Recent content by Old-Man-Matt

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. Old-Man-Matt

    When to start a smoke?

    this ones one of my colabs with another maker. i did the steel he did the knife.
  2. Old-Man-Matt

    When to start a smoke?

    Dinner has been had the smoked chicken and beef blade roast were both delicious and tender. Ended up being 15 hours for the beef and 3 hours for the spatchcocked chicken. I'm exhausted but worth it.
  3. Old-Man-Matt

    When to start a smoke?

    Holy shit guys I think it's almost ready to go into the Esky wrapped in towels. About 14 and a half hours so far. Looks and smells good the bark was still good when I unwrapped it for half an hour of bbq sauce basting. The chickens looking good too
  4. Old-Man-Matt

    When to start a smoke?

    Forgot to add a before shot
  5. Old-Man-Matt

    When to start a smoke?

    We are at ten hours now and it's stalled at 165. I wrapped in butchers paper with some apple juice and butter a few hours ago.
  6. Old-Man-Matt

    When to start a smoke?

    Oh man I'm never cooking overnight again now that I've read a bunch of threads on here about doing it days before
  7. Old-Man-Matt

    When to start a smoke?

    Thanks for the help man, it's 5.30 am I'm slightly delirious from lack of sleep but the fires still burning... I think. Time to check it again
  8. Old-Man-Matt

    When to start a smoke?

    Thanks guys. I decided to start it at midnight to give me enough time of it takes a few more hours. I'm now 3.5 hours in and I am tired af. Look forward to eating it though
  9. Old-Man-Matt

    When to start a smoke?

    Hi everyone I'm new to smoking as I've just finished building my first offset smoker as a Christmas gift to myself. Trying to work out when to start a smoke to make sure I'm not leaving guests hanging till 9pm dinner. I've got myself a 7lb blade roast (all the briskets were sold out as well as...
    • Old-Man-Matt
    • Thread
    • beef reverse flow smoking beef
    • Replies: 25
    • Forum: Beef
  10. Old-Man-Matt

    newbies 1st rf smoker

    the flavor was awesome. good smoke ring at hour 7 i un wrapped it and basted with bbq sauce for another 25 before resting for half an hour in paper. so damn worth it i loved it although it stalled at 165 and i should have left it on for another hour or two i was getting hungry
  11. Old-Man-Matt

    newbies 1st rf smoker

    3 hours in and I just gave it a wrap of butchers paper. I found it hard to maintain a good temp at first but after 2 hours the coal bed was stable and temp was a lot easier to maintain. I’ve also thrown on some thick slices of Christmas ham on for about an hour just to see what would happe, was...
  12. Old-Man-Matt

    newbies 1st rf smoker

    get the heavy bastard home and seasoned it yesterday. today i got some beef short ribs and did a spog dry rub. tomorrow will be the first cook.
  13. Old-Man-Matt

    newbies 1st rf smoker

    the day before yesterday i did a small burn in it to check for any major problems and it seemed all good bar a few tweaks.today i got a drain in the rf plate done. gutter to come in future as i didnt have any good stock for it. i got the oxy torch out and blasted all the remnants inside the...
  14. Old-Man-Matt

    newbies 1st rf smoker

    thats a good idea. ive got my rf plate removable at the moment for just such modifications. im gonna run it with aluminium water trays ontop of the rf plate for the first couple fires just to test everything else first. being in australia cold weather is like 5 degrees celsius at coldest so...
  15. Old-Man-Matt

    newbies 1st rf smoker

    Anyone else ever used a Damascus axe for a handle lol. I made the axe ages ago but it had cracks so wouldn't be good as a working axe.
See more
Top Bottom
Back
Clicky