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griz's pork / rib rub
Thanks griz400 I will give it a try- steelers
- Post #5
- Forum: Sauces, Rubs & Marinades Sticky
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sweet pork rub
Hey y'all, chuck here, anybody got any good sweet rubs for a smoked pork loin, doing one today and I don't have any sweet rubs that I like, so I thought I would see what you all have, cause I am coming to the smokers around, thanks for the help, I will let you know how it turns out, thanks again -
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making the lid airtight
Yep, it's a Char-griller offset, with Firefox to the right of the griller and smoke stack to the left -
making the lid airtight
- steelers
- Album
- Comments: 0
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1498666709715593862619.jpg
- steelers
- Media item
- Comments: 0
- Album: making the lid airtight
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Maryland group forming come join us
Hey there half-smoked, i woud like to join the MD group, this is Steelers, I do live in Aberdeen, Md. and I am a Steelers fan, oh well, what can u say, anyway I wouold like to join your group, talk at you later, cya- steelers
- Post #39
- Forum: Maryland Members
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making the lid airtight
Hey y'all Steelers here again, got a question hopefully someone has an answer, what can i use to help seal the lid to the bottom when i close the lid, had a lot of smoke coming out. As i understand it, you should only have a thin blue wisp of smoke coming from your chimney and not out around... -
top round roast: to smoke or low and slow with no smoke, any thoughts
hello again b-one, well got er done today, pretty good results, started with charcoal and lump charcoal, little bit of wood, got her going but used too mujch nd it stayed at 280 to 300, but i smoked it every hour with hickory, and i cooked it for 4 hours, and i tell you what, thats the best top... -
top round roast: to smoke or low and slow with no smoke, any thoughts
ok i will try and find this MD group, oh, the name, STEELERS, oh well, going for number 7 this year -
just wanted to say hi, hi
Thanks for the feedback, I got it to 260 now added more lump charcoal and I will smoke once every hour, thanks for the welcome, glad to b part of this community, GO Steelers -
top round roast: to smoke or low and slow with no smoke, any thoughts
Cool, I will try that next time, right now I have that roast on and the temp is at about 280, been smoking for 1 hour, trying to get 225, no luck, all vents closed, oh well better luck next time, thanks for the feedback -
top round roast: to smoke or low and slow with no smoke, any thoughts
thanks for the reply b-one, kind of a stupid question: should I smoke or do a low and slow with no smoke, on a smoking forum whether to smoke or not, but I am going to do smoking, of the top round, thanks for the feedback -
just wanted to say hi, hi
I wanted to introduce myself, I am Chuck from Aberdeen, Md., I am retired, so I got some time on my hands, thought I would take up smoking meats, got an char-griller offset smoker, should of shopped around but this will do for the time being. I got to seal up where the lid meets the bottom of... -
top round roast: to smoke or low and slow with no smoke, any thoughts
Thanks Ray, I will try this, with hickory chunks, also I looked and looked on how to go to roll call and say hi to the folks, could not find how to do that, not really computer savvy, but any help would be appreciated, thanks -
top round roast: to smoke or low and slow with no smoke, any thoughts
Hello SMF, my name is Chuck, from Aberdeen, Md. I am new to SMF and I have a new offset smoker and would like to get any opinions of how to get the very best from a top round roast, either by smoking with apple chunks or doing a low and slow method, the roast is a 4.5 lb angus beef roast, I...
