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Deer roast and trout!?
I'm at a cottage and my buddy brought a deer roast and a trout over...how do I smoke them!? -
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Canada Day Long Weekend
Hello SMFers, Well...I'm taking my smoking on the road! I recently purchased a used ECB that I can pack for the cottage trip this weekend. I made the usual mods (reverse the legs, small charcoal grill in fire pan, holes in fire pan, etc). I finished rubbing down two 6lb butts with Jeff's rub...- benderz85
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- Replies: 6
- Forum: General Discussion
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Quick mod advice?!
Just bought an old ECB Smoke n' Grill. The previous owner had drilled holes in the fire bowl. I've lowered the bowl and raised the unit (via bricks). Should this suffice? I'm taking it to the cottage next weekend.- benderz85
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- Replies: 3
- Forum: Charcoal Smokers
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Pork Butt Cook Times
If I take an 8lb pork butt and cut it into two 4lb chunks, does it cut the cook time in half? Does the 1.5hours/pound still apply? Also, would it affect meat integrity? Thanks. -
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Pulled Pork Temp
Cooking pulled pork...internal temp is 205-210...is there a cap for temp? My guests aren't here yet!? -
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Weather Difficulies!?
Hello, I have purchased two 8-lb boston butts for a BBQ on Sunday. My plan is to wake at 5:00am...grab a coffee...and start a fire at 5:30am. Hopefully, I can have the meat on the grill for 6:00am to serve dinner roughly at 6:00pm (going by the 1-1/2 hour per pound direction). Now, I am... -
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Char-Griller Duo w/ Side Fire Box ~ RUST!
Hello SMFers, So...I have been smoking meat for about two months now and having loads of fun! My Q-views have included spatchcock chicken, wings, ribs, and bacon...MMMM :P Unfortunately, the paint on my SFB has bubbled and chipped away verrrry quickly... Almost instantly...but definitely...- benderz85
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- Replies: 15
- Forum: Charcoal Smokers
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Bacon, Kielbasa, and ABTssss!
I really didn't have to do much prep aside from the ABT's. (Hot Italian Sausage, Herb&Garlic C-Cheese, Old Cheddar) The peameal bacon and ham kielbasa were store bought!- benderz85
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- Replies: 5
- Forum: Hot Smoked Bacon
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Venison Sausage
Hey SMF! Quick question...How long and at what temp should I smoke venison sausage? My buddy is bringing over some tomorrow... I have looked through the forums but haven't found a clear cut answer. Also, what internal temp should I aim for? Thanks everyone, Will follow with Qview! Brad -
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First Time Ribbbbs!
OK! So, I bought two racks of baby back beauties. Pulled off the membranes on both of the bone sides. Squirted with mustard and rubbed with KC rub recipe. Currently, they are wrapped up and cooling in fridge. ************************************************************ Tomorrow...I am going... -
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First Rub
So I am preparing to smoke my first ribs tomorrow...figured I'd try to make a rub. I used one and a half cups of white sugar...although the popular vote seems brown? 2 Tsp Garlic Powder 2 Tsp of Regular Salt 2 Tsp of Paprika 2 Tsp of Chili Powder 1 Tsp of Cinnamon 1/2 Tsp of Cumin 1/2...- benderz85
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- Replies: 3
- Forum: Sauces, Rubs & Marinades
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Chicken Wings, Scotch Bonnet, and ABTsss...
I got the idea to smoke habaneros from this website but couldn't find any! Instead, I visited a local West Indies Grocery Store and bought Scotch Bonnet Peppers. I smoked 'em for an hour...then I added them into tomato sauce and other ingredients. The sauce was for the wings...which I smoked... -
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Smoking Habaneros!
Hey Folks! I was wondering if anyone had any suggestions on how to smoke a habanero? A temperature and time would be appreciated. I have looked through threads...no luck! Going to smoke wings, ABT's, and habaneros (make some sauce) this weekend. Cheers :P- benderz85
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- Replies: 5
- Forum: Sauces, Rubs & Marinades
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First Smoke w/ Qview!
So, I finally found the time between rainfall to get my first smoke ever done! I picked up a 6lb chicken, brined 'er for 6 hours, and then spatchcocked 'er. After that I rubbed spice under and on the skin...before wrapping in bacon :P -
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Any last suggestions?
SO! The chicken (6.5lbs) is in the brine. The mesquite wood chips are soaking in water. After 8 hours...I am going to spatchcock the bird. Then I am going to rub 'er down with Jerk seasoning (under and on the skin). Last, I am going to cover 'er up with strips of bacon. I am going to light... -
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Chicken Brine...need verification!
Hello! So I am going to embark on my first smoke tomorrow. I've chosen chicken as it appears to be a simpler choice... Now ~ I have prepared a brine with info from SMF posts. Thoughts? 16 cups of water 1/2 cup of salt 1.5 cups of sugar 2 tbsp of pepper 1 tbsp of thyme 1 tbsp of garlic... -
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Ready to Smoke!
Hello! So...bought the Char-Griller Duo w/ SFB about 2 weeks ago. I had a heck of a time punching out the SFB Football punch out... After reading the posts on here...made a few mods: 1) Added the dryer vent tube to grate level. 2) Drilled into the left and right side of the MC lid and added... -
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Motivated Rookie ~ Eager to Start!
Hello! Just purchased a Char-Griller 5050 w/ Firebox from the local Lowe's store. Currently, I am waiting for the kind staff to finish assembling this beautiful BBQ. I've just moved into my own house last week...got the TV setup...now the grill :) So, I've signed up for the 5-day e-course...
