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  1. stevetheteacher

    Want to try a pizza?

    Seen a few posts about pizza being made in the smoker. I would love to try it myself. I researched other posts on the site, but still have a few questions. 1. What type(s) of pizza stone works in the smoker? 2. What IT should I try for? Or will melted cheese be my indicator? 3. About how long...
  2. stevetheteacher

    grilling pizza w /q view

    Why does the temp. have to be so high?
  3. stevetheteacher

    Mini-ZA!

    Thanks for the links! Is that a ceramic pizza stone?
  4. stevetheteacher

    Mini-ZA!

    Would love know how you did it? What steps did you take? What extra accessories are needed? Etc. Thanks!!!
  5. stevetheteacher

    Mini-ZA!

    Can that be made on a smoker?
  6. stevetheteacher

    I'm smoking for my first time

    From one newbie to another, I wish you the best of luck. I did St. Louis style ribs using the 3-2-1 method. I was definitely satisfied with the results. PS: I voted for ribs.   ;)
  7. stevetheteacher

    Salmon Fillets Tomorrow

    An  offset Brinkmann Outdoor Living smoker, Kingsford briquettes, and hickory mini logs. Cut down number of charcoals used in both the fire box and the chimney starter. Obviously, I still needed to cut down these numbers even more in the future
  8. stevetheteacher

    Salmon Fillets Tomorrow

    Cooked salmon till 145 degrees. Hard to keep temp low enough and it cooked quickly. Couldn't get temp lower than 200 as suggested.
  9. stevetheteacher

    Vacuum sealing for my restaurant

    Best of luck, sir!!!
  10. stevetheteacher

    Salmon Fillets Tomorrow

    I get antsy when I don't get to smoke as often as I would like. Tomorrow will be eight days since my last smoke. Although I made salmon steaks just a couple of weeks ago, I am compromising for the sake of my family and smoking salmon fillets. Earlier I posted a question about marinating salmon...
  11. stevetheteacher

    New to smoking nned some help

    The selection might not be great, but I buy my mini logs from Home Depot. I use Hickory wood. Hope this helps a little.
  12. stevetheteacher

    BBQ Pitmasters ?

    Thanks. Watching it now and see offset smokers and charcoal.  One of the contestants even mentioned that q-ers who use pellets aren't really pitmasters
  13. stevetheteacher

    BBQ Pitmasters ?

    Do you think they are using charcoal or propane for the most part?
  14. stevetheteacher

    Pork Tenderloin tonight

    I cooked between 225-250 looking for an IT of 160. Is that too high?
  15. stevetheteacher

    BBQ Pitmasters ?

     What are most them using as fuel?
  16. stevetheteacher

    Marinating salmon ?

    I will be smoking salmon fillets in the near future. I'm curious what to marinade them in. Would teriyaki sauce and/or soy sauce make a good marinade? Suggestions, opinions, advice?
  17. stevetheteacher

    Pork Tenderloin tonight

    They are not very supportive of this smoker lifestyle I've chosen  ...  :(
  18. stevetheteacher

    Pork Tenderloin tonight

    It did taste good! Just a little spice from the rub. Really tender. Nice smoke ring As usual, my family did not share my excitement and were indifferent at best.  :(
  19. Pork Tenderloin tonight

    Pork Tenderloin tonight

  20. stevetheteacher

    Pork Tenderloin tonight

    It took six hours with a big stall at 150. raised the temp to near 300 to finish off the last ten degrees. It's resting now. Hope it tastes good!
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