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  1. marco007

    Smoked some mackerel

    My brother and I smoked some mackerel, weighed about 5lbs. We had fish market filet them, nice huge filets, about 13 inches long! Rubbed with EVOO, kosher salt and pepper, and dill! Smoked 30-40 mins with hickory and cherry wood! Didnt want to do salmon, fish guy said try mackerel, so we did...
  2. marco007

    Looking for a Really Good Beef Slather Brisket

    We compete in KCBS Cook Offs, and looking for a Really Good Beef Slather for Brisket. I'm from TX, and know how a brisket is suppose be, but now reside in NC, and we have put out some good product. We have made some awesome brisket, with a 1/2-1 in smokering, tender as can be, nice bark.  We...
  3. marco007

    Trying to make my pit to a Reverse Flow Smoker

    Hello guys!  Have serveral concerns with my pit.  I have a Off set smoker, that was made in Texas, and temp. I use too cook at was around 250-275 all day long,  I moved to Charlotte, NC, and my temp. is now 300-350.  I can't seem to get down to smoking temp.   have been cooking good, but have to...
  4. marco007

    New to Forums!

    Originally from Texas, born and raised, but now reside in Charlotte, NC.  I know went from one bbq extreme to another.  Have an offset smoker, with tuning plates, and opposite smoke stack.  1\2 thick, 9ft long, and 30" diameter. Been cooking in IBCA in Texas, and now starting to do KCBS, and MBN.
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