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  1. smokaholic

    Heavy on the ribs!

    do we have qflavor or qscent through the interweb yet? those look goood!
  2. smokaholic

    Poor Folk Smoker Brisket #2

    Before I got my new braunfels barrel (35bucks at garage sale) I used a sunbeam gas grill that was more rust on the outside than anything. Had to start the fire with a long fireplace match or loose eyebrows. To smoke stuff I would have to turn the right side off and left side as low as it would...
  3. smokaholic

    What are you doing at this very moment...besides hanging out on the SMF?

    im supposed to be working...but reading about q is more fun and interesting :)
  4. smokaholic

    What's on your super Bowl Smoked Menu?

    Pulled pork brisket ribs and brisket chili sides and finger food bbq beans buffalo wings mini corn dogs chips and dips desert applie and pecan pie i cant wait
  5. smokaholic

    New grill/smoker dilemma: Char-griller 3001

    I have one with side firebox and it works just as well as a regular barrel with sfb. I like it cause I can smoke some ribs or pork butt and then turn the gas on and do some steaks or burgers. The box does get hot enough to ruin paint. I plan on repainting this spring but its no biggie. 3...
  6. smokaholic

    Critique my method for Brisket w/a little qview

    Yeah I got it pretty bad. If I could afford it I would smoke/cook all the time but the wife says I have to keep my day job :) Heres some pics I found. Next time I smoke I will definetly update here.
  7. smokaholic

    Critique my method for Brisket w/a little qview

    this may sound weird but the last couple of times it has gotten to the stall point I let the temp in meat drop just a couple of degrees then restoke the fire and crank it up to 260 then let it settle to the 250ish mark. No more stall point and takes about 30 to 45min for that process to...
  8. smokaholic

    competition briskett

    From my understanding its personal preference when the fat comes off. If you take it off before smoking you get more smoke and rub flavor. If you take it off after smoking you get more beefy fatty flavor out of it. The whole saying that fat is flavor. All I know is dont give the judges a piece...
  9. smokaholic

    Is this a point?

    Here in KC a burnt end sandwich is not technically a sandwich LOL...its two pieces of white bread side by side with a ton of burnt ends and some sauce on them, we just eat the burnt ends :)
  10. smokaholic

    Critique my method for Brisket w/a little qview

    This started as a response to Sunday Brisket Flat smoke . http://www.smokingmeatforums.com/for...79&postcount=1 To foil or not to foil, question of the ages. I have done a 15lbs brisket and trimmed off about 3 to 4lbs of fat so that there is only maybe enough to hold the point on while cooking...
  11. smokaholic

    How to thicken up my BBQ sauce

    Arrowroot is also good to use as a thickener. Its also gluten free for those who care. Spice store should have it.
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