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  1. smokebuzz

    Where do you buy your meat Iowa smokers?

    Yes, cheaper and useally "fresh", and not enhanced with solutions. Altoona huh, I'm just north of ya in Nevada.
  2. smokebuzz

    mop question?

    You can use what ever ya like for a mop, many folds use a wide varity and some strange stuff in their mops. It all boils down to what you like. Butter on beef and pork ribs is great as eman said, suger helps with barq.
  3. smokebuzz

    2010 S.m.f. Gathering

    There may be a couple in IOWA this year. You could also see if there is any intrest in your part of the state, I'm not opposed to a road trip to Mizzery.
  4. smokebuzz

    Butt and bristket?

    Do it all the time, along with all sorts of other meats and snacks. IF you have a vertical smoker, I would put the beef above the pork or put the pork in a pan, pork juices dripping down on other meats may present a problem for the food saftey police.
  5. smokebuzz

    What smoker type is best and why?

    Yup, you got the syndrome. It all boils down to what you want to us. Peronally I'm a stick burner, in a Horizon Marshall and WSM. Yes they take some tending, but I can get some 3 hour plus burns on them. Nothing wrong with the others, gas or electric, just not what I prefer to use. If you are...
  6. smokebuzz

    what is the kiss method

    Sorry ,but thats what I thought it was also, you asked.
  7. smokebuzz

    Lump in your WSM?

    All my smoker eat the same thing, get started with a little lump then all wood from there.
  8. smokebuzz

    Foiling

    You may need to try a process a couple times to get a good judgement of it. Your rub, when you rub, do you inject, what you inject all has a play in the way your meat turns out. Some people have to foil at 165-170 just to soften up their barq. MANY different ways of doing, none are wrong and...
  9. smokebuzz

    Butt question?

    I'm a flipper, start up or down, then flip and rotate half way thru. There is no proven factuial science with it, just smoke it.
  10. smokebuzz

    New Big Block!

    That will be much nicer for ya, still may have ta grab a box of beer and come see it in action.
  11. smokebuzz

    what is over kill?

    No, that's "common", Overkill is when you have a critter on the ground,not moveing,no signs of life, and you give'm 4 more rounds. Now this analogy came from the "Southern Iowa Finer Explanation to fancy words"
  12. smokebuzz

    New Big Block!

    WTH??, why didn't ya tell me you up sized? I have talked to you since then ,I think. Never mind me missing your origanal post. Good luck with it, may have to get a dozen and head down.
  13. smokebuzz

    Hi From Iowa

    IT'S ANOTHER HAWKEYE!!!!!!!!!!!!!!!!!!!!! Welcome, glad ya found us!!!! What part of the great state ya from?
  14. smokebuzz

    Iowa newbie

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  15. smokebuzz

    Iowa newbie

    IT'S ANOTHER HAWKEYE!!!! Welcome, Cornville?, I'm over in MOOOOVILLE
  16. smokebuzz

    Ready to smoke in IA

    IT'S ANOTHER HAWKEYE!!!!!! Welcome, glad ya found us!!!
  17. smokebuzz

    WSM Owners

    I have had 6 7-8# butts on mine once, did it just to see if I could.
  18. smokebuzz

    Ribs too dark????

    OK, was these "burnt" or just super deep dark mahogany or charred? Big difference, If they tasted fine, I still assume, that it was deep mahogany colored. This can come from Hickory if used as your heat and not a supplement for flavor.OR was you burning a big fire too cool,creosote?
  19. smokebuzz

    Ribs too dark????

    Did you burn all wood? If so, what type of wood did you use? Some woods can give a darker color to the meat or it could be from heat to high. Have you checked your pit thermo? It could have came from a nasty flare up, pit hit a high temp for a bit, you may not have seen happen.
  20. smokebuzz

    Babyback preperation

    About the only trimming you do to BB ribs is,get the silver skin off the back side. Here is a ok video for this, the rest of it is just ok at best.
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