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  1. W

    Are all oaks similar in smoke flavor?

    Red Oak has an extremely distinct flavor. We will roast tri-tip, cook our beans, bake off cornbread all over red oak and that flavor is pronounced. Much more impact than post oak. It's as distinct as mesquite.
  2. W

    Are all oaks similar in smoke flavor?

    Red Oak is imperative for a Santa Maria Grill. That's the key flavor in a proper tri-tip.
  3. W

    1st time smoking a pork belly

    I was worried about that- but it doesn't seem too fatty. The amount of liquid left in the boat at the end was pretty substantial. I think leaving the top off helped render it down better. I probably had a 20% loss in volume. You can see it bubbled up in the photo before I made the boat. The...
  4. W

    1st time smoking a pork belly

    My first time smoking a pork belly. Came out pretty nice. A perfect cook- averaged 250-260 degrees for a solid 7.5 hours over Applewood & lump charcoal. Stalled at 155° for a few hours. I opted for a foil boat over a full wrap to preserve any bark i was building. The boat helped kick it into...
  5. W

    Smoked Bone-In Leg of Lamb (Whole)

    The next time I attempt this I'm going to try injecting it. Either with tallow or clarified butter. Either way the fat will be infused with rosemary and garlic.
  6. W

    Smoked Bone-In Leg of Lamb (Whole)

    I had an itch last week after setting up my garden to smoke a leg of lamb. This past Saturday I finally got around to it. First time I ever smoked lamb - let alone a whole leg. I just did a simple salt, pepper, and garlic powder rub on the leg. I went through my wood options and saw I had some...
  7. W

    Beef Tongue Tacos

    I played around this past summer with smoking beef tongue. It's one of my favorite cuts of meat - and I figured smoking it would be pretty cool. I threw mine to start into the instant pot so I could peel off the membrane. After I cooled it down and peeled it, I gave it a pretty basic beef rub of...
  8. W

    Pork shoulder questions

    I'll ride at 250ish throughout the cook unless I start to see it stall. At that point I'll boost it up to around 275. I do pull at / around 203-205. Again, just go by touch at that point. If the protein has pulled away and loose around the blade bone it's pretty much done.
  9. W

    Greetings from Napa

    I make wine commercially. I should be just getting crazy right now with harvest - but we had such a cool spring out here that everything has been pushed back 3 weeks or so.
  10. W

    Greetings from Napa

    Hello everyone, I'm John from Napa, California. I'm a winemaker / former cook. I've actually cooked at a smokehouse once upon a time some 15 years ago. I just recently splurged on a Kamado Joe this past spring and I've spent my summer so far youtubing videos on how to dial in cooking...
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