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  1. smoke freak

    Gift from the wife

    Welcome Paper... I love your wife. OK that didnt come out right... Maybe she could call my wife and talk to her about gift giving. Yeah...
  2. smoke freak

    First Smoke on MES - DR Pepper Brisket and Jerky

    Dont replace the digitat untill you have tested it Boil water and put probes in it. Water boils a 212 at sea level. My guess is the built in is readin LOW! Look into the Maverick ET-73. It has a probe for both cooking temp and meat temp. And it has a remote unit so you can moniter temps while...
  3. smoke freak

    First Smoke on MES - DR Pepper Brisket and Jerky

    I first looked at this post cause I thought that you were doin brisket and jerky at the same time. I just wanted to know how that is done. Any way. I agree with the rest. Check your thermometers. All of them. Internal temps rising that quickly makes me think that one of your therms is not...
  4. smoke freak

    Free salmon

    Thanks Jim. Funny thing is I just found that info on the virtual weber bullet site. That place is full of good info.
  5. smoke freak

    Display Mode...

    Oh. I get it. Linear for me. Oldest first.
  6. smoke freak

    Display Mode...

    Let me cast the first vote for "HUH?"
  7. smoke freak

    Free salmon

    A friend from work gave me a bunch of salmon that he caught on his trip to Alaska. First try with fish on the smoker for me. So I got some questions. Definatly gonna hot smoke. I see that some brine and I wonder why. I see some recipies for marinade without a brine. Seems simpler. Some do skin...
  8. smoke freak

    Smoked Spam......

    Long time since I read a thread on spam. My wife loves it smoked. Then sliced and fried in a pan. No rub here. It goes in the smoker neked.
  9. smoke freak

    Where do you find sweet peppers

    Any pepper that isnt hot is a sweet pepper. Its that simple.
  10. smoke freak

    88 & Louie found this at the Daytona 500!

    Where do you sit????
  11. smoke freak

    I just gotta know

    The smoke stack is still on the cooker. It just is on the same end as the fire box. The heat and smoke passes under the baffle coming up on the far end then passes back over the meat to exit on the near end. If that makes sense. The temps vary very little from one end to the other. I want one!
  12. smoke freak

    Question on Ribs?

    Dont know so much bout the short ribs but ,foil or not, chuck wont be tender till around 200-205. Then it will melt in your mouth.
  13. smoke freak

    My Little Space

    All thats missin is a cover to protect ya from the African sun and rain.
  14. smoke freak

    500 party

    I see things in Saline county are really hoppin. Not much goin on here in McPherson either. Im OK with that.
  15. smoke freak

    Cheap NASCAR tickets

    Good deal for sure. By now they are all gone. Oh well... Central Kansas is a long drive to AMS. I woulda been happy to pay 48 bucks...
  16. smoke freak

    Chuckie w/ Q-View

    I bet the carrots were good. I know the chuck was.
  17. smoke freak

    Butt injection question

    Inject or not...in my opinion...butts need to cook longer than that. Pork loin is what youre lookin for.
  18. smoke freak

    Sunday Tri-Tip

    Cooked my first tri tip last night. Was doin rib roast for my wife when I found out my daughter was comin home. Well she wants her meat a little more done than what I had in mind so I threw on the tri tip. Cooked to about 155. That darned thing was still so juicy and tasty, well I cant wait to...
  19. smoke freak

    Yet another Daytona 500 smoke!

    Good food, good drinks, and good racin... Hope you dont pass out before the end of the race Vlap.
  20. smoke freak

    Bottom Roast for Grinding??

    I use it for jerky. nice and lean. When smoked it can get kinda dry. but still good stuff.
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