Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. GetSmokedMN

    Cooking before smoking

    Thanks for the input everyone! I know the rules are in place for a reason and luckily I believe the woman I am working with is a fairly decent person and isnt out to flex her muscle. Just trying to figure out what the best way to go about all of this to make sure we are serving the best product...
  2. GetSmokedMN

    Cooking before smoking

    Hey everyone, So I am just starting a small food booth with our smokers and bbq and I found out that we arent allowed to cook any food in our own kitchen/home. Food either needs to be prepared on site or in a licensed kitchen. Considering we are doing brisket, ribs and pulled pork, preparing on...
  3. GetSmokedMN

    Food vendor supplies

    Just wondering if anyone on here has any experience with having a food booth/truck/catering business. I just had my first event last weekend selling some bbq food and it went very well. The one thing that I wonder though is if there is any companies that would sell wholesale foods to a home...
  4. GetSmokedMN

    Father's Day Plans?

    My dad loves cooking for the family so I am buying him a Maverick ET-732 thermometer, a brisket and a case of beer and telling him that the only thing his day will consist of is drinking beer and making the family a brisket!
  5. GetSmokedMN

    Cutting/Pulling Pork Butt

    I am going to try injecting a pork butt for the first time tomorrow and was wondering how everyone prepares their pork butt once its done. Do you just slice the money muscle and pull/chop the rest? I've also seen some people slicing the meat around the horn. I always just used to pull all of it...
  6. GetSmokedMN

    Burnt End Meat

    Thanks all! I assume you could use the flat as well for burnt ends? Would you have to smoke it differently from the point?
  7. GetSmokedMN

    Burnt End Meat

    Probably an odd question but has anyone ever used or heard of anyone using something other thank brisket for burnt ends? Would there be a comparable cut of beef to try it with?
  8. GetSmokedMN

    Brisket Rub

    Looks like tomorrows forecast here is calling for rain all day so instead of planting food plots for the deer, I decided I'm gonna try my first brisket. Just wondering if anyone out there has any input on a rub for it? I've read to just do a simple 50/50 salt and pepper rub but I've also seen...
  9. GetSmokedMN

    Food booth

    Thank you!
  10. GetSmokedMN

    Food booth

    Hey all! So I am planning on using my bbq skills to do a food booth at a couple of small local fairs this summer. I am planning on doing ribs, pulled pork sandwiches and beef sticks. Just wondering if anyone out there has done anything like this and how you figure out how much food you will...
  11. GetSmokedMN

    Whats everyone smoking this weekend?

    I bought a case of baby backs (18 racks) at Sams Club this week. Gonna prep em tonight and fire up the smoker bright and early tomorrow. Not going to let the forecasted high of 30 stop me!
  12. GetSmokedMN

    This is my new Hybrid Lang that I just built

    Holy f-word! That thing is sweet! Love the burners on the front too! How does the vertical smoker work? It looks like the smoke comes from the circle opening just above the bottom rack? How does that do with holding lower temp since it is right above the fire box? I was going to put one of...
  13. GetSmokedMN

    Time to start planning!

    Hey kawboy, I built a smoker last year with somewhat similar dimensions (60" long, 27" dia.). I did it this big so we could fit a small hog on there if we wanted to. We also do about 1000lbs of venison sausage a year and like to do a case of ribs (18 racks) at a time so that size made sense to...
  14. GetSmokedMN

    80 gallon reverse flow build

    I built a very similar smoker to yours last year and I placed my exhaust on the top of the CC. I havent noticed any difference in the taste of stuff on the top shelf vs the bottom but I can certainly understand the logic behind putting it in between the shelves. Important to remember to have the...
  15. GetSmokedMN

    Hello From MN

    Storage for smoking wood. Nice to have the extra room in the back of the pickup for the cooler of beer!
  16. GetSmokedMN

    Hello From MN

    Hello all, Just preparing for the 2018 smoking season here in Minnesota. I designed and built a smoker for my dad and myself (pictured below) last fall and am getting very anxious to start using it. I figured since I use this website for so many tips that I would make myself an official member!
Top Bottom
Back
Clicky