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  1. photofinishron

    Rub Recipe for Salmon

    I'm going to try a Salmon on the Smoker but I need a good rub to try out as well.  Have to be a from scratch rub too.  It just means more when it's all from scratch. Thanks  Ron
  2. photofinishron

    The Learning Curve

    Ok, So I've been trying to smoke meat for a couple of years now and have done some fair;y decent jobs but never gotten what I wanted.  Thanks to this site and the info here I finally got it right.  Last Pork Butt I smoked turned out just perfect!. The learning curve on my own was rather steep...
  3. photofinishron

    Evoo?

    evoo  Ok I had this question and found the answer.  Now for the big 64$ question...  It's Extra Virgin Olive Oil   What is the difference really between  Wallies and Rachael Ray's and and other brand for that matter?  And Wallies isn't even made in China lol. The label says Argentina Italy Spain...
  4. photofinishron

    Question about Wood

    Don't know if this is the spot to post this question or not but here goes. I did the course.  good course.  Learned a bunch.  Have questions left though? One by one... This one is With wood.  Does it have to be bark free?  I've heard differing views.  I've used wood with bark and haven't...
  5. photofinishron

    New Guy On-Board

    Another new guy.  Fresh Smoke...  Ok Have a Char Broil long can smoker "ECB" (ECC?) and a Brinkman R2D2 Smoker.  After reading Ch 4 lesson I'm thinking about ways to mod the Char Broil. Looking forward to crusing through the forums and getting to learn and share more about smoking. Ron
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