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Recent content by pitmasternmakin
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I really enjoyed this thread. I Appreciated all comments, opinons, and experiences; although most of it occured 7 years ago. Heck, even got helpful lessons on building a coal harvesting fire box and learning how to type. I also liked the way Oillogger put the finishing glaze on the subject. ...
During my search for info on GOSM Big Blocks, I noticed that Bass Pro Shops are not carrying them anymore.
Landmanns online store has jacked up prices compared to what I read that others have paid for them. Does anyone know if another dealer has them at the lower prices?
Next question is...
There are a few comments about Backwoods Smokers already in the archives. But unless I missed something they seem to be fairly old. I am looking for a new smoker and, "wow" there are sooo many choices. I really like the thought of a well built well insulated smoker with temp control. Does anyone...
Wow, many thanks for sharing your advice and info. The pictures are helpful and the info is in my language. Some of these guys (although great folks) try to talk like scientists and lose my attention quickly. Thanks again and a "Acuna Mototta" (means "No Worries" )
Ok I am sorry, I put the cart in front of the horse. Afer I sent these questions I found plenty of subjects addressing them already in the archives. Although some of them are few years old, I guess they should still be good advice. And to climb further under my rock the finished temp in the...
Hey Guys, I was reading The Smoke and Spice Barbecue book and it says a shoulder is finished at a 160 to 170 degree internal temp. Do any of you use an internal temp less than 200 to complete your butts? Also how many of you that cook around 220 temp wrap n foil mid way thru cooking and...
Hey Guys, I live in Southern Kentucky. The most common method of smoking around here is starting a fire of Oak or Hickory slabs close by the pit. Then shoveling the coals under the meat. I believe this is may be called the direct heat method. However we do raise the pit 24 inches plus over...
Ok , What I have learned about smoking is from my uncle. I have cooked on a concrete block pit where I built an oak slab fire and transferred hot coals to the the pit. The coals are about 24 inches below the meat. I cook between 185 and 210 degrees. This does work well and seems to be the...