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  1. smokebuzz

    I am out of here

    As you can see, I've been here a while.. All forums go through ups and downs, seen it here many times, people go start their own forum, they still haven't reached the success as SMF. I do fade in and out as the BS level comes and goes, hard to fight ignorance , but there is still some great...
  2. smokebuzz

    Time for Brisket

    A great start for the new neighbors , I have the same Big Hor 20"
  3. smokebuzz

    Brisket the easy way !!!

    Why am I having flashbacks to RonP....
  4. smokebuzz

    Does more meat in an offset smoker mean less heat for each piece of meat?

    And to add to the great information given, the more meat you put on, the more even the temps will run.
  5. smokebuzz

    Howdy from Iowa

    ANOTHER HAWKEYE!!!!! Welcome.
  6. smokebuzz

    Cooking barbecue vs. restaurant barbecue

    I've only been to 1 BBQ restaurant that appealed to me. Most are very bland, on smoke and seasoning, and even meat quality. Sadly, when you provide stellar food, it's too flavorful and people say the $hit hole over where ever is the standard. Quality takes time.
  7. smokebuzz

    It's COLD here still...

    Nice looking soup.. I hate poultry but do like chicken noodle stew with smoked hind quarters.. AND, I woke up to -19f this morning, little diesel shook a bit.
  8. smokebuzz

    Venison loin

    Looks fantastic , can't beat IOWA grown deer..
  9. smokebuzz

    Pork Belly & Cumin

    Looks great, I like doing bellys in nontraditional ways also, but i REALLY avoid cumin... Not sure i even have any in the spice cabinet..
  10. smokebuzz

    Smoked Parmesan

    Have smoked a lot of cheese over the years, done some parm for my youngest dot, WOW, missed that 1 . Have plans to smoke plenty more of it this cold season.
  11. smokebuzz

    Mulberry?

    What Kammamm said, i use a lot of it, probably have 3 truck loads piled up now. I can't stress enough on the wood being dried out good, you'll know if it's not.
  12. smokebuzz

    Maintaining temperature

    It takes time, a learning curve. Use different sized pieces of wood at different times , need more heat or coals, use small, need to cruise use larger pieces. It will take you several cooks, paying close attention to figure out what you need to do. Good luck..
  13. smokebuzz

    SV Why are the 'die hards' so afraid of Sous Vide?

    Not that I'm opposed to it, the only thing i like cooked in water is pasta. I'm sure boiled ribs will be a thing again some day. Until then, i'll continue to burn wood.
  14. smokebuzz

    Horizon Smoker Quality

    I've had a 20" for 13 years, love it..
  15. smokebuzz

    What’s Your favorite wood or wood combo for smoking?

    Muhlberry... oak and cherry.
  16. smokebuzz

    water stuffer

    A friend has 1, and loves it.
  17. smokebuzz

    Injecting Pork Butts?

    Inject with whatever sounds goods... I like Pineapple juice.
  18. smokebuzz

    hawaiian flavor profile

    Not true Hawaiian, but i am in Iowa.... Equal parts pineapple juice, Kahlau, and Malibu coconut rum for an injection... In the rub i added dried lime zest.
  19. smokebuzz

    Raspberry/Blueberry Chipotle BBQ Sauce

    I have made raspberry or blueberry chipolte BBQ sauce many times, I've always opted for jams for the fruit.
  20. smokebuzz

    Hello from Iowa

    Welcome, I'm just down the road east of Ames..
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