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. beano

    Igrill 2 or the thermoworks smoke?!?

    Boy I think the tp-20 is the way to go!?!? Especially if the leads are lifetime Warrenty
  2. beano

    Igrill 2 or the thermoworks smoke?!?

    I just looked at the tp-20. Heck for price and 20% off I'm damn near ready to pull the pin on that one plus reviews are great on it.
  3. beano

    Igrill 2 or the thermoworks smoke?!?

    I haven't even looked into the maverick. I'll do some more sniffing. Thanks for the info
  4. beano

    Igrill 2 or the thermoworks smoke?!?

    Hello guys. Im in the market to buy something that can tell me pit temp and meat temp. I did a little research and saw the igrill has a app and the thermoworks are supposed to release a app sometime this year. Does anyone have a insight if these are comparable or one better quality than the...
  5. beano

    Oklahoma Joe Longhorn Reverse Flow??

    I enjoy reading these comments. I've never had a reverse flow and wanted one. Didn't know it wouldn't do much good on a smaller unit in your opinion. Just thought for the $ how could you go wrong.
  6. Oklahoma Joe Longhorn Reverse Flow??

    Oklahoma Joe Longhorn Reverse Flow??

  7. IMG_2318.JPG

    IMG_2318.JPG

  8. beano

    Oklahoma Joe Longhorn Reverse Flow??

    I actually went to fleet farm last night and they had the reverse flow assembled. It seems to be made out of pretty heavy gauge steel and for $399 I don't think its a bad buy.  I plan on picking one up next week for myself. And yes it did have a cap on where the exhaust would be installed in a...
  9. beano

    can a rump roast be considered roast beef?

    I'm planning on smoking a rump roast friday and my goal is to use the meat for french dips. My question is what cut is considered roast beef and will the rump roast work. The other question is ive never smoked just a roast. Do i inject it and treat it like a brisket? Temp? Thanks fellow smokers!!
  10. beano

    bite through skin

    Thanks everyone for suggestions. I love SMF!
  11. beano

    bite through skin

    Hello everyone... I continue to make great tasting juicy chicken, but I'm getting sick of all the skin coming with the first bite..do I need more heat? I tried spritzing and seemed to help crisp it but still pulled... Thanks for any suggestions
  12. beano

    brisquit rub....too much peppercorn?!?

    Thank you for your help! I'm going to experiment with the above recipie...I'll report back when my life slows down and gives me a day to smoke
  13. beano

    brisquit rub....too much peppercorn?!?

    I used the eat barbecue purposeful rub I got at Kansas city BBQ store.. The boys behind the counter recommended it. I liked it just lookin for a nice rub minus a lot of pepper....or find a new group of friends lol
  14. beano

    brisquit rub....too much peppercorn?!?

    Hello all, I smoked my first brisquit this weekend and thought I absolutely nailed it to hear feedback that my rub I used - eat barbecue- had too many peppercorns in it. Anyone have a rub they recommend that's a little tamer Or something to add to the rub to calm it down a bit. Thanks
  15. 1309113293363.jpg

    1309113293363.jpg

  16. 1312669570134.jpg

    1312669570134.jpg

  17. beano

    hello from northern iowa

    I just joined the website and me being a huge lover of grilling/smoking I can't wait to learn and share. As Miron would say gentlemen start your fires!
Clicky