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  1. walfu

    Giving a Pork Shoulder Roast a try (Bone in)

    Smoked a small pork roast today. Pulled it at 145º. Was fantastic. Marinated over night in a soy sauce based recipe. You could cut it with a fork.
  2. walfu

    What's your occupation?

    I started in the restaurant business for many years.  I then made the unusual transition to being a Paramedic.  I was a Medic for almost 10 years.  The last 12+ years, I have been a Police Officer in an urban police department.  I have been a supervisor for over 3 years.  It's very interesting...
  3. walfu


    Yes it is!
  4. walfu


    Thanks Disco. They were great. I got all the suggestions (remove the membrane, rub, cooking temp, and spray) from SMF. Great resource!
  5. Ribs


  6. walfu


    Smoked some ribs today with a spicy rub, hickory, and a 50/50 spray of white vinegar/apple juice. Turned out great! Thanks for the suggestions!
  7. 20130727_182854.jpg


  8. walfu

    Thank you!

    Sorry, will be sure to post pictures next time!
  9. walfu

    Thank you!

    Smoked a pork roast today with some simple seasoning and hickory. Also some mixed veggies (zucchini, squash, fresh mushrooms, vidalia onion, olive oil, butter, and vegetable seasoning). Followed the collective advice and smoked the pork to an IT of 145. Both were spectacular! I'll start to...
  10. walfu

    Another newbie

    Hi all. Great site! I am brand new to smoking. I picked up a Master Forge gas smoker a few weeks ago. I have done a couple whole chickens and ribs in it. I have been really pleased with the results. I see most use internal temp as their guide. I need a good IT thermometer if that's the...
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