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  1. marauder

    MES 40' chip loader small?

    After 2 or 3 hours does the meat take more smoke on and is that needed?
  2. marauder

    newb here and to a smoker

    I have an electric smoker a  Kamado  ..and propane vertical smoker  the electric helps you out because all you have to do is concentrate on the way you prepare your meat the Kamado requires lump charcoal and watching temps .. propane smoker has water pan chip box . to me a side stick burner...
  3. marauder

    Jeff's rub and sauce how many *?

    internal temp to 170 or about 2 hrs at 225
  4. marauder

    Jeff's rub and sauce how many *?

    you can really load it up on your meats too unlike other rubs too dang salty,  makes  a really pretty BARK!
  5. marauder

    New to SMF

    great ! I love the Kamado cooking .. wide open experience grilling smoking  even oven baked pizza! welcome! we love pics!
  6. marauder

    New Smoker coming from Owasso Okla

    hey from oklahoma  keep the fires going!
  7. marauder

    Pellets....for smoke or heat source?

    pellets put off a lot of smoke  i use them in  my smoker tray  ...propane........  and grill  with a  v shaped  box that sits on the burners type thing .. cant think of the name! the electric smoker boxes are so contained that the  smoke is literally  boiling on the meat the entire time the wood...
  8. marauder

    Comment by 'marauder' in media 'image.jpg'

    like the fact that you are using a probe to check the temps .. you are there!
  9. marauder

    My first post

    welcome and congrats on the New Smoker... sounds like your bride is a keeper ! your ribs look fanatastic
  10. marauder

    Jeff's rub and sauce how many *?

    tried Jeffs rub .......then went around the yard for a year...... hands down Jeffs rub is the best! 10.... might i mention on Everything!
  11. marauder

    Up early to tackle this big butt.

    add moisture!
  12. marauder

    WAGYU BEEF

    sounds like  good results to me .. 90% of the people on this forum wouldn 't have the guts to attempt that including myself . good job
  13. marauder

    Up early to tackle this big butt.

    spritz you dont touch the formation of bark
  14. marauder

    First Smoke on Kamado Kooker

    good job for your first cook with a Kamado!
  15. marauder

    WAGYU BEEF

    sitting waiting on the Wagyu report
  16. marauder

    Grilling/Smoking Chicken Wings Direct on Kamado Joe (no heat deflector...yet)

     i have Kamado and put coals on one side and the little chicks opposite for  indirect cooking  with a chunk of wood plus chips right at the getgo plus most Ks pull air/ smoke from the front to the back  coals front chicks in the back
  17. marauder

    Up early to tackle this big butt.

    looking good    !!!! take her to 205 internal and youll be able to stir it with a spoon!
  18. marauder

    Hello from Minnesota.

  19. marauder

    Hello from Minnesota.

    hey !  welcome to the addiction !
  20. marauder

    New Akorn Owner

    lump  charcoal you need to use lump ! heat deflector is a good thing w/ pizza get the pizza as high as you can in the dome ! that way it cooks from top to bottom.
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