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  1. smokin jack

    New to the forum

    Hey CT welcome. This forum is very helpful. I use a Silver Smoker as well. I never noticed unevern heat problems with mine. I actually have noticed that mine will hold perfectly around 225-250 for the first 2 or so hours of the smoke. The problem with mine is when I hit that say, 3 hour mark...
  2. smokin jack

    Guess the weight and win.

    I will say 4,275 lbs.
  3. smokin jack

    Question about sauces

    Yes, first I simmer the night before for one hour or until it is nice and thick. I then let it set up in the fridge overnight. I will take it out of the fridge when I start to smoke and about anywhere between an hour or two into the smoke I will put it on the grill with the ribs. I have a char...
  4. smokin jack

    Question about sauces

    Goobledot I did measure.....I did the bottle of baby ray's (28oz.) One cup ketchup...half cup mustard.....1/4 honey....1/2 cup brown sugar....tblsp. molasses (which I did not like one bit)....3 tbls onion powder....5 tbls garlic powder...cbp and about a good half dozen shakes of worcestershire...
  5. smokin jack

    Question about sauces

    I aimed to get the ribs on at no later than 11am.....I got them on at 1pm...the outside temp was 94 degrees at this point. The smoker held steady at 230 degrees with no problems, I am assuming because of the heat outside. By 4pm the outside temp is 98 degrees and it feels like you can not...
  6. smokin jack

    Question about sauces

    Tomorrow the temps will be pushing 100 degrees. Will this affect anything as far as temps on the grill? Obviously with temps that high it typically means very little to no wind at all which is good, but I am curious if this will do anything to the temps on the grill at all?
  7. smokin jack

    Question about sauces

    I just finished the sauce and got a nice rub on the ribs for tomorrow. Rub is cinammon...garlic and onion powder...paprika for a kick...brown sugar and cbp Sauce I used sweet baby rays...added ketchup...mustard...molasses...brown sugar..honey...garlic and onion powder...and cbp .... I cooked...
  8. smokin jack

    Question about sauces

    Sounds awesome Eric. Sweet baby rays is an awesome sauce by itself too, especially for burgers thrown in for the family and kids and all. I am definitely doing St. Louis style on Sunday and I am gonna go with some of your ingredients, but pull the apple juice and use that for the spray and...
  9. smokin jack

    Question about sauces

    I like to work with sweet baby rays bbq sauce myself. Beings I like my sauces on the sweeter side, it has more of a sweet flavor and less of that smoky flavor that some sauces have. I don't understand why people use a smokier sauce when smoking things, it kind of defeats the purpose of the...
  10. smokin jack

    Question about sauces

    There is absolutely nothing wrong with modifying store bought sauce. I have done mustard on the ribs to hold the rub, but never a mustard sauce. That sounds interesting.
  11. smokin jack

    Question about sauces

    TN - I do go with the dry rub often, but this weekend I figured with the heat and all why not get messy and throw on a nice sauce and wash it back with an adult beverage........or 8 haha Ronp - I looooove brown sugar when it comes to making sauces and even a little for the rub suits me fine. I...
  12. smokin jack

    Question about sauces

    haha right.....this thread now closed, thanks coyote !!!! Just kidding, please keep sending more if you have them....this is what experimenting is all about !
  13. smokin jack

    Question about sauces

    It is going to be pushing 100 degrees Sunday out here in Philadelphia and I am itching to get some ribs on the smoker.....I use the char broil silver smoker and it has always treated me good. I like to experiment a lot when it comes to sauces....I do like to go on the sweeter side and that is...
  14. smokin jack

    new to the site new to smoking

    Welcome to the smf glad to see you joined up. Trust me you will learn from nothing but the best on here, I know I have. Good smokin'
  15. smokin jack

    BBQ Competitions

    I totally agree, you definitely need a few cold ones to help pass the time. The Diamond State competition is in Dover at the monster mile (Dover Speedway) in October. I wanted to make it last year, but I had to work. Everyone has hooked me up nicely on here with all types of competitions and...
  16. smokin jack

    BBQ Competitions

    Thanks Shellbell, I will look into all of these. I am literally two minutes from where I-95 and the Blue Route (I-476) meet so I can always jump on either highway to get to a lot of these places fairly quick. I am really interested in getting involved with a team and doing the competitive...
  17. smokin jack

    Mop Question-Need some advice

    Very good ....Pee tater salad and a very quick response as well !!!!
  18. smokin jack

    BBQ Competitions

    Thank you for the help. Yardley is close to me, but I do not even have a team together, which is why I was calling out to everyone on here. I am new to bbqing and want to learn a lot more then I already think I know. I am looking to join a team eventually, but like I said, nothing is too close...
  19. smokin jack

    BBQ Competitions

    I am from outside Philadelphia in Delaware County. I didn't know how close anyone else on here was to me. Anyway, I am calling out to everyone close by to see if anyone knows if there are any good bbq competitions in and around Philadelphia. The only one I know of is the Diamond State...
  20. smokin jack

    Mop Question-Need some advice

    Well make sure you mop one turd and no mop on the other to see how your guests respond haha I personally agree with TN BBQ, I am from the Northeast and up here you seem to see a lot of tomato based sauces and sweetness when it comes to pork (I am not vouching for everyone, it is just a general...
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