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  1. robcava

    How to properly smoke 2.5 pound brisket

    I have found it to be a lot harder to get a small brisket like that right than a large one. There is a really small window between getting  a 2.5 brisket done and drying it out. Try Demosthenes approach...but I would recommend going up to at least a 6 pounder. More margin for error.
  2. robcava

    Looking for diamond pattern cooking grate for Big Green Egg.

    I had looked for one for my xl bge too. I couldn't find one so I ended up going with a set of the cast iron half moons and love them. Probably not hard to make one of those though....
  3. robcava

    Pork picnic.

    Looks awesome! You dry brined and then put the paste on just before throwing it on or did you marinate in the paste?
  4. robcava

    butt roast tips

    Looks awesome! Thumbs Up:
  5. robcava

    MES40 Max Capacity -BUTTS

    7 or 8 butts at the usual 8 to 9lbs will feed 150 people no problem, and that's good sized sandwiches too. I'm not sure the capacity of that smoker. but take foamhearts suggestion and do them in advance, you can do 2 smokes of 4 and have enough for an army.
  6. robcava

    Help Me Pick My Next Smoker

    What's your budget? Lang makes a really nice reverse flow offset with a firebox to handle splits. If you go with offset, reverse flow is highly recommended!
  7. robcava

    New member, new smoker

    Welcome remist! Like KC said you have come to the right place. Some beautiful houses in the smokehouse section. Good luck.:welcome1:
  8. robcava

    Pork Butt....not sure what I got!

    I actually take the fat cap off pork butts. You don't get a lot surface area for the rub and smokey goodness, so why throw away one whole surface when it is done smoking. Like msuiceman said...plenty of fat marbling throughout. Awesome looking cut. Post a pic when it's done!
  9. robcava

    Parchment paper?

    Thanks all.
  10. robcava

    Quality check

    Looks like a nice grill...let us know!
  11. robcava

    Need help from master built owners!

    Hmmm, burner looks a bit worn. Did you clean lines out with wd40? Are you absolutely positive there isn't a leak someplace that would trip opd?!do you have a regular gas grill to test the tank and regulator out on?
  12. robcava

    What am I doing wrong?

    May seem like obvious question but did you have top/chimney vent wide open? Fresh coals, no chance they were wet? If yes to both that should have gotten very hot very fast...
  13. robcava

    Firt time smoking Pork butt roast

    That sounds good. I am biased, but put some pork aside and google an eastern Carolina vinegar pepper sauce. Try it with some chopped up white cabbage in the same sauce on a Bulkie roll. I'm a Yankee who lived in nc for 5 years. I will never forget my first bite of a Carolina pulled pork...
  14. robcava

    BBQ/Smoking failures

    I live in the northeast and I love to deep sea fish. Catch a lot of bluefish. I guess it's personal preference but I can't make them taste good. I heard if you soak them in buttermilk and smoke them it's awesome, so I tried. Still fed it to my cat
  15. robcava

    new to smoking and just bought a smoker

    I've been doing this more than 20 years and the list of stuff you gave would intimidate me in a single smoke
  16. robcava

    new to smoking and just bought a smoker

    I would practice a bit and learn your smoker before dooms so many different meats at once.. With all that, you will be opening that smoker constantly. Burgers maybe 1,5 hours at 225, ribs depend...baby backs or st Louis/spare? Using 3-2-1 or uncoiled? Are you brining the turkey legs? Those...
  17. robcava

    Juicy Lucy With Some Heat

    One question...that's a lot of jalapeños. Does frying them a bit take some heat out. I like got, but that looks pretty hardcore.
  18. robcava

    Parchment paper?

    I've read a few threads about using butcher paper instead of foil for the stall on a brisket. I want to give it a try, but can't find butcher paper. I have parchment paper...anyone used that? Ok substitute?
  19. robcava

    No wrap spares

    Awesome! I used to go no wrap but switched to 3-2-1 a few years back. I need to do both and try the taste test...those do look nice
  20. robcava

    Firt time smoking Pork butt roast

    For sure...add that sauce and it will taste great. What style sauce you use?
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