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. jcurrier

    Okay guys lighter fluid or not

    The key to the chimney starter is too make a ring of paper- not a ball- that allows the draft to happen
  2. jcurrier

    How much time in a day do you think you spend on this forum?

    TOO MUCH! I enjoy checking in throughout the day to see what gets posted- it does make me hungry though
  3. jcurrier

    Sorta Newbie from Maine!

    Welcome Endwarde from a fellow Maine smoker. Our region really lends itself to plenty of cold smoking possibilities this time of year- It was -4 at my house this morning! Enjoy SMF as there are a lot of helpful people here.
  4. jcurrier

    BBQ tour for research

    I have enjoyed "Dreamland"- the Mobile AL location As well as several in the Charlotte NC area. Al's, Red Bridges, Lancasters. Anything that isnt a chain I like to try. In New England I like the Moat Mountain smokehouse (North Conway, NH) and KC's rib shack in Manchester where the moto "nice...
  5. jcurrier

    Question on Country Style Ribs

    Update- smoked the country style ribs in the webber kettle for about 1.5 hrs at 250-275. Then finished in the oven. Put them in a #8 griswold cast iron with lid, added a bit of beer and esentially braised them- quite tasty. Just had some this morning with a couple eggs and some hot sauce...
  6. jcurrier

    ADVICE: Need a new grill - Weber vs. Char-Griller

    Get the Webber- you wont regret it. You can do just about anything on it. And as others have said it will last for ever- I have three
  7. jcurrier

    St Louis Style Ribs w/ Q-View

    Those were on hardwood lump with pecan and a touch of hickory for apporx 6 hours Thanks for enjoying!
  8. jcurrier

    Question on Country Style Ribs

    Would you 2-2-1 them or what? I have grilled them, but I have the time to smoke them right this weekend- How long would you go? Would you shoot for 190-210 smoker temp or opt to go up to 225? Thanks in advance for the input-
  9. jcurrier

    St Louis Style Ribs w/ Q-View

    Here are some ribs that I did a while back- Sorry for the delayed Q-View. Now that I know how to post photos- Look Out! Thanks for looking-
  10. jcurrier

    New Years Cheese w/ Q-View

    "Excellent color on that cheese J, what wood did ya use?" I used hardwood sawdust from the Frantz company- it is a mix of hickory, beech, maple and yellow birch.
  11. jcurrier

    New Years Cheese w/ Q-View

    thanks all- I love doing cheese and it makes a great gift when heading over to someones house for dinner. I have been doing it this way for about 10 years. Simple=Good
  12. jcurrier

    New Years Cheese w/ Q-View

    Here are some pics of my cheese smoke this weekend. Pretty self explanatory. Started with basic extra sharp cheddar smoked in the lil chief with hardwood sawdust at 70-80 degrees for aprox 3 hrs. Good fun and not a lot of babysitting req. I like to put the cheese uncovered in the fridge...
  13. jcurrier

    Sawdust

    By the way the "dust" that I speak of is roughly 1/16" chips. More like the product of a chainsaw (minus the bar oil)
  14. jcurrier

    Sawdust

    I talked with the salesman at Franz this morning. Real nice guy and very reasonable pricing. He said they usually deal in pallet sized orders, but would gladly sell me a 40# bag as well. For the 100% hickory they were asking $17 plus shipping charges and for a mix (hickory and beech) it was...
  15. jcurrier

    My DIY Smoker

    I try to keep my smoker at 90-100 for smoking cheese- did 5 lbs this weekend. and enjoyed one last night!
  16. jcurrier

    Sawdust

    Has anyone ever purchased dust from the Frantz Company? I was given a small trashcan of sawdust years ago from a buddy whos mother was a chef. I only use it on my Littlle Chief as it does a great job on smoking cheese, but I am almost out and never seem to be able to find something similar...
  17. jcurrier

    should i get a weber kettle?

    I dont think I could live without my Weber kettels (I have 2 18" ones and a 22" one). I use them all the time!
  18. jcurrier

    temps ??

    I mostly do mine in the winter (think Maine in winter) and try not to let the smoker go above 100. I use a lil chief for my cheese- just a note also I fill a large glass bowl with ice or snow and put it under the cheese to help keep it cool
  19. jcurrier

    Sirloin Tip Roast

    I did one of these a couple of weeks ago. Covered it in a bacon weave and smoked it to an internal temp of 140- damn it was good!
  20. jcurrier

    How many do we have from the Northeast???

    Smoking on the coast of Maine- mostly ribs and chicken-but do a bunch of cheese as well
Top Bottom
Back
Clicky