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  1. SmokinAl

    Who all runs a water pan in their stick burner?

    I had a Lang & always put a mud pan filled with water next to the firebox end on the bottom grate. It makes a huge difference in the side to side temps. https://www.smokingmeatforums.com/threads/mods-to-my-lang-36.280440/. This photo was before I got an 18” mud pan, but as you can see the little...
  2. SmokinAl

    Please no!!!!

    My SIL is the exact same with ribs, buried in BBQ sauce & cooked until FOTB in the crock pot. Everybody loves them, but to me they taste like PP. But it some good PP!! Al
  3. SmokinAl

    Injecting Ribs?

    I have injected ribs with Tony C’s marinade with very good results. It doesn’t take much injection to really fill the ribs up. If you try it I would definitely leave the membrane on to help hold in the juices. Good luck! Al
  4. SmokinAl

    Damn.... Do Y'all Think They're Safe?

    I did a butt overnight at 180 degrees, it was only 160 after 12 hours. Let it ride for another 12 hours at 180 on the R/T. It made it all the way to 203 at 180 CC temp, go figure. IMHO they are totally safe to eat. Al
  5. SmokinAl

    Shipping Natural Casings

    As the above said, no ice needed. When you get the casings use this method to store them & they will last for years. https://www.smokingmeatforums.com/threads/how-to-handle-natural-casings.159729/ Al
  6. SmokinAl

    Upcoming membership payment

    I joined back in 2009, & immediately saw the info available & the kind & friendly atmosphere. So I paid for the lifetime membership, I’m a moderator, but still paid the full price. And even with Jeff’s discounts available now, I would still pay the $100 again. I’m not as active on here as I once...
  7. SmokinAl

    My attempt at SmokinAls Pastrami

    Great looking pastrami! I’m glad to hear that my recipe helped you out! Congrats on the spinner ride!! Al
  8. SmokinAl

    Prayers For Jake

    Dang Jake, I sure hope you get thru this quickly. You are in my morning prayers everyday! Hang in there Bud! Al
  9. SmokinAl

    Bbq guru

    Yes, Chris is right, I had one for about 10 years. Great unit back then, so I bet they are even better now. Never even had to buy any probes. When I sold the WSM the Guru went with it & I bet it still works! Al
  10. SmokinAl

    Smoked Chicken meatloaf

    Judy has been wanting meatloaf forever! I think you have inspired me to use your recipe! It really looks good! Nice work Rich! Al
  11. SmokinAl

    Pan Fried Tilapia w/ Lemon White Wine Cream Sauce

    We are having tilapia for dinner tonight too, have it all the time! But it won’t look as good as yours. One day we will try your recipe, cause it sure looks delicious!! Al
  12. SmokinAl

    Baby Backs and Beans

    That is my favorite meal, and yours sure looks delicious! Al
  13. SmokinAl

    First brisket -w/Qview

    Very nice!! Al
  14. SmokinAl

    Offset Smoker Fire management

    I just use an axe! Al
  15. SmokinAl

    Ribs on Pellet Smoker

    Try turbinado sugar, it won’t burn like brown sugar does. Walmart sells it. Al
  16. SmokinAl

    Judy's Rye Bread

    Your rye looks awesome Brian! It makes a killer Reuben too! Al
  17. SmokinAl

    Todays Bread tip .

    That is the way we like our SD bread, nice dark crust with a good crunch & chewy & moist inside! Looks like you nailed it to me!!! Al
  18. SmokinAl

    First cook in 5 weeks. Pork Chop

    That is my wife’s favorite meal, a nice big grilled pork chop! And yours looks delicious 🤤! Al
  19. SmokinAl

    Is this buckboard bacon?

    I agree with @indaswamp, we make a lot of BBB, and it looks just like the lean pieces in your photo. But I also have seen some weird looking bellies, although you would think that if they were selling cheap bellies they would be all fat, and real thin. Have you cooked any up to see if there is a...
  20. SmokinAl

    Spent some time with the butcher

    That is awesome Matt! What a great experience! BTW, since you are a Premier member you can put a link to his site in your signature line. Al
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