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  1. fullborebbq

    40 oz Cowboy Ribeye

    Nice Job! Great looking Ribeye!
  2. fullborebbq

    Burger meat question??

    So is it total sacrilege to use a ground brisket point as a base for some burgers??
  3. fullborebbq

    SMOKED HAM LOAF

    They sell a ham loaf at our local meat market chain. It is always good. I will be trying this one as it looks amazing!!!!!!! Point for sure!!!!!
  4. fullborebbq

    SMOKED HAM LOAF

  5. fullborebbq

    Chopped brisket

    Mmmmmmmm, Yummy!
  6. fullborebbq

    Best Pellet Brand?

    I will second the Cookinpellets.com brand!
  7. fullborebbq

    Which brand name Wood Pellets to buy. Plus adding a Smoker Tube to your grill.

    I have run "Cookin Pellets" brand pellets for some time now without any issues. they burn pretty clean in my unit. Smoke tubes are great for adding smoke to a slow cooked meal on any grill!
  8. fullborebbq

    New Visitors to the Bear’s Den

    Great share Bear! If only more people in this world appreciated the solitude and miracles of nature, maybe we wouldn't have all the dumb ass BS going on now..............
  9. fullborebbq

    Vac Sealer Recommendations?!?

    My older Food Saver has a seal button. I used it often to avoid liquid being pulled up to the seal bar.
  10. fullborebbq

    NY strip and taters

    Yummy!!!
  11. fullborebbq

    Thanks in advance from SE Idaho

    Welcome from WNY! 225 is the go to for those two products. 2-2-1 for baby backs and 3-2-1 for St. Louis cut ribs. 225 for pork butts and shoulders is the norm. Outside temps and wind can play a big factor in pellet consumption. If going golfing is going to be your norm look into a good WiFi temp...
  12. fullborebbq

    Greetings from Portland OR

    Welcome from the sometimes frozen North East of Buffalo, NY will be trying the sauce soon!!! Do you sprinkle with seasoning after the cook???
  13. fullborebbq

    Everyone calls it something different...

    Was a bit confused by the strawberry jelly, but damn they look great! Sweet and savory it is!
  14. fullborebbq

    Vac Sealer Recommendations?!?

    I have had good results with my Food Saver Game saver Outdoorsman unit . I have an older FS unit 2244 I believe that treated us well for many years. There is just NO comparing a chamber machine with a home vacuum machine. I purchased a VACPAC-IT chamber unit and totally love it. You can seal...
  15. fullborebbq

    Smoked Cheese

    Looks great Big D. Reminds me I have around 30 lbs of cheese to smoke. Just not sure we will have a season to sell i this year...........
  16. fullborebbq

    Am i Screwed?

    Not sure you will have an issue. With an insulated FB the heat will travel to the CC regardless to the size of the transfer port.
  17. fullborebbq

    first smoked fatty

    Great job! welcome to Fatty land....................
  18. fullborebbq

    How to get chopped beef from a just ok cooked brisket that’s been sliced and in the fridge for a night?

    When all else fails a crock pot cooks at around 210 degrees. With some sauce or broth that will get it tender.
  19. fullborebbq

    Newer To Smoking - need recommendations for MES 30

    Not trying to be a negative Nancy but, I am thinking plywood might not be the right wood for that application. I would worry about the pine out-gassing, Not to mention the glues used to make it.
  20. fullborebbq

    newbie from Upstate NY

    Welcome from Buffalo,NY. In our area I would suggest a unit with Thicker steel or an all out insulated wall unit. The cheap units will drive you crazy with temperature swings. Depending on your volume needs an electric insulated unit that can be used in a well vented garage will get you going...
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