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  1. adam46er

    Cold Weather Smoking

    That is a good idea.  I will look into it.....Thanka
  2. adam46er

    Cold Weather Smoking

    I have the Weber Smokey Mountain Cooker Smoker 18".  Unfortunately I live in Northern PA and the weather is starting to get cold.  I love to smoke but hate the idea of having to wait until spring to fire it up again. In the past if we get a day above 40 I would throw ribs on without a problem...
  3. adam46er

    Smoking a pork picinic shoulder this morning.

    I always leave the fat cap on and smoke it with the fat on top.  This way when the fat breaks down it oozes all over your meat.  I also smoke the meat to an internal temp of 195-200F and it just pulls right apart!  I like the idea with the beer though.  I usually just sprits the outside of the...
  4. adam46er

    Beef Short Ribs Help Please

    I took pics just have to upload them :)
  5. adam46er

    Beef Short Ribs Help Please

    I kept my temp between 215-230 for 6 hours AMAZING!!!!!!!!!!!!!!!!!!!
  6. adam46er

    Beef Short Ribs Help Please

    OK so the ribs turned out amazing!  I did the 3-2-1 and they were falling off the bone.  DEANOAZ I say go for it and try your short ribs. Adam
  7. adam46er

    Beef Short Ribs Help Please

    Thanks Pit!!!!!  I just put them in the foil and sprayed them with the liquid mix.  I can already see them pulling away from the bone.  I am taking pictures during this whole process too.  Everything sure does smell good.
  8. adam46er

    Beef Short Ribs Help Please

    OK so the short ribs are on the smoker.  I just put them on and put a dry rub on them.  I will leave them on for 3 hours then wrap in foil and spray with a apple juice vinegar mixture.  I will keep you posted.
  9. adam46er

    Beef Short Ribs Help Please

    Sure thing!
  10. adam46er

    Beef Short Ribs Help Please

    OK so I just bought a half a cow and its in the freezer.  You should see all the steaks and roasts mmmmmmmmmmm so good  So I open it up and see the ribs calling me.  I have the 18.5 sms and will be doing them on there.  So when doing these ribs will the 3-2-1 work?  These things are very...
  11. adam46er

    Sausage success 2nd time

    This may be a dumb question but here it goes   Why do you need to add ice water to the mix?
  12. adam46er

    Experminted at a BBQ joint today

    Salt and pepper are good as well but try this.  Take the generic clover valley spice meat tederizer and Tony's Cajun Seasoning and rub it on both sides of your steak.  Just be careful how much or it will be to salty. mmmmmmmmmmmmmmmmm so good!
  13. adam46er

    Experminted at a BBQ joint today

    Oh I am so with you on this one.  I think most of my food I smoke or grill is way better than I can get at a restaurant.  I went to a Texas Road House the other night and the steak sucked.  Mine are so much better.
  14. adam46er

    How much smoke is to much smoke?

    Well I did a pork shoulder over the weekend.  Turned out awesome and all the company loves it.  I smoked with a blend of Hickory, Apple, and Cherry.  I also use a spray and spray the shoulder every 45 min or so.  I use a 25% apple cider vinegar and 75% apple juice.  I think it helps keep the...
  15. adam46er

    My first beer can turkey.

    I was thinking a Fosters would have been better than the Labbats I used.  I also have a stand that the can sits into.  This was able to help support the bird.  Next time I am using a larger can :)
  16. adam46er

    How much smoke is to much smoke?

    So low and slow you do not get much smokey flavor versus hot and fast?
  17. adam46er

    How much smoke is to much smoke?

    I love the apple wood I have used that with my chickens and turkey.
  18. adam46er

    How much smoke is to much smoke?

    I am getting pretty consitant with the amount of smoke flavor my meat is getting.  I am not one for an over bearing amount of smoke flavor but like to tell its still there.  Recently I went to a BBQ joint and the owner smokes with all hickory wood which I use a lot of too.  His pulled pork was...
  19. adam46er

    FINISHING SAUCE (for Pulled Pork)

    WOW this sounds awesome.  I am doing a pork shoulder this weekend I will def. give this a try.  Thanks Jeff! Adam
  20. adam46er

    My first beer can turkey.

    The outside looks a little burnt but the inside was so juicy.  Literally when I sliced open a breast the juices came pouring out.
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