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  1. flash

    Anyone having an issue with "New Posts" link?

    No, don't seem to have that anymore although I do have Adblock Plus. I was thinking the same thing, but cannot find where they would be stored as of yet.
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    Anyone having an issue with "New Posts" link?

    Jeff pointed out there is another "New Posts" in the forum menu bar, under FORUMS. That one works for me.
  3. flash

    Anyone having an issue with "New Posts" link?

    I was wondering if somehow Adblock got involved. Not sure how to access the Adblock list to see if anything from SMF is in it. ??
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    Anyone having an issue with "New Posts" link?

    Seems to just be with Firefox.
  5. flash

    How much wood

    Just remember if you smell wood burning, your smoking. Keep it thin and blue.
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    Anyone having an issue with "New Posts" link?

    I have not been able to get it to work for several days now. Anyone else?
  7. flash

    First chuck roast

    Here ya go. http://www.foodsubs.com/MeatBeefChuck.html Underblades are probably what you see the most in grocery stores.
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    So, how long would you use wood pieces for..........

    That would be my thought, not that it is right necessarily.
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    First chuck roast

     There are several types of chuckies out there. Some pull better than others. I like the Underblades and the 7 Bone chucks the most. I even take them to 210º IT. Seems to be the number for me.
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    Ribs 3-2-1 When in foil

    Just some apple cider vinegar and a little Makers Mark.
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    new to smoking brisket

    Alot of folks complain they come out kinda dry. If you do find that to be the case, add 1/4 to 1/2 can of beef broth to the brisket when you go to wrap it in foil. Keeps it nice and moist. Also remember to slice it thin and across the grain.
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    Are smoked chickens supposed to look like this?

    Rarely do whole chickens anymore. Wife likes leg quarters and they dang well better be done. This means 180º to 185º IT
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    planning first brisket

    Brisket can be the most difficult piece of meat to smoke because it is the toughest meat to make tender. First, we should understand what the brisket is, the types available, and how to pick one from the store. What you want to buy at the store is an untrimmed brisket. If you see “market cuts”...
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    So, how long would you use wood pieces for..........

    .....before replacing them with fresh cut wood? I have had some Pecan, Cherry and Oak for some time. Some probably going on two years. Now it is all in containers, not just laying outside. I do have some fresh pecan and oak I can split up or I can let it season some more. Is there a time frame...
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    Higher Temp or Foil Better for Pork Butts?

    On my propane set up, I use low and slow until I hit 170 IT, then I foil and raise smoker temps from 225 to 300 to finish up the smoke. Still get the bark, finish the meal much sooner.
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    Beef short ribs - First time smoking with wood

     You will probably find the Goya Brand mainly. It is OK, but not the consistency I like. Look around for the Badia Brand. Publix and Winn Dixie also have some good brands.
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    Beef short ribs - First time smoking with wood

    Don't be afraid to back off on you time some. To me, 3-2-1 is too long for beef. I don't care for well done steak so tend to do a 2- 1.5- 1 for beef ribs but time may vary a bit depending on how meaty they are. Also, you should be able to find Mojo Crillio down there. A great marinade for beef.
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    Peace for my Brick, finally. RIP my Angel

    Left at a shelter inside her pregnant mother, diagnosed with Addison's disease a little over a year ago. Some blood testing showed a possibility of Cancer, thankfully it wasn't. Just this last few days she came down with Colitis or some bad form of bacterial infection. During treatment she did...
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