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  1. so ms smoker

    Does a combination of Mesquite and Cherry work for brisket and beef back ribs?

      I don't see any problem with mesquite and cherry. It should be good ! Be sure to let us know how the competition turns out. And don't forget to take some pics!    Mike
  2. so ms smoker

    The "Texas Cheat"

    Goes to show that there is no 'perfect'  way to do anything. As long as it comes out the way you like it    Mike
  3. so ms smoker

    First Pork Butt w/ Q-View

      Nice looking pulled pork!   Don't worry about what 'judges' thimk. If the family is happy, all is good! Looks great to me!    Mike
  4. so ms smoker

    Newer version 40 vent question

      Is this the exhaust vent? If so , you normally want it open all the way most of the time.    Mike
  5. so ms smoker

    appatizers

      All good starters. Type 'appetizers' into the search engine. You will get lots of ideas!    Mike
  6. so ms smoker

    Bill in san Antonio TX, HI

      Welcome wmcga. Glad you found us! Always great to hear from people with their own prior experience and maybe some new ideas!    Mike
  7. so ms smoker

    Greetings All!!

    Glad to have you with us! Welcome to your new addiction! If(when) you have questions, ask away. Plenty folks happy to help you here!   Mike
  8. so ms smoker

    12 lb butt cam I split it

    Of course you can. It will lower your cooking time and increase the amount of bark you can get. Good luck with it and don't forget the Q-view!   MIke
  9. so ms smoker

    Pecan Smoked Brined Pork Loin

      Mmmm Smoked pork loin is awesome! And yours looks great! Nice job    Mike
  10. so ms smoker

    Brisket help for a first-timer

      Hi Bert  I would not wait till it comes to" room temp" as this will have the meat in the food safety zone for too long. Set the meat out, rinse, and pat dry. Go set up smoker then prep with your rub. Or , have meat pre-rubbed, put on counter, then get smoker ready. So starting about 1/2 hour...
  11. so ms smoker

    Good afternoon folks.

     Welcome Rob! Glad to have you with us. Whatever you decide to try, you will find plenty of advice and help here.    Mike
  12. so ms smoker

    First Fattie with Qview

      Looks like it turned out very well!    Mike
  13. so ms smoker

    to sauce or not

      The finishing sauce is great for extra flavor. I always let the guests add bbq sauce themselves. I use very little because I don't want to cover up the flavor of the meat and smoke!   Mike
  14. so ms smoker

    Rookie BB ribs on UDS

     Keep us posted!   Mike
  15. so ms smoker

    First real smoker

      Looks like you are well prepared.How did you figure oversmoked? Was it the wood or the time in smoke/? Provide some details and we may be able to help you out.   Mike
  16. so ms smoker

    New Guy Here

      Welcome Jim! Glad you found us!  Might I suggest you check out Jeff's free 5 day e-course and then start asking questions. Plenty of folks here happy to help you out!!    Mike
  17. so ms smoker

    Bite through skin.

    Chicken looks great Adam! And I agree, you should have made more!   Mike
  18. so ms smoker

    Friday Night Supper = Rack of Lamb

     Awesome!    Mike
  19. so ms smoker

    Italian style Meatballs

    Looks Great!   Mike
  20. so ms smoker

    Break in!

     Looks like you got it going on!     Mike
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