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  1. okiefisher

    2nd Brisket Done too early.... lower temp?

    I always used the point for the IT. Once it hit 205 then checked the flat. I normally always wrap my brisket at around 165 ot 170 also.
  2. okiefisher

    2nd Brisket Done too early.... lower temp?

    I'd shoot for a 205 temp in the point then check it. The point is not gonna dry out. If it feels tender at that point wrap and let it rest.
  3. okiefisher

    Burnt ends only with que view!

    Is it cheaper to buy just the points or do they normally cost what a whole packer cost?
  4. okiefisher

    Smithey American made cast iron

    Depending on which Griswold #12 you have it's probably worth more than 200.00 on the market to begin with. Some of the Griswold #12 skillets will fetch a price of 1000.00 or more.
  5. okiefisher

    Watch for charcoal sales at Lowes and Home Depot on Thursday, 8/31/17

    Was just looking at Academy Sports sales flier and they have the 15.4 lb bags of Royal Oak 2 for $6.00
  6. okiefisher

    Tough spare ribs

    Thanks for the replies! Just when you think you have smoking something figured out it changes.
  7. okiefisher

    Sunday Night Fiesta - Beef Fajitas

    Sure looks good! What cut of meat did you use?
  8. okiefisher

    Tough spare ribs

    I put two racks of spare ribs on the smoker at 11:00AM today so they would be ready at 5:30 or 6:00 and was using the 3-2-1 method. I had the smoker temp set at 230 and smoker temp was averaging 225. I smoked the ribs bone down until 2:30 then wrapped adding apple juice inside the wrap and...
  9. okiefisher

    Large Cook Advice

    I have an Englander PG100 and it should have the same size indirect side as your's (18x18). I have two butt's on as we speak and to allow room for smoke between the butt's if that's what you decide on I would place two butt's on the top rack and two on the bottom rack and have two smokes. Make...
  10. okiefisher

    History Log?

    Thermoworks has what you might be looking for. It stores over 1000 readings. Their unit is called Saf-T-Log174 Paperless HACCP Thermometer. You might check it out because I seen it last night when looking at their web site.
  11. okiefisher

    Cabela's pellet smoker

    Like SamMartin said don't give up to fast because all pellets are not created equal and the smoke tube or maze can add quite a bit of smoke to your Q. Here's a link to read about the tubes and the maze. http://www.amazenproducts.com/category_s/12.htm
  12. okiefisher

    New pellet grill

    Welcome to SMF! I'm sure you'll find this site very informative and the members here more than welcome to answer any questions you might have. I am a pellet smoker owner and personally would never go back to a stick burner just because I like to do other things while dinner is cooking. In other...
  13. okiefisher

    Old smoker but new to forum

    Here's a link to order an a-maze-n smoker. Just fill it with your preferred wood type, light it allowing it to get going good, blow the flame out, normally after allowing it to burn for 7-8 minutes, place in your smoker but pull the wood chips filler back out of the smoker about 2 inches for...
  14. okiefisher

    Bacon Wrapped Pork Tenderloins Fillets ‘n Twice Baked Potatoes

    Wow! What a meal, looks delicious! Sent from my Pixel using Tapatalk
  15. okiefisher

    Just bought a camp chef smokepro SE

    Congratulations on the new smoker. As far as pellets are concerned most heating pellets are made different than the cooking pellets. Heating pellets use binders to hold the dust together whereas cooking pellets are all natural for the most part. For best results use the best pellets. I've used...
  16. okiefisher

    Smoke ring mystery solved

    Another interesting read. Sent from my Pixel using Tapatalk
  17. okiefisher

    Smoke ring mystery solved

    http://www.huffingtonpost.com/amanda-greene/mystery-of-the-smoke-ring_b_3592502.html?ncid=engmodushpmg00000006 Sent from my Pixel using Tapatalk
  18. okiefisher

    Question about Traeger/Pellet Grills

    I just recently switched from using a Traeger to an Englanders Smoke-n-Sear because you get the best of both worlds. With the SnS you can grill or you can sear then smoke or vice versa. I also happen to prefer the SnS over the Traeger due to the fact that if smoking meats you get a better smoke...
  19. okiefisher

    Hello everyone

    My name is Danny from NE Oklahoma and new to this forum, well basically. I have read several of the post with some being very helpful for smoking meats. I did have a traeger with a cold smoker (Smoke Daddy) fitted to the smoker but didn't use the cold smoke enough so bought a Englander Smoke and...
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