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  1. newbrian

    Good meal.

    Whats the best way to reheat that after it's been frozen?
  2. newbrian

    First Brisket

    How long did it take?
  3. newbrian

    Garlic dill pickles UPDATE! READY TO EAT IN 3 DAYS WITH VAC CANISTER

    How long do these last when refrigerated?
  4. newbrian

    500 Gallon that has waited years to be finished

    I can't wait to see this one painted
  5. newbrian

    SMALL GARDEN IN EAST TEXAS - 3

    Our last frost date is May 15th here, garden goes in around that time every year.
  6. newbrian

    Let’s see the dogs!

    My Blue Tick Beagle - Lady Bird
  7. newbrian

    Feeder fire

    Thank you. Yes it taking a long time for meat to get done
  8. newbrian

    Feeder fire

    what brand probe do you use, I am looking to get one like you are saying so i can monitor the meat and the air temp
  9. newbrian

    Feeder fire

    a couple of people have mentioned this so i am definitely going to try this next cook
  10. newbrian

    Feeder fire

    Yes the logs are split. i do leave the side open most of the time, if i don't i get white smoke. I do leave the top open until they catch, but when i do that my temp spikes. I have 2 thermometers in the lid and i have a meat probe that i use in the meat.
  11. newbrian

    Feeder fire

    about 8" long and they are about 3 to 4" on the bark side and wedge shaped to a point looking from the end
  12. newbrian

    Feeder fire

    Thanks for the reply, I have the warming plate on top of my smoker chamber as well and will try heating the wood first. Thanks for the tip!
  13. newbrian

    Feeder fire

    Thank you for the information, the wood I have is 4 years old so it is well seasoned. I guess I just have to keep at it. I learn something new every time I use the smoker. I think I will try a feeder fire this year. I live the NW Indiana so i won't be pulling the smoker out for a couple of...
  14. newbrian

    Feeder fire

    I try to run around 230 but when I add a log it can go up as far as 300 at times. Clean smoke is what I am looking for, what is the best way to achieve this? When i get the smoldering it gives the meat a taste like an ashtray.
  15. newbrian

    Tasty and healthy meal on the Santa Maria!!!

    That looks Awesome!
  16. newbrian

    Feeder fire

    Hello, I got my offset smoker 3 years ago and I am still struggling to get the right smoke. I have tried starting a fire in the smoker with wood and let it go to coals and then adding more logs as needed but as i add more logs i either get too hot of fire (air flow open) or they just smolder...
  17. newbrian

    50th Birthday

    Thanks Red
  18. newbrian

    50th Birthday

    What's the best way to reheat it?
  19. newbrian

    50th Birthday

    If I do the PP the weekend before do I pull the meat or leave the roast whole until I re heat? Do I freeze it? How should I reheat it? Again thanks everyone for the input
  20. newbrian

    50th Birthday

    Thank you. You all are great! Thanks for the advice. Only thing I can't cook the day before I have to work, so I have to do it all on Saturday
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