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Hello all.
I haven't been around lately cause I've been trying to loose a few lbs. (40 with about 20 more to go) and although I consider myself to have pretty good willpower, when there's puled pork or ribs in the fridge all bets are off.
I've had a hunkerin to smoke a butt recently so I went...
They smoked @ 275-300 till the breast read 170... about 4 hrs.
I decided to only smoke 2 at a time. Even though they are spadgecocked, they would have been jammed in the smoker and I didn't want to handle them that much. This way they smoke till there done!
Thanks for your kind words... it's a...
I smoked 2 14 pounders for Thanksgiving this year and they came out great. For Christmas I'm smoking 4 and giving them to a local shelter.
I'm just wondering if stacking nearly 60 lbs. of poultry is going to present any problems... uneven cooking etc.
I brined them and used the spadgecock...
I've never smoked more than one at a time. Anything I should do differently? Will the added mass make cook time longer? will the one on top rack cook differently than the one on bottom?
This spadgecock method looks good so I think I'll try it.
Also, I'm gonna use a buttermilk brine... what...
It's odd that I was pulling a 10 lbs. brisket from my new BB GOSM tonight when I ran across this thread. It smoked for 14 hrs until 196 internal then I just finished rapping/resting. The smell is filling the house and it's driving me nuts. The problem is it's 11pm and by the time I dive into...
Just made my first batch this past weekend and loved um!
The best part about it... the wife likes them just as much and she's asking for more.
Gotta love smokin
Smoke absorption was definitely reduced. After thinking about this last night, I think it was because of the size of the pan I had it in. The sides where a couple of inches tall which didn't allow the smoke to make it's way to the meat. You would think that in a confined space, smoke would...
Well I tried a different probe just to check and it also showed 200. So I decided to put it back in and let it go for a while longer... took it off when it registered 214... let it rest for about 20 mins. (took a lot of patience on my part by the way).
Results: Very tender, juicy and flavorful...
I just went out to turn the brisket and cover with foil just as Smokie Okie said to do and I put in my digital temp prob in the thick part of the brisket and she shows me 203...
Keep in mind that I seared it whole on a 550 degree grill until nicely charred, put it in the smoker at 250, smoked...
I was at Costco today and picked up a 7.5 lbs brisket but the labeling didn't say if it was a flat or a packer.
Gonna smoke it tomorrow. Wish me luck my first one about 4 yrs ago was a bomb... I think it was a flat with no fat (dried out and tough).
I just couldn't wait to try a pepperoni pizza fatty.... and here she is!
This time I used thin sliced bacon and cooked it to 170 degrees. I gotta tell you that the flavor from this thing was outasite! It was like eating my favorite pizza only without the crust.
I forgot to add to the picture I...
I'm smoking a rib for dinner tonight and I'm not sure which wood to use for smoke... hickory, pecan or mesquite. I'd like to try mesquite but not sure if it will over power the taste of the beef.
What do you guys think?
I did my first fatties this weekend and I also used thick sliced bacon and got the same results. Awesome flavor but soft bacon. I will definitely use thin from now on.
No doubt... I contacted Landmann the company that took over the Great Outdoors line, to see if I could get parts for my A032142 SS GOSM. Good news is there do carry parts for the newer models (last few couple of years) but not for older ones like mine.
Oh well, I guess I have to upgrade to a BB...
I was torn as to which one to try first so I decided to do one Cuban and one Cajun.
Hailing from New Orleans and having spent way too much time in the bars and restaurants, both as a patron and bartender, I just had to put together my version of a Cajun Fatty.
Fresh andoullie sausage and Gulf...