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  1. smoke freak

    Beware of the "Smart" Women

    I AGREE!!!
  2. smoke freak

    ford manuals

    obviously the fords aint worth fixin
  3. smoke freak

    How to reheat brisket???

    Try this...I smoke to 205 which is too far for slicin. Then I chill it. When chilled it will be firm enough to slice. Then into a glass (or foil) pan. Add the juices (or some water) and cover with foil. Reheat at 250 for about an hour. Low and slow just like you smoked it. This will melt in your...
  4. smoke freak

    pistaccio cheese revisited

    This has been posted before but for all the newbs Im puttin it up again. When I smoke cheese I like to leave it unwrapped overnight in the fridge. It gets kinda dry and cracked lookin and thats alright. The dryness seems to take the smoke nicely. Then Ill light about 6-10 briquettes and put...
  5. smoke freak

    First Brisket in real time

    Yeah that seems a little fast but no worry. If youre sure your pit temp is 225 then its all good. And yeah its gonna stall. Some stall at 140, some at 150. Ive had them stall repeatedly. A real test of patience... but thats when all the good stuff is happinin.
  6. smoke freak

    Wife wants smokes ham

    Never tried it but from what I here all you need to do is smoke it to 160. Just like you would heat it in an oven but with a ton more flavor. No need to brine but some like to rub it down first.
  7. smoke freak

    Questions from a Newbie

    Its hard to answer some questions without more info. Step on over to roll call and introduce yourself. Tell us what kinda smoker youre usin and Im sure you'll get some answers. By the way, welcome to the worst addiction you will ever know.
  8. smoke freak

    What actually is an "enhanced" product as in BBs?

    Enhanced ribs suck. But I dont find much difference when it comes to butts. Would still choose the natural butt if I had a choice between the two...
  9. smoke freak

    Looking to smoke a top round

    Piney has it right... only at my house it would need to do to 145... Try to take it to 200 like a chuck and it will be dry...tasty but dry. good luck and let us here how it goes for ya...
  10. smoke freak

    Mullberry

    Better than apple in my opinion. Much better. When I cant get pecan Ill use hickory with mullberry.
  11. smoke freak

    Plum Wood

    Sounds like a good combo. Let us know how it turns out.
  12. smoke freak

    Best Foods Mayonnaise

    Some folks will use any reason to celebrate.
  13. smoke freak

    Looking for side firebox

    GW if my wife ever stops shakin her head cause of me Ill figure thats shes gone. Actually one year at the state fair I saw a smoker design where the fire box was in the rear behind the cooking chamber. Seemed like a good idea to level temps from end to end. Cant remember the brand...
  14. smoke freak

    Wife does not like smoked flavor

    Sinic, Tell that she will get used to it and then you have to refine your cooking skills to the point that she cant get enough. Like DDAVE said keep your smoke clean. Then your flavor will be clean also.
  15. smoke freak

    ribs on sale

    The ribs I find at Dillons/Kroger are enhanced. Treated with a solution that prolongs their shelf life. It also changes their texture and flavor. Ill shop elsewhere and pay extra for natural ribs. But thats just me...
  16. smoke freak

    Looking for side firebox

    Heres a thought.... The Chargriller box will attach on the left but open from the rear... Hmmmmm....
  17. smoke freak

    Wood question

    Ditto on the termite thing for sure! Most of my wood is uncovered but I do have one rack covered so that I have dry wood at all times. I keep it stocked at all times. Cut and seasoned wood will be good for about two years , covered or not.
  18. smoke freak

    First Brisket Done W/Bonus

    Hunter... nice lookin beef... keep workin with the fire......the results cant be matched and soon the fire will be second nature...
  19. smoke freak

    My Char-Grill Mod Photos. Enjoy

    Right on Pink! I been waitin for someone to give this response. This is what I been preachin forever. Start with a bed of coals (lump or bricks) and add small splits as needed. I also add a couple of unlit coals when I add the wood. This helps maintain a suitable bed of coals which is crucial...
  20. smoke freak

    LIGHT Spare Ribs

    My guess is that they scraped most of the meat off for sausage and youre buyin mostly bones... or maybe not...
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