Search results

  • 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. A

    My barbecue sauce is no longer developmental.

    I put it in my cookbook. I will post it here after I have a publisher for the cookbook.
  2. A

    First smoke on the Cuisinart planned

    Is a charcoal ring necessary?
  3. A

    First smoke on the Cuisinart planned

    How long between refueling after you got the larger charcoal ring? Yes, it's the same as your old smoker. A Cuisinart 18
  4. A

    First smoke on the Cuisinart planned

    I decided to wait until I get a digital thermometer with two temperature probes first
  5. A

    First smoke on the Cuisinart planned

    That's what to do. Might want to use the minion method with prolonged smokes, so I'm going to break in the new smoker with country style ribs.
  6. A

    First smoke on the Cuisinart planned

    I decided to smoke country style ribs because I want to do some mods to the smoker before attempting a six hour or longer smoke.
  7. A

    First smoke on the Cuisinart planned

    Any tips on a snake that will have the temperature at 250°?
  8. A

    First smoke on the Cuisinart planned

    I have to at least upgrade the thermometer on the Cuisinart 18 before the first smoke, but I plan to marinate two Boston Butts in three parts apple juice and one part Captain Morgan spiced rum starting on March 5th. I'm March 10th, smoke them at 250° using the snake method and apple wood chips...
  9. A

    Making barbecue sauce in the middle of the night

    Cool. Lol. I'm writing a cookbook, but might not put the barbecue sauce in it.
  10. A

    Making barbecue sauce in the middle of the night

    Update: I went ahead and sampled the sauce. Too sweet. Some people like a sweet barbecue sauce, but I'm shooting for mildly sweet, mildly hot. I know the adjustments to make.
  11. A

    Making barbecue sauce in the middle of the night

    I'll know how it turned out on Thursday. I ditched alcohol and pot in 1995. Still smoke cigarettes. Anyway, I wrote down the recipe. Shooting for a really good all around sauce.
  12. A

    Making barbecue sauce in the middle of the night

    This time I might have it right. The house is smelling good .
  13. A

    Assembled the new smoker

    I taught myself to smoke meat on a Brinkman. You have the right idea. I'm planning to smoke something soon.
  14. A

    Assembled the new smoker

    I may be new here, but I'm not new to smoking meat. The disadvantage it has compared to a Weber Smokey Mountain is thinner steel. An advantage is the handles on the body of the smoker. I like that I can lift the body of the smoker off of the fire should I need to. So, have I already thought...
  15. A

    Assembled the new smoker

    I haven't decided yet. Probably either smoke a couple of chickens or a Boston Butt
  16. A

    Assembled the new smoker

    First smoke sometime next month
  17. A

    New to the Forum

    Welcome. You've come to the right place.
  18. A

    New smoker

    Going to get Weber rib racks.. I should be able to smoke 10 racks
  19. A

    New smoker

    My new smoker arrived a couple of days ago. I haven't put it together yet, so this is a downloaded picture of one. It's a Cuisinart 18. Yes, a Weber Smoky Mountain would be better, but it wasn't in the budget. I plan to smoke country style ribs as the initial smoke. Any of y'all have one? How...
Clicky