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  1. DustyJoe84

    What do you pay for wood?

    I am new to smoking and haven't found a reliable private party to buy wood from yet. Retail I pay about $20 for a 2/3 cu ft. bag of chunks. This is from a local BBQ store. Are there online vendors you like to use? And am I paying too much?
  2. DustyJoe84

    Hi from Michigan!

    Welcome from Kansas City! I've only been a part of this forum for about a month but I have already learned so much and have been given so much advice! Lots of good folks to learn from here.
  3. DustyJoe84

    Hello from Southeast Texas!

    Looks good from here! Welcome from Kansas City!
  4. DustyJoe84

    New to here, new to smoking

    Welcome from Kansas City! Great group of folks to learn from here.
  5. DustyJoe84

    LUMP CHARCOAL VS BRIQUETTS

    Not to hijack this thread, but is it necessary to add wood to the lump to get smoke? Or can you smoke with lump only and replenish as needed as it burns down?
  6. DustyJoe84

    early predictions

    Chiefs are going! Let's not forget what happened the last time Brady and Co. came to Arrowhead. Brady got benched and Chiefs won decisively and we reclaimed our record as loudest stadium in the world! And right outside the visitors locker room is a big sign to remind them!
  7. DustyJoe84

    Two Brothers New to Smoking

    That's probably true if that newbie goes into it without much research. I'm using a Chargriller and I knew going into it that I was going to have to babysit the thing so it was no surprise for me. But I can see how someone could get easily frustrated if they didn't do their homework.
  8. DustyJoe84

    Pork butt issue

    Pork butt is pretty forgiving and can take higher temps. I did my first butt a couple weeks ago and ran into the same issues you did. I got some feedback saying to wait until 200+ degrees internal before pulling off the smoker. Like Scott said, this will allow fat and tissue to break down and...
  9. DustyJoe84

    Two Brothers New to Smoking

    I just started smoking about a month ago. I bought a cheap offset because I enjoy a good challenge and in the few cooks I've done I've had lots of fun building and maintaining the fire. There is a great deal of pride for me when I see that thin, blue smoke rolling knowing I did that. But that's...
  10. DustyJoe84

    Burnt ends

    Never done them myself but I do know they come from the point end of the brisket. The flat is for slicing.
  11. DustyJoe84

    Fire management help need for under 275*

    I'm new to smoking and have the same smoker as you. Just wanted to rehash this thread and say thanks for sharing your experiences. Lets me know I'm not alone and will help me as I learn to use my own stick burner!
  12. DustyJoe84

    My smoke day today

    Sounds like I just unwrapped too early. I wrapped around 150 IT and basically just unwrapped when I saw the temp climbing but I probably wasn't actually through the stall yet. Thanks for the advice!
  13. DustyJoe84

    My smoke day today

    It's an offset.
  14. DustyJoe84

    My smoke day today

    I understand my pit losing heat when I open it. But it always recovers. I was just perplexed with the meat itself losing 5 degrees internal after unwrapping even with my pit running at 250 for 30-45 minutes.
  15. DustyJoe84

    My smoke day today

    Still learning the ins and outs of successful smoking. Bought a 2 3/4 pound boneless pork butt from Aldi the other day. Only cost $5 and some change so thought I'd give it a shot for my first attempt at a butt before going big. I had a heck of a time getting my temp dialed in. But was finally...
  16. DustyJoe84

    Smoking brisket with no fat cap

    Thanks guys! This is very helpful!
  17. DustyJoe84

    New Year's BBQ\ cooking resolutions

    I just got my smoker a few weeks ago and my resolution is simply to learn, experiment and have fun!
  18. DustyJoe84

    Smoking brisket with no fat cap

    Injecting was my first thought. By "pan it" do you mean just smoke it in a foil pan? I'd say this brisket weights around 10 lbs.
  19. DustyJoe84

    Smoking brisket with no fat cap

    My family bought a side of beef a while back. This is the brisket that we got from it. I never really took a look at it until recently when I started developing an interest in smoking meat. I noticed the absence of a "fat cap" on this brisket. I know typically people leave about 1/4" of fat to...
  20. DustyJoe84

    First attempt at ribs...

    Got a Maverick two probe system for Christmas from my dad! Pretty excited to start using it! Also got some cash to be used for whatever else I see fit. I know I'll get many different opinions here...but what are some "must have" accessories/gadgets, etc. you all have and like?
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