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  1. lamc-smoker

    14 lbs. Pork Shoulder fromCostco

    Thanks, they did pack the 2 7 pounders. I'm freezing one and smoking the other this week-end. I will be using Billbo's rub. I tried it before and it was great. Pulled pork here i come.
  2. lamc-smoker

    14 lbs. Pork Shoulder fromCostco

    I have a 14 lbs. pork shoulder to smoke to make pulled pork. I haven't smoked anything this large before. Any good rubs to recommend? How long should I smoke it for? 12 - 16 hours? Should I use large chunks of wood or shavings? Thanks.
  3. lamc-smoker

    Smoked Chicken Thighs w/ Q-view.

    Those looks soooo good, I'm going to use your method today. Yummy!
  4. lamc-smoker

    I'm missing the main point

    Thanks Dave & Gary. I just putit on casters for easy moving. And I just lathered up some pork rubs with mustard and some of Billbo's rub. i have some of his sauce in the freezer ready to apply just before the table. This forum is great. Larry
  5. lamc-smoker

    I'm missing the main point

    Dave, I appreciate you expertise. The smoker is one that I made from an old metal refrigerator. here are some photos. My smoke stack and air intake are both 4" dia. The air intake is in the middle of the bottom with an air diffussion plate between it and the element which sets on the plate.  I...
  6. lamc-smoker

    I'm missing the main point

    Also, what's the rule of thumb about how long you need a real good concentration of smoke? Do you have lot's of smoke the first half, the last half or all the cooking time?
  7. lamc-smoker

    I'm missing the main point

    I haven't had much time to do any smoking. And I have slept since my last smoke. (that's my excuse i use for being forgetful) So I'm asking a basic question. When I smoke with my air intake closed (I don't have a damper on my smoke stack), I get heat, but not much smoke. Should I open my air...
  8. lamc-smoker

    SMF FOLKS, ONE OF OUR OWN NEEDS OUR SUPPORT !!!

    Josie, I'm sorry for your loss. The Lord can give comfort, peace, hope, strength and joy in this time of grief. May He bless you with all of these and more. Keep Jerry's legacy going, keep on smokin.
  9. lamc-smoker

    Hello from Stockton California

    Hi Mike, welcome to SMF. I'm glad to see someone else from the Central Valley. I'm in Fresno. I just completed rebuilding a refer into an elect smoker. It was fun. I'm smoking my second batch now. It's a pork shoulder butt and some ribs. Ribs should be done in bout three hours have until...
  10. Hello from Stockton California

    Hello from Stockton California

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  12. lamc-smoker

    high temp paint.....

    Hi Bob, have you considered tempering the inside with food grade linseed oil? There are a few real good posts here in SMF on how to temper a skillet. Just do the same for the inside. To temper the oil it needs to get 400 degrees min for at least an hour. Any paint should be food grade. I did...
  13. lamc-smoker

    Rust - Rust - Rust

    Yes it's very much like mine. I did take the door apart and replaced the insulation there. I chose the Brinkmann's element based on size and it did not have a thermostat as part of it. I saw the Pakstat thermostat with the display so that I could control the element from outside without having...
  14. lamc-smoker

    Rust - Rust - Rust

    I'll be happy to help. First, can you give a description of what you have? What is the interior box made of? How is it assembled?
  15. lamc-smoker

    Rust - Rust - Rust

    Sorry for the misspell Scooter.
  16. lamc-smoker

    Rust - Rust - Rust

    Thanks Scotter. Can't wait to do more smokin. Quite a change from the rusty mess. I'm going to have to put to sleep this post or call it something else.
  17. lamc-smoker

    Rust - Rust - Rust

    Thanks. With 3 inches of mineral wool insulation, it gets just a little warm only around the door edges, so the paint should not discolor.
  18. lamc-smoker

    Smoking a whole turkey?

    Here it is Very moist, but thighs not done. Longer smoking time needed Alton Brown's brine recipe is great.
  19. Smoking a whole turkey?

    Smoking a whole turkey?

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