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  1. mjeffcoat

    Back ribs from costco

    I have found over the years that on the ones that give you trouble, take the handle end of a spoon or fork and pry under the membrane between two bones. Once you get it pried up put your thumb under it and pull up until you get it started. Usually comes off pretty easy from there.
  2. mjeffcoat

    Fabricator search

    Looking for a reliable fabricator in the Charelston SC area to build an offset reverse flow smoker. Been trying to work with one that just does not seem to want the job. Looking for another one.
  3. mjeffcoat

    UDS exhaust

    I have seen guys use exhaust pipe tips like you put on your car to dress up the end of the exhaust.
  4. mjeffcoat

    Starting the build

    Fabricator is coming by to pick up my 250 gallon propane tank tomorrow to start the build on my new offset, reverse flow with wood basket trailer mounted rig. Can't wait for this bad boy to be ready. 
  5. mjeffcoat

    New member from Idaho with a couple questions!

    I am familiar with it. You will need to get one that covers most of the rack space. Original one won't work like you want it too. I have used 9x13 baking dishes before for ribs and it works great.
  6. mjeffcoat

    New member from Idaho with a couple questions!

    Masterbuilt are a pretty good smoker for the price. To avoid dripping on your element put your water pan under the meat and just let it drip into that. Makes cleanup easy when you are done.
  7. mjeffcoat

    Another First Timer. Have I ruined it?

    Cheddar is naturally dryer than other cheeses. It looks like it just dried out a little more. Still should retain it's smoke flavor. Taste it and if it taste good, you didn't ruin it. If it is a little to dry by itself just use it in dishes you cook. 
  8. mjeffcoat

    Greasy Hill Cusomer Smokers

    Pics or it never happened.
  9. mjeffcoat

    Credit Where Credit is Due!

    I was taught by my daddy to always give credit for something you pick up from somebody else. I have used some sauce recipes for cooks I have done and always let them know where it came from.
  10. mjeffcoat

    Inaugural Pork Shoulder Smoke

    It is easy to get impatient when smoking butts and shoulders and especially brisket but man let it get all the way through and you l be amazed at how good it is.
  11. mjeffcoat

    Some Prayers for Mrs Bear

    You got it Bear.
  12. mjeffcoat

    UDS Planning stage

    Make sure all the brown lining is burned off before you cook with it. You could also blast it off but either way you need a clean metal surface to begin with.
  13. mjeffcoat

    Patio RF (100 lb propane tank)

    That patio rig is sweet man. How much did it cost to build?
  14. mjeffcoat

    auger really jammed- MAK 2

    You are going to have to burn those pellets out to free that auger up. Either that or figure out how to get that housing apart.
  15. mjeffcoat

    What's you favorite pulled pork leftover dish?

    I like to make a pulled pork lasagne with cheddar, moz and ricotta cheese.
  16. mjeffcoat

    What Makes a Hot link a TEXAS HOT LINK?

    Well being a Texas raised boy the two are miles apart both in flavor and composition. Texas hot links come in red casings and are a mix of beef and pork with traditional southwest spices added.
  17. mjeffcoat

    Howdy from Texas

    Where abouts you from in Texas? I grew up in West Texas southwest of Lubbock in a little oil town called Sundown.
  18. mjeffcoat

    Back to smoking, new to SMF

    You won't get any bashing here. Anyone that does is quickly shown the door by the mods. Just make judicious use of the search feature and most of your question will show up already answered for someone else. Don't see any answer, ask away. There are plenty of old pros here that will be glad to help.
  19. mjeffcoat

    275 Gallon Smoker – First Time

    Make damn sure you evacuate all the propane out of the tank prior to any torching/welding. Best way to do that is to fill it up with water. That will force all the propane vapor still in the tank out.
  20. mjeffcoat

    pLeAsE HeLp Me sMoKe My TuRkEy ????? PLEASE !!!

    What gives with the weird way you punctuated the title to the post? Do you really need to do that to get an answer to your post? Most people will not even respond to that kind of nonsense. Now to answer your question, you can cook the turkey at temperatures from 200 to 325 and be good. The...
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