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  1. tx pitmaster

    Quick and Easy Rib Membrane Removal

    agree... i use the back end of a spoon and aim for the middle of the rack.. slide the spoon, then my finger.. pull to one side and use a paper tower to grab the lifted end and pull the rest out.
  2. tx pitmaster

    Santa Maria grill?

    yes... i have one...! truly one of the best grills to use.. i've grilled up several tri-tips, ribs, chicken and whatnot for 4 years since i got it. i had my built at JD Fabrication's in Santa Maria and had it shipped to dallas. r-
  3. tx pitmaster

    Just getting started

    welcome to SMF from Dallas Texas... you'll learn a lot here...! r-
  4. tx pitmaster

    Hallo!

    welcome aboard from Dallas Texas..
  5. tx pitmaster

    Aussie Newbie

    nice build on the smoker.. i'm a woodworker also.. just sayin' welcome aboard! ron=
  6. tx pitmaster

    newbie here with some questions

    forsure... 40 degrees to 140 degrees in 4 hours.. as for your ground meat.. i'm not sure.
  7. tx pitmaster

    Camp Chef Smoker group?

    you will not be disappointed..... i would have liked the WW 36".. but out of my price point. as for the SG 24" which i did buy.. i'm hooked on it! r-
  8. tx pitmaster

    First 3 smokes on the new CC SG 24

    and... that's all that matters.. lol
  9. tx pitmaster

    First 3 smokes on the new CC SG 24

    always naked.. i've found that's the best way.. then just add sauce when you want. on the other hand i do KC style also 'once in a while' so i do on those occasions put a little sauce on 1.5 hrs before taking off.. r
  10. tx pitmaster

    Friday Afternoon Spare Ribs

    i've never wrapped or sauced my ribs on both my treager and CC.. no need. lol... looks like your ribs turn out just like mine.. then sauce on the 'side'... never on top.
  11. tx pitmaster

    First 3 smokes on the new CC SG 24

    I've been pretty busy lately so I haven't been able to post on my 1st 3 smokes on my Camp Chef SG24.. 1st smoke was on a spatchcocked chicken. And it turned out OK.. it did turn out kind of dry so gonna have to go to plan B on that. 2nd smoke was a half and full butt. For the butts I cleaned...
  12. tx pitmaster

    Quick and Easy Rib Membrane Removal

    for me... i use the back of a spoon, with the curvy part facing the bone (so that the curve is concaved, not convex to the bone). i slide the back end of the spoon under the membrane to the other end... then slide my finger under the membrane and lift to the shortest side... i then use a paper...
  13. tx pitmaster

    Scuttlebutt.. (my other passion)

    Too funny.. never even noticed.. lol
  14. tx pitmaster

    Scuttlebutt.. (my other passion)

    As a hobby smoking is great.. and my family loves good Q.. Saying that, my other passion is motorcycle riding which i've been doing since i was 8 (66 now). started with a mini bike, honda 50, honda 350, yamaha 600, kawi 900 (of course.. i had to have that in the 80's), yamaha fjr 1300 x2, h-d...
  15. tx pitmaster

    second smoke..

    almost done.... i'll let you know and take a pic.. 'bounce method says about another 30 minutes or so.. r
  16. tx pitmaster

    second smoke..

    my motto... if the day ends in 'y'.., it's a great day for smoking! hahahaha... so gonna fire up the smoker for the spares i got the the other day.. i cleaned up the extra fat, took out the membrane, talked lovingly to it as i was broadcasting and rubbin' in the rub and then placed it in...
  17. tx pitmaster

    Thoughts on a Camp Chef SmokePro SE

    i just pulled the trigger on the CC SG 24... this said, the unit your talking about is a great smoker, make no mistake about that! you may have more in your budget, but for pellet smokers the CC SP is a darn good unit. um.. your comparing apples to oranges when trying compare pellet...
  18. tx pitmaster

    Got Robbed

    that would be an Imperial gallon, correct? i believe that an imperial gallon is a quart more than a U.S. gallon.. but i could be wrong how much more...
  19. tx pitmaster

    What to smoke?

    agree totally.. no rapping necessary. i ensure the ribs are totally covered in rub and put 'em on at 185 to 220 and using tongs and the bounce method for testing for doneness. as you mentioned.. 5 to 6 hrs.
  20. tx pitmaster

    Got Robbed

    i'm from north texas, and was just in orange county ca last weekend.. and everywhere i looked it was like my picture.. here (n tx) i'm paying $2.85 a gal for regular.. a buck more per gallon.. sheesh.
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