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  1. smokedad

    first time using wood for heat

    I normally use charcoal for heat when I smoke, but I am going to start using wood soon. I got some apple and maple wood from a friend who had their trees trimmed, so I had some questions on what to do with it for smoking. I have read that it is best to split the wood and let it dry for a few...
  2. smokedad

    wood newbie needs advice

    Yesterday evening I got some apple and maple wood when my in-laws had some of their trees trimmed.  I will need to split many of the pieces before seasoning them as they are pretty big.  what thickness is good to cut them into to use for smoking? are pieces that were dead on the tree any good...
  3. smokedad

    wood newbie needs advice

    Joe Black, how do you pre-heat your wood?  do you have another fire going?
  4. smokedad

    wood newbie needs advice

    BlueWhisper, when you say many people have a 2nd fire for fuel, I assume you mean that they take coals or burning wood from the 2nd fire and put in on the cooking fire during the smoke?  that does make some sense to keep a clean fire.
  5. smokedad

    wood newbie needs advice

    I am in the process of building an offset brick/concrete smoker, and I had some questions about using all wood for the heat and smoke, as I have never used just wood for smoking.  Right now I use charcoal as a heat source in my Weber kettle and add wood chunks or chips for smoke.  When my brick...
  6. smokedad

    My Smoker/Grill Build

    Thanks for the quick reply, I hadn't realized that the numbers in the calculator were your dimensions.  I didn't see any dimensions for your opening that goes from the firebox to the smoker - what is that size?  Thanks. Sorry, I was looking at the calculator again and I saw that the square...
  7. smokedad

    My Smoker/Grill Build

    I started digging yesterday to get ready to pour the pad for my outdoor smoker, so I'm excited to see how this goes.  Steveaggie, what are the dimensions of your smoker and firebox?  Is there pretty good airflow from the firebox to the smoker?  Thanks for your help.
  8. smokedad

    brisket on the weber

    KanewtZ, were you able to keep your coals all on one side of the kettle and the meat on the other with the snake method?    Did you have to add coals during this cook? 
  9. smokedad

    brisket on the weber

    Thanks, Sauced, I usually do put the fat side down on the Weber and put the charcoal and meat on opposite sides when doing shorter smokes.  I wasn't sure if I could use the minion or snake methods without filling the whole bottom of the kettle with charcoal for a long smoke.  I know it's better...
  10. smokedad

    brisket on the weber

    As a relative newbie to smoking, I had a few questions on doing a brisket.  I am planning to smoke my first brisket in the near future, and right now I am using a 22" Weber Kettle for my smokes.  With brisket taking such a long time to smoke, I was planning to use the minion or snake method for...
  11. smokedad

    My Smoker/Grill Build

    Thanks, steveaggie, for all the information you provided on where you got your supplies, it helps greatly.  I did have a few more questions for you. - How thick are your doors and door frames?  Are they a special type of metal to hold up to the heat, especially the firebox door?  Did you use...
  12. smokedad

    My Smoker/Grill Build

    Beautiful project, steveaggie, it looks amazing.  I was going to buy an electric smoker because I was using a Weber kettle and wanted to upgrade, but my wife is OK with the idea of a brick smoker/grill so I plan on doing that instead.  The plans that we have come up with look almost exactly like...
  13. smokedad

    buying a smoker

    thanks, everyone, for your replies.  As I am a newbie to smoking, I would use my smoker mostly for things like pork loin, pork butt for pulled pork, chicken, ribs, brisket, fatties, etc, for the time being.  I would probably wait to master those before trying things like cold smoking that...
  14. smokedad

    buying a smoker

    I'm finally going to bite the bullet and buy a smoker.  I have been using a Weber kettle with charcoal for my smokes so far, but I would like to get a non-charcoal one.  I think I have decided to get an electric one, but since I have never owned a smoker, I am looking for advice on which brand...
  15. smokedad

    Corn Bread (Bear’s Favorite)

    I know that this is an older thread, but I ran across it recently and finally had a chance to make Bear's corn bread yesterday.  Bear is right, this recipe makes a moist and delicious corn bread, and it is super easy to make.  Our whole family loved it, and the whole pan was about gone by last...
  16. smokedad

    Winter Jerky

    Duke, that is some good looking jerky.  We love jerky, but I haven't attempted to make it in a smoker yet.  I have a few questions for you. Is the cure necessary to make jerky?  Do you use that because it is sitting in the fridge for 2 days in the marinade? What temp do you have the smoker at...
  17. smokedad

    first attempt at fatties

    Thanks, everyone.  Does ground meat like sausage and hamburger take on smoke flavor easily, like poultry?  I have read that with some meats you need to use wood that gives a lighter smoke flavor, like apple or pecan, so you don't give it an overpowering smoke flavor.  I was wondering if ground...
  18. smokedad

    first attempt at fatties

    If I use a mixture of sausage and hamburger, does the target IT of 165 change or stay the same?  Does a fattie using all hamburger work the same way as an all sausage one, in terms of being able to roll it up the same way, etc?  I assume the IT may be different for an all hamburger one, too.
  19. smokedad

    first attempt at fatties

    I ran across a few threads on fatties, and I think I would like to try one for my next smoke.  I would like to do a breakfast fattie with eggs, potatoes, cheese, bacon and maybe ham.  Do I need to cook the eggs and potatoes before I roll them up in the fattie? If I chose to put the bacon inside...
  20. smokedad

    first pork butt

    Thanks, Al and Noboundaries, for the points, I appreciate it.  Thanks, too, for letting me know how you smoke butts. Experimenting is the best part of smoking, especially finding out what flavors you've been missing in your foods all this time.  I did find with this smoke that I can keep...
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