New Profile Posts

  1. Andrew West
    Andrew West
    Im smoking a brisket for the first time I hope it comes out good
  2. Snackshack
    Hi all I’m a newbie to the forum I tried to smoke ground venison bacon. Use a PID and internal temp raise but after 20 hr never hit 152 IT
    1. daveomak
      Snackshack, evening... I'm trying to find a thread you started so I can answer your question... Where did you post this ??
      Jan 18, 2018 at 10:44 PM
  3. Medicman440
    I know it January, but I have to get my smoke on. Doing some spare ribs today.
  4. Pamela Goins
    Pamela Goins
    Looking to learn much more about smoking. Very new to this bit absolutely love bbq'd foods.
    1. bikes blues bbq likes this.
  5. HitManQ
    A brisket a day keeps the doctor away
  6. smokin cowboy
    smokin cowboy
    Using an OAKLAHOMA JOES offset stick burner.
  7. The Boerboel
    The Boerboel
    I would like to soak my brisket in Jack Daniels for a couple days, any suggestions or in put on this?
    1. Fade2Blacc
      Place this on the forums and not as your status, you may be able to get better help that way. Good luck
      Jan 15, 2018 at 9:10 PM
  8. prestonk08
  9. smokinsuds
    Everything tastes better with a bit of smokey goodness
  10. billyj571
    billyj571 smokinal
    found it Al
  11. billyj571
    billyj571 smokinal
    Hay AL you had a recipe for smoked hamburger in chili a few years back you still have it I lost the copy u gave me.
  12. Monicaheninusa
    Happy new year 2018 ! Congratulation to everyone :))
  13. nmmel
    nmmel dirtsailor2003
    Is there a difference in Sirloin tip and Tri Tip?
  14. hank2000
    Down here in the boon docks we can’t always get the things that city folk can get. But we learn how to make do with what we can get.
  15. Sarex
    Complete beginner looking to try all things
  16. Rings Я Us
    Rings Я Us dscheibe
    Happy birthday.
  17. Robert. Broxterman
    Robert. Broxterman smokinal
    I'm look to find out the best way to get the smokey taste in a top serloin . And how long I should smoke it to get that taste.
    1. smokinal
      If you want more smoky flavor run your smoker at around 200 degrees & use a strong wood like Mesquite. Keep the smoke rolling until your meat is done. For med/rare you would be looking at an internal meat temp of about 135 degrees. So if you pull it out of the smoker at 130 & let it rest on the counter for about 10 minutes, it should bring it up to 135.
      Jan 11, 2018
  18. Robert. Broxterman
    Robert. Broxterman
    I'm new and looking to find info on how long it would take to get the smokey taste in a 12 pound top serloin. If anybody could help me?
  19. nmmel
  20. Troutslayer
    Not a newbie at smoking meat. Thx for the add