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.
-
Bodacious Bones Throw-down
mmmmm yummy ribs! short ribs, spare ribs, lamb ribs ... YUMMY!- netspyder
- Post #55
- Forum: SMF Throwdowns
-
UK Offset Smoker Build Summer 2023
this makes me want to read this... but, it seems regardless of whether the connection is a pipe at grate level or a direct connection from the firebox to the cook chamber, you'll still lose that 12" or so of grate next to the firebox... where the heat enters the cook chamber and then rises to...- netspyder
- Post #11
- Forum: Smoker Builds
-
Hot/cold smoker and grill build
having a hared time wrapping my head around what you have and what you're trying to accomplish. assuming your drawing is a top-down view ... you'll need some sort of draw to get the cold smoke through the pipe to the cook chamber. i'm assuming for cheeses/sausage/salmon/etc. means smokestack...- netspyder
- Post #3
- Forum: Brick Smokers
-
Looking for ideas for a Brick Pit build.
i'd do a firebox on the left with that door, then a smoking cabinet in the center if it were me. i'd knock the brick out above the firebox and put a griddle or grate for direct cooking above the firebox. you'd need a plate/door/lid of some sort to put on there for smoking. -oh... and a damper...- netspyder
- Post #4
- Forum: Brick Smokers
-
brisket mishap
it was probing tender all around and floppy when i pulled it off the pit. guess i should've let it rest a bit before putting it in to hold. overcooked usually means it starts falling apart - the one time i let it get up to 205 then dropped it in the cooler to rest it literally came apart when... -
Large Vertical smoker Build
welcome Jon from near stl mo! i'm planning to build a horizontal offset at some point this year, but the flow for that will be wildly different from a vertical smoker, so i don't know that i'll be of much help. still interested in the build, though. start a thread in the 'smoker builds' area... -
brisket mishap
no pics - apologies to those folks that like to drool on their keyboards. this isn't really a post of what not to do - but i'll have some gems along the way. anyhoo - i cooked a brisket yesterday... 18.8lbs before trimming. trimmed maybe 3 lbs off total between the deckle fat, silverskin, and... -
Hot sauce using juicer
bear with me here ... but maybe you're making more work than is strictly required? i did my very first ferment with some 2yr old frozen habaneros last year - just halved them and stuck them in a brine for ... like a month. then blended and strained through a screen collander. reserved the... -
meat slicing woes
so... last year i bought a beswood 10" slicer based on reviews from several sources online... $350 seemed like a bit much for something that i'd use occasionally, but i wanted something better quality than the garage sale ones i had in the past. turns out i actually use the thing enough that it...- netspyder
- Thread
- Replies: 11
- Forum: Slicers, Grinders, Tools, Equipment
-
Why I'm Now Obsessed with Sharp Kitchen Knives
i love this thread. my mom has the classic 60's wood handled knife set hanging in the kitchen that you couldn't hardly bludgeon warm butter with, but my dad appreciates a good knife, and as i was striking out on my own, he bought me a 'wolfgang puck' branded set that i used for years - still...- netspyder
- Post #68
- Forum: Slicers, Grinders, Tools, Equipment
-
Sponsored Vacuum Sealers Unlimited
ok... i'm just now finding this. can't believe i spent more dollars on rolls at [insert blue box store here]. also... i might have to invest in that vacmaster 360... i mean ... 15" bags... i could stuff a whole cooked brisket in one of those, or brine lots of corned beef at once! or brine a...- netspyder
- Post #106
- Forum: Slicers, Grinders, Tools, Equipment
-
Burger Brawl Voting Poll....Some Amazing Entries!! (Pretty Long)
i think these are just plain fun! i don't even care who wins, it's great to step outside the norm and try new things - plus, there's the added bonus that when you try something new you get feedback from guests and it's like "we've never had anything like that before - that was great!" or "that...- netspyder
- Post #50
- Forum: SMF Throwdowns
-
BURGER BRAWL
man, these look delicious. bacon cheese sliders sound so great right now. some caramelized onions, bbq sauce... maybe some pickled jalapenos.- netspyder
- Post #77
- Forum: SMF Throwdowns
-
Deciding how deep I should dive into the world of smokers
greetings fron 'near' stl mo! seems i'm late to the party, but better late than never! there are as many shapes and sizes of smokers as there are different fuels to use to cook with. if you often find yourself with leftovers that you can't finish before they go bad - maybe a smaller cooker is... -
Care of smoker fire box
welcome from near stl mo! paint is a waste of time/money on a firebox IMO. too much heat. i've found that if you spray on some canola oil during your cooks, that'll protect it much better. the thickness of the steel will determine how often you need to do this -- like, when i had a... -
BURGER BRAWL
only 1 week left! y'all better put your burger hats on!- netspyder
- Post #72
- Forum: SMF Throwdowns
-
How to cook/smoke this cut of meat?
mmmm standing rib roast - i smoke one every year for my dad's birthday (jan 3rd, so it's chilly outside). just salt n pepper for us, and he likes it rare, so it's a (relatively) fast cook. babysit the fire for a few hours, then drop it in a cooler and head over to my parents' house. by the...- netspyder
- Post #12
- Forum: Meat Selection and Processing
-
this weekend's brisket
and, now i have to look up recipes for brisket hash - because that sounds amazing -
this weekend's brisket
snp is my usual go to for brisket, but i wanted to try something different. had to use the binder -- rub wouldn't stick without it after the dry brine. i did notice that the franks did add just a hint of zip to it - just a lil' more than pepper by itself. -
this weekend's brisket
well ... here's the results. i will not do this again. POG rub after the dry brine. binder was frank's red hot. rub wouldn't stick to it without it. now -- they weren't terrible, but not what i would call a success. had some issues with my probes -- 1 was 10 deg low, the other was 20...
