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  1. jeff hawthorn

    Dethaw time of a 12 to 14 pound pork sholder?

    Mom dropped off a massive chunk of pork, I'm going to smoke it but wondering how long it will take to dethaw 12 to 14 pounds. First big big smoke for me also, wondering after I get my rub on it and wrap it how long should I let it set in the fridge? Pretty sure I should of taken it out on...
  2. jeff hawthorn

    3 bone 5 lb standing rib roast

    If you read my salmon post you know im a newb to this so thanks all again, I kept the rub simple Worcestershire, minced garlic, salt and pepper, put the beast on at 1030 hit my numbers at 1 when I told family to be there wow she was a beauty to behold. I used a heavier flavor smoking chip for...
  3. jeff hawthorn

    First Salmon a success

    I would have to mention to many people to say thanks to all of the threads I read about smoking salmon so thank you to the members of the Smoking Meat Forums. I read a ton and watched just as many vids what I wasn't ready for was the price ranges of the salmon. It was from 3.99 10 12.99 wow I...
  4. jeff hawthorn

    Yoshida's and Ginger Smoked Salmon

    This looks fairly cut and dry. I plan on smoking some salmon and a standing rib roast for Xmas so I'm looking for simplicity an this looks like the winner for salmon. No never smoked salmon or a standing rib roast. Any pointers on the salmon? Something a beginner might miss in this process, I...
  5. jeff hawthorn

    smoke in

    Hi again looking to up grade to a smoker, I like the idea of propane I was first leaning towards electric but the Ohio cold made me lean towards propane in case I need extra heat. Here's the ones I'm looking at, MB 7in1, MB sportsman elite 30, MB2 door and the Dyna Glo 2door. 7n1 had really...
  6. jeff hawthorn

    Comment by 'jeff hawthorn' in media '2015-07-25 12.12.13.jpg'

    How's this work for you gives me an idea
  7. jeff hawthorn

    smoke in

    I'm from Thornville ohio, I'm a new smoker I use a 3 burner gas grill that I made 3 different removable panels for the back side of it that is open for the lid to pass by, yes it is a hassle to open the hood but it helps control the heat and keeps some smoke in. I have smoked 3 chunks of pork 5...
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