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  1. smoke freak

    2-2-1 Variations

    Depending on how meaty the back ribs are... I usually do 2.5 hours or more in the smoke. Then into a large foil pan, bone side down. The pan needs to be long enough to hold the ribs with room to spare. I found mine at Super bowl time when they got snack food stuff galore in the stores. Then I...
  2. smoke freak

    What do you do with all that ash??

    Ash and water form lye, a very alkaline caustic stuff for sure. On the opposite end of the pH scale from acid but still bad for soil in large quantities. Wood ash is a great source of potassium but should be used sparingly...
  3. smoke freak

    Anyone in KY need some wood?

    Dang it! Why did they have to put Kentucky so far away from Kansas?
  4. smoke freak

    ribs possibly oversmoked

    Dont be afraid of mesquite. But save it for beef. For pork you should go for pecan and if you cant find that then a blend of hickory/apple will work. However I prefer mulberry to apple. Get a good thermo at grate level and keep trying. Very few of had our first smokes turn out the way we...
  5. smoke freak

    dead deer last night

    You got pretty good aim with that truck. But it sounds like your free meat just got a little more expensive...
  6. smoke freak

    i take pics of my dinner and my wife laughs!

    People...Its weird...and Im glad you do it!
  7. smoke freak

    loss of a good man

    Terry was a good man that was never afraid to share his faith. I looked up to him even though I never met him. Most didnt know he was sick... cause he didnt complain to anyone about it. A very special man indeed...
  8. smoke freak

    what should i cook for my first smoke?

    My opinion...save the mesquite for beef and get something milder for the birds. That said...start out with a chuck roast. Hard to screw up a chuck. Mesquite with chuck is good stuff.
  9. smoke freak

    Amelanchier, also know as shadbush, serviceberry

    Try it and let us know how it works for ya.
  10. smoke freak

    i just cut some mulberry trees.

    More air will dry them faster. Get them out of the bins and out of the garage. The sun and the wind will do the trick but dont rush it. Like Dan said, 6 months...no less.
  11. smoke freak

    Hello from Kansas

    Welcome Steph. What part of Ks are you from? Im square in the middle and there is a lot of smokers in my area.
  12. smoke freak

    this year's herbs are planted!

    Hey, those things are beggin to be put in the ground.You can expect some harvest in pots but in good soil you will get way more. Just my opinion...
  13. smoke freak

    Would You Believe This Piece Of Crap?

    You mean thats not how you do it???????
  14. smoke freak

    Pulled Pork Question

    I would remove most of the external fat. It will keep the smoke and rub from the part of the meat that you plan to eat. And there is still plenty of fat inside to keep the meat juicy.
  15. smoke freak

    Here's the gumbo recipee

    I thought gumbo was supposed to have some okra in there somewhere. Oh well, it sounds good anyway.
  16. smoke freak

    ford manuals

    They say that 85% of old Fords are still on the road today... The other 15% actually made it home!
  17. smoke freak

    Do you use foil to "finish" your meat?

    Do whatever it takes to please your family and friends. The end results are what counts...
  18. smoke freak

    Whats Ya Think Chipotle Dude

    Nice...nice work...
  19. smoke freak

    Website always jumps to a page not found

    The place aint been right since the crash. I reckon thats why all the regulars (that taught me what I know) aint here anylonger...
  20. smoke freak

    Rain

    I have a covered patio so if it rains I just pull underneath. Rain and snow dont slow me down but a 40+mph Kansas wind will shut things down in a hurry. Or not...
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