Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
-
-
-
48 Baguette
Amazing!! Delicious looking meal you got there!! Oven is really cool- meatallica
- Post #10
- Forum: Breads
-
CSR chili
Love the deep color on that chili! Man after my own heart, chili must be served with cornbread!!- meatallica
- Post #28
- Forum: Pork
-
-
A Few Cheesecakes I've made
I gained 5 lbs looking at the pictures!! Beautiful- meatallica
- Post #9
- Forum: Desserts
-
Ribs and venison sausage
I have to start off by saying 'thank you' to SmokinAl !! 2nd time I followed his directions and came up a winner.. This time it's ribs in my OK Joe offset. Took a ballsy move and didn't use charcoal, I used oak splits (from last yr) and cherry chuncks from HD. Very surprised at how easy it was...- meatallica
- Thread
- Replies: 3
- Forum: Blowing Smoke Around the Smoker.
-
-
Moved up to an offset smoker
Yeah, I'm a novice smoker.. your best bet is to scrounge around for that answer- meatallica
- Post #16
- Forum: Blowing Smoke Around the Smoker.
-
Moved up to an offset smoker
Thanks Al!! @hebs - just from what I've learned on this forum and through the process, briquettes are consistent on burn and temp. I use lump when I pull out the Weber kettle for grilling. I'm a Royal Oak guy (just my preference)- meatallica
- Post #14
- Forum: Blowing Smoke Around the Smoker.
-
Moved up to an offset smoker
The pork was Fri night into Sat. I bought offset Sunday, smoked brisket Memorial Day (Monday)- meatallica
- Post #11
- Forum: Blowing Smoke Around the Smoker.
-
Moved up to an offset smoker
Love pecan too. Have to get it shipped in to Delaware. Little pricey, but def worth it- meatallica
- Post #9
- Forum: Blowing Smoke Around the Smoker.
-
Moved up to an offset smoker
@gmc2003- for some reason usually reliable uds temp dropped to 140° after about 6 hrs. I had 2- 12lb on it. Don't know if it got extinguished by drippings, maybe??? I moved em inside to oven. UDS recovered hrs later when I checked on it, valves open, it was over 300° @RiversideSm0ker- I used RO...- meatallica
- Post #7
- Forum: Blowing Smoke Around the Smoker.
-
Moved up to an offset smoker
I did 23 lbs of pulled pork for my son's graduation party over the weekend. Unfortunately, Friday/Saturday morning my UDS decided to take a crap on me. I finished in the oven to temp. Everybody at the party said the pork was fantastic. Got me to thinking, it's time I upgrade. Now, by upgrade, I...- meatallica
- Thread
- Replies: 20
- Forum: Blowing Smoke Around the Smoker.
-
What’s Cooking on Memorial Day???
Amen on the brisket- meatallica
- Post #54
- Forum: Blowing Smoke Around the Smoker.
-
-
Newbie from Delaware
Welcome to the forum from Newark! Nice to have someone else from the First State! Good luck on your brisky- meatallica
- Post #11
- Forum: Roll Call
-
National Brisket Day Also May 28
I'll celebrate with a 22# packer!! Doing 23 lb of pork butt for my son's HS grad party tomorrow. Packer for Monday. Full smoker is a happy smoker.- meatallica
- Post #14
- Forum: Blowing Smoke Around the Smoker.
-
