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. grillmonkey

    First Brisket--A Success

    GaryHibbert said, "  It was cooked up by a transplanted Texas boy and after eating dinner that night I understood full well why he was in Alberta.  It was pretty obvious he must have served brisket to company back home and had, as a result, been run out of Texas.  It was disgusting—tough, dry...
  2. grillmonkey

    Frustrated novice in Tampa FL

    Joe Black is right. You dump a full chimney of charcoal in there at full burn and with all your vents open, that baby will get HOT!
  3. grillmonkey

    Do you clean your smoker?

    I clean my side-fire-box smoker after each cook while it's still hot. I turn it so the drain is down hill and spray the cook chamber with a water hose, essentially steam cleaning it. I leave all the vents open so the remaining coals can dry it out. A few days later, I brush out the ashes from...
  4. grillmonkey

    Newbie just can't get it right

    These are some ribs I did with Chef JimmyJ's foiling sauce. It took me awhile to get ribs right, but it was worth the effort. If I can do it, anybody can.
  5. grillmonkey

    Newbie just can't get it right

    These are some ribs I did with Chef JimmyJ's foiling sauce. It took me awhile to get ribs right, but it was worth the effort. If I can do it, anybody can.
  6. grillmonkey

    Newbie just can't get it right

    I have been where you are. What I was doing is probably exactly what you are doing right now; going all over the internet looking for solutions. After all the confusing videos/blogs/forums, I finally settled on smokingmeatforums.com for advice. If you search, there's an abundance of Camp Chef...
  7. grillmonkey

    first pulled pork this weekend....maybe a silly question

    I foil mine at the stall just to speed it along. I have done it both ways (foil/no foil) and honestly can't tell any difference. I shoot for an IT of 205, once it is there, you can pull it whenever you want. I usually do it right away, and it's so tender you can do it with a couple of forks.
  8. grillmonkey

    Can you save leftover charcoal?

    I have been recycling charcoal for 30 years. I close the vents when I'm done to extinguish the used charcoal. Used to just pile it up and add new charcoal before they invented those fancy cans, now I add the used charcoal on top of the new charcoal is the can and reuse it. Never had any problems...
  9. Show Us Where You Do Your Smoking; I'll Show You Mine If You'll Show Me Yours

    Show Us Where You Do Your Smoking; I'll Show You Mine If You'll Show Me Yours

  10. grillmonkey

    Show Us Where You Do Your Smoking; I'll Show You Mine If You'll Show Me Yours

    I was browsing through the threads the other day when I noticed a thread about showing your smoker. It was interesting seeing the many different smokers that we use. And judging from the comments and views it was very popular, I know I enjoyed it. Then I noticed another showing someone's smoking...
  11. IMG_0257.JPG

    IMG_0257.JPG

    • grillmonkey
    • Media item
    • Comments: 0
    • Album: Show Us Where You Do Your Smoking; I'll Show You Mine If You'll Show Me Yours
  12. IMG_0260.JPG

    IMG_0260.JPG

    • grillmonkey
    • Media item
    • Comments: 0
    • Album: Show Us Where You Do Your Smoking; I'll Show You Mine If You'll Show Me Yours
  13. IMG_0264.JPG

    IMG_0264.JPG

    • grillmonkey
    • Media item
    • Comments: 0
    • Album: Show Us Where You Do Your Smoking; I'll Show You Mine If You'll Show Me Yours
  14. IMG_0274.JPG

    IMG_0274.JPG

    • grillmonkey
    • Media item
    • Comments: 0
    • Album: Show Us Where You Do Your Smoking; I'll Show You Mine If You'll Show Me Yours
  15. grillmonkey

    Our backyard smoker/bbq/bar

    Great looking hangout. I could imagine myself sitting on the bench enjoying the Gulf breeze, smelling meat and smoke, and sipping on a cold beer. Worth points for helping me paint that mental picture.
  16. grillmonkey

    Beef Cheeks! Fall Apart! Melt In Your Mouth!

    That looks great. Definitely earned points for that. You should be a professional food photographer.
  17. grillmonkey

    Smoked Baby Back Ribs

    I'd spritz w/apple cider vinegar when foiling. No direct heat. Keep checking the last hour until they are the texture you want.
  18. grillmonkey

    Smoked Baby Back Ribs

    You'd probably need your smoker box on the burner to get it to burn, since wood basically has to reach  451 degrees to combust.Some people use a water pan, some don't, but one pan is fine, placed on the grate. If you do 2 hours uncovered, and 2 hours wrapped, then one hour uncovered will firm...
  19. grillmonkey

    My New (to me) Gravity Fed Smoker!

    I enjoyed reading all the comments about the wooden leg. But you are right to fix it properly to make it safe to move. Maybe paint the leg repair up to look like a cast? Maybe cristen it "Ol Peg Leg" and break a BBQ sauce bottle over the bow? Oh, it doesn't have a bow. I'll stop now,,,I have a...
  20. grillmonkey

    Smoked Ribeye Steak w/ Q-View

    I knew I shouldn't have clicked on this thread when I was hungry...Now I'm starving. But it shouldn't be about me, POINTS!
Top Bottom
Back
Clicky