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  1. Parshooter

    First cold smoke

    So the weather was perfect for a cold smoke. High of 37 on Saturday. Got some blocks, cut them in half and on to the wire rack. I was concerned about air flow, so I cleaned out the burn pot and the auger system of any pellets. Kept the pellet bin door open and took the deflector plate out...
  2. Parshooter

    RIP Floyd "Sonny" Tillman

    The founder of Sonny's BBQ has passed. I was living in Gainesville when he first opened Sonny's. Remember the building well. We went there often. https://www.atlantanewsfirst.com/2025/12/09/sonnys-bbq-founder-floyd-sonny-tillman-dies-96/
  3. Parshooter

    Chuck done right

    So I got a 2.5 pounder and decided to actually follow a recipe for this smoke. Dry brined with SPG for 24 hours. Rubbed with a salt-free beef rub and let her sit for about 45 mins. On the smoker at 250 degrees. Took off at 165 and panned it with a sliced onion, a dozen whole gloves of...
  4. Parshooter

    Newbie question

    So I'm reading these threads on smoking cheese. Obviously don' t want heat in the smoker, so do I just use my pellet tubes and no smoke from the smoker ? Or do I run my smoker on the "Smoke" setting and use tubes also ? TIA
  5. Parshooter

    Second Corned Beef Brisket

    So this is my second smoke of a corned beef brisket. First was a salty disaster. Only rinsed it, didn't do the multi-hour soak n' rinse. But did make for a good hash. This one I did do the soak n' rinse and it helped but could have done it longer, more rinsing. Rubbed it with a salt-free...
  6. Parshooter

    Restaurant recomendations Anderson SC and area.

    Hey all. I'm going to be in Anderson SC this weekend and want to get some Q. Had some a few years ago at Little Pigs. It was good from what I remember. Any suggestions ? TIA
  7. Parshooter

    Misunderstandings

    So, I've only been into smoking for about a year now but have always loved bbq. I've had burnt ends only a couple of times. Until this week, when I watched a video on how to make them, I thought they were just the actual ends of the brisket that got "burnt" because they were on the ends and...
  8. Parshooter

    FYI

    So Saturday I decided to smoke a couple chicken breasts and some salmon. Last week when I cleaned the smoker there was some sludge (meat juices and ash I presume) in the bottom of the barrel. Got it all cleaned up and decided to lay down a sheet of foil on the bottom for easier clean up next...
  9. Parshooter

    Naked chicken ?

    Has anyone smoked a chicken without the skin ? I love pulled chicken and really don't care for the skin. Just wondering if it would have to be done differently than a skin-on bird. TIA.
  10. Parshooter

    Well, third time was a charm.

    This is the third chuck I've smoked. First two did not turn out so well. This one did. Started at 6:50 Saturday morning. Mustard slather, rubbed with Hey Grill Hey's beef rub recipe. Set the smoker at 250, smoked til internal temp was 165, at 12:25 pm. I did spritz, 50/50 ACV & h2o, at...
  11. Parshooter

    BBQ joints, Anderson

    Hello, I'll be in Anderson mid August and want to have some great Q. Any suggestions ? TIA
  12. Parshooter

    Third time's a charm...

    hopefully. This is the second chuck roast I messed up. At least each time I know what I did and not to do it again. Dry brined for 14 hours with dry rub. On to the smoker at 250, spritzed after 2 hours. Wrapped at 165, in foil, with about a quarter stick of butter. Took it off at 185...
  13. Parshooter

    First rack of pork ribs

    Smoked some St Louis ribs Saturday. Did the 3-2-1 method. Rubbed with Hey Grill Hey's rib rub recipe. Three hours at 200, two hours wrapped at 225, one hour unwrapped and basted at 225. I used Pit Boss Hickory blend pellets and a smoke tube. They came out fantastic. Probably the best smoke...
  14. Parshooter

    Live and Learn

    So my chuck roast smoke was a disaster. I read different recipies and watched a few videos. Got a 2-pounder, dry brined it, Kosher salt only, for 24 hours. Took it out of the fridge and it looked fantastic. No sign of salt anywhere on it. Patted it dry, did a light mustard slather so the...
  15. Parshooter

    Weekend smokes

    So I did beef back ribs on Saturday. Since my previous smokes have taken longer than I expected, I started these at 9am at 250 degrees. Went out for a bit, came home at noon, probed them and they were at 172. So I wrapped them, put them back on the smoker for two hours or so and they were...
  16. Parshooter

    Inexpensive sealer advice please

    Hello. I'd like to start sealing leftovers and bulk meat purchases. I've looked at threads here about sealers but I don't want to pay hundreds of dollars for one. The "best" I saw on Amazon was the Food Saver brand, priced from 69.00 - 144.00. Any suggestions will be appreciated. TIA
  17. Parshooter

    Time question

    Hello, so I've been smoking since late summer last year. Seems all my smokes take much longer than the recipe calls for. My smoker, small Pit Boss, does fluctuate temp, but I think that's normal. I have used a probe to check the temp of the smoker and it's consistant to what the smoker temp...
  18. Parshooter

    New from Ohio

    Hi all. Just got into smoking last fall. Got the small Pit Boss and have been loving it. Turkey breast, salmon, and meatloaf are my go-to. Been trying butterflied pork butt also. Beef ribs are my next try. Looking forward to gaining some knowledges here. TIA.
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