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  1. bigbutt24

    4 hours of smoke or more?

    Thanks Jimmy!  
  2. bigbutt24

    Dry aged brisket

    Is there a huge difference in taste when smoking a dry-aged brisket vs wet-aged? With competitions what is the grade selection choice or prime with beef?
  3. bigbutt24

    4 hours of smoke or more?

    The first 2 times I smoked in my uds I smoked the butt right in the center of the smoke but this last time I used a pan filled with water, beer and apple cider under the butt. I didnt think the butt wasnt as tender with the pan and it took 12 hrs. Will you still get a nice smoke ring if half way...
  4. bigbutt24

    wet vs. kiln dried wood

    Thanks, I should have clarified for smoking meat.  
  5. bigbutt24

    wet vs. kiln dried wood

    Is it better to use wet or kiln dried woods for smoking, if so why?
  6. bigbutt24

    Going full time in the bbq business in the next 18 months

    Everyone here is amazing! Thanks for the suggestions and wisdom. There is something special about the bbq family and that's why I cant see myself doing anything else.
  7. bigbutt24

    Commercial smokers for a 55 seating restaurant

    Has anyone worked with a Friedrich?  
  8. bigbutt24

    Going full time in the bbq business in the next 18 months

    Any advice from the ole timers?
  9. bigbutt24

    Commercial smokers for a 55 seating restaurant

    Im working on my business plan and starting to look for the right smoker for my restaurant. Does anyone have any suggestions on some smokers and ones that wont compromise on the quality of the bbq?
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