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  1. siege

    Big Cook

    We are celebrating my son's birthday today. In our family, you choose your own menu for your birthday. He spent a couple of years in Uruguay, with stops in Argentina and Brazil. I got inspired when civilsmoker got a great deal on some beef ribs. I had grabbed a couple of racks and threw them in...
  2. siege

    Beef-O-Ribs....again!

    The ribs look great, the cooker is awesome, but the real "keeper" is that wonderful lady that facilitates your habit on a regular basis.
  3. siege

    Safe practices for raw brisket

    In general, you have less worries with a whole muscle cut of meat than you would with ground meat. I often leave meat like seasoned ribs unwrapped in the " meat fridge " overnight To protect the fridge I wrap wet or injected meat in Cling Wrap.
  4. siege

    Small brisket

    Nice looking hunk of meat.Sounds like you have a plan. If you smoke it in a pan, some of the meat juices you collect can give you a head start in your pho broth, depending on your rub. Chill the pan liquor, remove the hardened fat layer, and there is some awesome broth. Having 3 pounds of trim...
  5. siege

    Getting Back on the Smoker! Finally

    I could help you with your comparison, in ithe interest of science, of course. It's only about a 3 hour drive from from here. They are looking like they are ready to spend a few hours relaxing in the smoky spa.
  6. siege

    Pork Butt and Camp Chef Pellet Grille

    If your Camp Chef is like my Pit Boss, the high smoke setting is a lower temperature. My preference is a minimum of 225. You can't hurt a pork butt if you're temperature runs a little high. The bark will benefit if cooked a little higher, also.
  7. siege

    Pit Boss Austin XL... Anything better for $500 or less?

    I have a Pit Boss XL pro 1100, and am very happy with it. If I had seen an Austin for $349 before I bought it, I would have been on it like white on rice. The difference is minor, and I could have $200 more to spend on meat.
  8. siege

    Greetings from the Pacific Northwest

    Glad to see you here. Yup, there is a learning curve when you first start using a pellet grill. I got my first one in June. I have smoked with a lot of other methods since the '70s. This is the most versitle. Give it a chance, try something new every week, and enjoy ! What part of the PNW are...
  9. siege

    Cinder Block Smoker

    Just the opposite. Perlite is a construction insulation used to provide a thermal break in concrete and masonry. It would block the heat, and not hold it. It is also more expensive than sand.
  10. siege

    Smoking Multiple Items at once

    I like to rest butts before shredding, so I would do my apps after the pork was done.
  11. siege

    Cinder Block Smoker

    It would hold temperature more evenly. Kind of like a water pan or brick in your smoker. Once the sand gets up to temperature it won't drop as fast as air space would.
  12. siege

    just wondering in boonton twp

    You ought to wear your cast iron underwear. There may be a dog waiting to greet you, who is protective of " his " smoker.
  13. siege

    Starting on charcoal and moving...would this be possible?

    I do that with hams. I grew up down south, and hams were cured, smoked, and hung longer than what is commonly available at my local grocery. 2 hours under fairly heavy smoke , then 3 or four hours in the MES allows most of the "added solution ", water, and excess liquids to render out, and...
  14. siege

    Menu help

    How about ice cold lettuce wedges, creamy ranch dressing, jalapeno corn bread, , a tangy coleslaw to cut the richness of the ribs, and some smoked baked beans to ladle over the corn bread ?
  15. siege

    My burger...didn’t suck! Finally!

    Thanks for sharing. Be nice to have in the freezer for a quick meal.
  16. siege

    Asking for a friend

    Converting it to burn charcoal would probably be as easy as putting another grate in down low to hold the briquettes and a vent to get some air in it. However....I tried to educate my kids as they were growing up, that just because you CAN do something, doesn't always mean you SHOULD do...
  17. siege

    Pit Boss Charcoal Pellets

    My son brought me a bag for his birthday bbq next Sunday. I'll write it up after I try them. There were 2 reviews on Walmart's web site, one positive and one negative.
  18. siege

    Cinder Block Smoker

    Great question. This particular discussion is about a pit smoker. It is configured with a fire box feeding smoke and controlled heat into a smoking chamber. Smoke is drawn over the meat due to a draft caused by a chimney at the opposite side of the pit from the firebox. You are exactly right...
  19. siege

    Cinder Block Smoker

    A split is a chunk of firewood. Usually 18 " long or so, depending on your fire box, and " split " twice, into a triangular lengthwise wedge. 4 splits from 1 piece if wood.
  20. siege

    Cinder Block Smoker

    Following. Thinking about a pig cooker. Looking at block pit or a Caja China.
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