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  1. ososmokeshack

    New Kamado grill questions

    Haven't tried either of the ones you listed but I do have an Egg. My recommendation is get the biggest size you can. I have the large because I scored it basically new for half the cost and it would be small for a lot of cooking. The bigger the better I think. I would also be interested to hear...
  2. ososmokeshack

    Grate temp v temp gauge

    3 hours on the smoker, remove and wrap for 2 hours, then remove unwrap and back on the smoker for 1 hour.
  3. ososmokeshack

    Very Late New Years Dinner (Prime Rib)

    Looks great! Just the way a meal should be, 90% meat, 10% fillers.
  4. ososmokeshack

    SV Chile Verde - Quarentine Style

    That's gonna be good stuff right there! And the leftovers will be good with some eggs the next morning.
  5. ososmokeshack

    HELLO!!! New Smoker Here

    Welcome to SMF! You could post it up in the beef subsection. https://www.smokingmeatforums.com/forums/beef.101/
  6. ososmokeshack

    Sloppy “Does”

    I haven't had sloppy joes in years but that looks damn good! I want one now.
  7. ososmokeshack

    Smithfield closes?

    I don’t know about that. People who eat out all the time, have a reason why they eat out all the time.
  8. ososmokeshack

    Smithfield closes?

    i don’t think it’s the standard joe schmo that isn’t buying the meat and produce. It’s all the restaurants who are no serving half of what they used to because of take out only, or the hotels that have nobody staying there and ordering room service. It’s more on the commercial side. All those...
  9. ososmokeshack

    Hand Trimmer and Slicers Advice

    The 14” will work for unwanted fingers and hands as well.
  10. ososmokeshack

    Country Loaf

    That’s a great looking loaf of bread.
  11. ososmokeshack

    Shredded Beef Flautas aka Taquitos or Rolled Tacos

    I always dip corn in water and throw them on a flat top for a second. Makes them easy to work with without the mess.
  12. ososmokeshack

    Need some brisket help, not happy with how it's turning out.

    Good looking meal Kevin. Brisket looks real juicy.
  13. ososmokeshack

    GI Jerky

    Welcome and best of luck in your own operation. It’s no easy task.
  14. ososmokeshack

    Easter Dinner Smoked Pork Tenderloin

    Looks good to me. I would do as other said and pull it a little earlier. Still looks pretty moist though for being 155.
  15. ososmokeshack

    Brisket flat - prevent drying out?

    Any reason you chose to wrap at 190? I would say it sat on there too long. I cooked a whole 15ish pounder this weekend and it only took 14 hours.
  16. ososmokeshack

    Hand Trimmer and Slicers Advice

    Hobart is what I would buy for commercial grade slicer. As for the trimmer, a regular ole knife would be my choice
  17. ososmokeshack

    Ribeyes with Cajun Shrooms

    Good looking meal Jake! I’m a sucker for stuffed mushrooms.
  18. ososmokeshack

    Whiskey honey glazed pork chops

    Sounds good Kevin! How’s that whiskey?
  19. ososmokeshack

    As my screen name reads...

    Welcome to SMF!
  20. ososmokeshack

    Favorite Beer

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