Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. culpepersmoke

    Hello everyone. I am Mike. New here and new to smoking meats. I look forward to learning more about all this.

    Welcome Mike. Lots to learn here.
  2. culpepersmoke

    Camping Smoker

    I carry the small GMG Davy Crocket in our motor home and it works pretty well. If I had to replace it I think I’d go with the Recteq Road Warrior.
  3. culpepersmoke

    We Lost another Member today....

    Sorry for your loss. You and your family will be in our prayers.
  4. culpepersmoke

    Chuck Roast

    Pretty much what Jim said. I cook mine at 270 / 275 but that’s because that is where my smoker likes to settle in at. If I’m in a hurry I’ll wrap after IT gets to 165 or so. I generally only season with kosher salt and coarse ground pepper and more pepper than salt or I’ll use The Salt Lick...
  5. culpepersmoke

    Bloody Mary time!

    I haven’t made a Bloody Mary in years but used to always use Clamato, Worcestershire sauce, tobacco and a dash of celery salt. It was our hangover cure. Later in life we realized it was easier to just not drink so much. 😂😂
  6. culpepersmoke

    Wood stove rib eye

    Haven’t posted in a while, this was tonight's dinner. The steaks were not very well marbled so I Sous Vide them at 118 degrees for almost 4 hours then onto the hot coals in the wood stove to sear in a crust. Coals are ready. I put the steaks in a basket, it makes it easier to flip and get out...
  7. culpepersmoke

    Flat top built into round Firebox

    I’m with BigW on this, cool idea. For long cooks you could do both breakfast and lunch while cooking that brisket. I’ll be looking in to see how it works out.
  8. culpepersmoke

    U.S.P.S. is is taking there tracking software into the future

  9. culpepersmoke

    Shop!

    In all my years I’ve never heard anyone say “I wish I built a smaller garage”. I’d go as big as your budget/land will allow. 😁 I recently purchased a single car garage to transform into a wood shop. I have a 2 car garage that I use to work on cars and non wood stuff but wanted s separate space...
  10. culpepersmoke

    Spares at 9 *f

    Hats off to you. 10 degrees here and while we talked about it, I wasn’t going to stay outside to cook.
  11. culpepersmoke

    Monday Ribs w/qview

    Looks great. I may have to try paper vs foil next time.
  12. culpepersmoke

    Offset gotta haves....

    No sure how seenred builds the firebox but when I had might built I asked the to make a removable ash tray in the bottom of the firebox so I could just pull it out to empty the ashes. I’m glad I did, it makes cleaning the ashes out so easy
  13. culpepersmoke

    Need some brisket help

    I’m not a brisket expert but I have turned out some great brisket and I’ve also ruined a couple and many that were OK. From my experience I think the best advice is to bump up your cooking temp and don’t reheat in the oven. Better if you can just keep it hot until ready to serve, search for...
  14. culpepersmoke

    Offset Smoker ..... Beautiful bead of coals .... what is your next move?

    I go so far as to say I NEVER allow lighter fluid to be used in my pit. Not to start a fire and certainly not while food is in it.
  15. culpepersmoke

    Long Brisket Hold Times

    I’ve put them in a Sous Vide pot at 141 degrees for over 24 hours.
  16. culpepersmoke

    Advice on wood size and placement

    What he said. 😁
  17. culpepersmoke

    Serving Tray

    It wasn’t bad. I ran my dust collection system to draw out some of the fumes. Since I’m in N. Michigan I had to crank up the garage furnace as the instructions said to keep it over 70 degrees. After I poured, I turned off the dust collection cranked the heat and let it go.
  18. culpepersmoke

    Wit or Witoutski Kielbasa cheese steak .

    Man that looks great. I need to look into doing this.
  19. culpepersmoke

    Called in sick

    I’m doing 5 chickens and a pork butt. We want to stock up the freezer before the real winter sets in.
  20. culpepersmoke

    Called in sick

    It’s going to be one of those rare December days in northern Michigan where the temperature is above 45°. Had to light the smoker and call my boss and tell him I’m not working today. 😁
Top Bottom
Back
Clicky