what you guys can do on short notice D
  19. redrocker65200

    Second try

    Well, I am on my second go around with the chicken breasts.  For those who missed the first one, it was boobs wrapped in bacon.  This time, I bought smaller boobs, dammit.  Being a boob guy, that was very tough to say.  LOL.  Seasoned them up according to the rub recipe that Tropics gave me. ...
  20. redrocker65200

    IGrill Mini

    My brother brought me one of these for my birthday yesterday.  Have not even opened it yet, but wondering if anybody else has one and what they thought.  Seems one probe is a bit of a problem, but I will use my wife's old meat themo like I have been for the temp of the smoker.  I like that it...
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