Recent content by mmq13
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Been to busy to haunt this forum, but still smokin'!
Been to busy to haunt this forum, but still smokin'!- mmq13
- Profile post
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Pork Loin w/ Memphis Rub
Hello Barefooter, That looks fantastic. Sitting here with wifey watching UNC vs Duke game and recalled she has a loin in the fridge. Just told her to scrap plans for that thing, I am taking over. Thanks for the nudge! Scott -
Is it bad to smoke meat in a shed??
I have an offset as well and the tips you have received so far are excellent. I have one concern, when battling the elements, even with an enclosure, I need access to control the smokers exhaust vent should a wood flare up happen. Close the intake and exhaust vent, and out goes the flame and a...- mmq13
- Post #19
- Forum: Wood Smokers
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Smoked Carne Asada
Yet another target set. Looks and sounds fantastic. Thanks for sharing your recipe! Scott -
Thank you
If I had a point to give it would be yours. There's no finer compliment than being asked when/what are you smoking next and can I be present. I have started getting the same treatment from my neighbors/friends and it does in fact bring everyone together. Kudos to you, TripleQ!- mmq13
- Post #8
- Forum: General Discussion
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What am I doing wrong with brisket?
I have a Brinkman offset which is very similar to your Horizon. Bought 1/8" thick steel plate scrap from Lowe's and cut them to fit the bottom grate of the smoking chamber, as well as one in a Trapezoid shape messured to rest on an angle against the hole leading to the firebox. This brings the... -
UK Ribs - Take 2... and THANKS
Smoking can be an adventure. Happy to see you didn't let one bad go keep you from trying again. Might I suggest keeping some notes of each time you smoke. Include the basics like meat and seasonings, but also weather and type of fuel. My memory is not what it once was and I fond this beneficial... -
What can I smoke tomorrow with no prep tonight?
The more you open the lid, the longer it will take. Unless you're using a Weber or the like that you must open the lid to add wood, it's always best to leave it closed. I use an offset stick burner and don't open it once during those first few hours. -
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- mmq13
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- Album: What can I smoke tomorrow with no prep tonight?
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What can I smoke tomorrow with no prep tonight?
By the three hour mark, you have achieved the smoke ring and bark you are looking for. By wrapping, you are helping to render more of the fat and keeping moisture in the pork. This is one I had on not too long ago at the three hour mark. -
What can I smoke tomorrow with no prep tonight?
You're doing it right if you like to use sauce. Generally, I will have sauce available on the side should they want it. I find less folks want sauce than do, hence on the side and not mixed in. Scott -
What can I smoke tomorrow with no prep tonight?
I usually apply rub ~30-45 minutes before I fire the smoker, so it has time to set on the butt. Smoke about 3 hours at 225, then pan and cover with a little apple juice in bottom of pan until 205 internal temp. At this point, remove foil and let it rest in smoker as it cool, about 45-60... -
First 2017 Smoke
Does smoking for friend New Years Eve count if they were still eating after midnight? 128539 Feel the gravitational force of the smoker as we speak. Looks great Mrclean!- mmq13
- Post #5
- Forum: General Discussion
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What can I smoke tomorrow with no prep tonight?
- mmq13
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What can I smoke tomorrow with no prep tonight?
Did someone say bloody Mary and smoking? I prefer a fat green onion to celery. As for the prep work, I have tinkered with both and don't see much difference. I'll inject my pork butts occasionally and have done it the night before and same morning with very similar results. Be sure to show us...
