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  1. 1MoreFord

    Santa Maria Rub

    While it has been quite some time since I cooked a TriTip, after seeing this discussion of seasonings, I was reminded of my favorite, decidedly non BBQ, SPG and Oregano seasoning. Think I'll try using some Cavender's Greek Seasoning whenever I do my next TriTip. While not a normal BBQ...
  2. 1MoreFord

    Santa Maria Rub

    In the recipes forum, sauces, rubs, and marinades section, click on the magnifying glass in the top right. When the dialogue box appears type in your search phrase and to its right there is a box that defaults to everywhere. Click on it and select "This forum".
  3. 1MoreFord

    1st brisket + 1st smoke on Pit Boss tabletop pellet grill/smoker

    Sherry your brisket looks Good, especially for a first effort! Hickory would have been fine for a brisket. Oak, most often Post Oak, may be the standard for beef but beef handles, and IMO, should stronger smoke woods than fruit woods. Pellet cookers are often accused of not providing enough...
  4. 1MoreFord

    Bunn Coffee Maker

    Best coffee I remember drinking was from one of my college room mates father's Corningware Electric Percolator. Then somebody gave him a Mr. Coffee and he started using it to appease the person who gave it to him. Coffee never was the same again. Sadly it looks like Corningware Percolators are...
  5. 1MoreFord

    Added another to my BBQ Sauce collection: #5 Cab-Salute

    What are you substituting for/with the EVOO?
  6. 1MoreFord

    Hydro Garden Update

    To help with your water needs put a catch pail under your AC drain. Good distilled water.
  7. 1MoreFord

    Is it enough smoke?

    Lack of smoke flavor is one of the biggest complaints you see about pellet grills. As others have mentioned, some brands of grills seem better than others and the same with pellets. I don't have experience with more than one brand of grill for comparison. I use LumberJack pellets since I can...
  8. 1MoreFord

    Smoker Chimney height

    My old offset had a piece of EMT conduit for an exhaust stack. It's galvanized, just like the HVAC stuff you're talking about. I seasoned it real good and never had any troubles. Stacks just don't get hot enough to be dangerous unless you have a pit fire and then you have other things to worry...
  9. 1MoreFord

    To soak chips or not

    Rather than using chips, try using chunks if you have the room and don't soak them either. The only reason I've ever soaked wood before smoking with it was on some molding rejects to raise some whiskers so the wood would catch fire easier. Really slick machined wood surfaces don't catch as...
  10. 1MoreFord

    What do if yiy have too many peaches??? Make dessert of course!

    I quite agree, eat what you want. However I think you should know the truth about what you are eating to make an informed decision. Hiding crap in supposedly "good/safe for you" foods and additives is a crime in my opinion. My mother was diabetic and she cheerfully ate Equal and foods with...
  11. 1MoreFord

    What do if yiy have too many peaches??? Make dessert of course!

    One more thought. If you can get the flesh off the pits in large enough pieces then grill them. They're Good that way.
  12. 1MoreFord

    What do if yiy have too many peaches??? Make dessert of course!

    Splenda has maltodextrin in it as a bulking agent. Some say maltodextrin is worse than sugar. Do your own research. I avoid Splenda when possible. ETA - What I forgot to say is maltodextrin has a very high glycemic index.
  13. 1MoreFord

    Smoker Chimney height

    I'm a believer in relatively tall stacks. More so than normal for many of the older smokers. Some of the newer builders have lengthened, and enlarged, their stacks even going to the point of fold-able stacks for transport. My old offset had a vertical and another 2 ft or so of stack on top...
  14. 1MoreFord

    Brisket point end and Baby backs .

    About what temp did and roughly how long did you cook the corn? I've gone to cooking corn in the microwave and have been known to shuck and then finish them on the grill for some char but would like a starting point for cooking in the shuck on the grill the entire time. TIA
  15. 1MoreFord

    Smoked Corned Beef for Sammiches and Whatnot

    From your description and pics sounds like you have a flat and a point. The flat, with the fat cap, and the point with the internal fat. Gotta watch when buying corned beef as they sell both parts of the brisket. Both are good, just depends on the cut you prefer and;/or your purpose at the time.
  16. 1MoreFord

    Analog gauge vrs digital gauge ?

    In the world of cookin' with wood a 25 degree temp variance really is kinda obsessing. You most likely have more than that with your kitchen oven. So, you've been happy for years But.............. You now think you need to take longer to do the same cooking. Is all of this about right...
  17. 1MoreFord

    Mett - Would you? Could you?

    I'm one of those ole timers who still can't come to terms with the new notion that it's safe to eat pork cooked to 145°F here in the U.S. No way I'd eat it raw.
  18. 1MoreFord

    Spiral Mustard Dogs & New Brand Review

    For those of y'all who like your dogs big, they also have a 4/lb version instead of the 8/lb package thirdeye is showing.
  19. 1MoreFord

    Third time's a charm...

    Under cooked. Just like brisket, chuckies will be tough and dry when under cooked.
  20. 1MoreFord

    Brisket - Simplified and Reliable Dinner Timing

    In all the discussion of holding, one method I didn't see(but could have missed) mentioned is using an electric turkey roaster. Many of them can be set to ~140°F. I know of some folks over the web that do so.
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