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.
-
-
Thermometer for my smoking chamber.
I’m a big fan of Thermoworks smoke. Not real ”hi tech” but very well built and accurate.- culpepersmoke
- Post #4
- Forum: General Discussion
-
Deconstructed Chicken Pot Pie
Man, that looks awesome.- culpepersmoke
- Post #7
- Forum: General Discussion
-
Old school OKJ offset or new OKJ reverse flow?
I would go with thicker steel every time. Good luck- culpepersmoke
- Post #6
- Forum: Wood Smokers
-
-
Beef bombs or pasties
Our quick Sunday dinner. My has named them beef bombs. Sweated down some chopped cabbage and onions with a little au jus. Mixed in some chopped up smoked chuckie into a puff pastry Baked up about 20 minutes Served up with some loaded sautéed pierogies and some Au Jus on the side. Thanks...- culpepersmoke
- Thread
- Replies: 8
- Forum: Beef
-
Question about pork loin
I like to wet brine (like Pops https://www.smokingmeatforums.com/threads/pops6927s-wet-curing-brine.110799/ ) Then smoke to 145. After they cool down slice some for chops, thin slice for a buck board style bacon.- culpepersmoke
- Post #4
- Forum: Pork
-
Boneless/Skinless Thighs
Looks great. I’m going to give this a try- culpepersmoke
- Post #7
- Forum: Poultry
-
-
I'm Curious About Something...
I‘m guilty of spending more than that on my offset. Probably twice a year I cook for a large family gathering that will come close to filling it up. Other than that I’ll fire it up just so my wife and I can have ribs for dinner. I wouldn’t turn down the opportunity to compete but I have no...- culpepersmoke
- Post #7
- Forum: Blowing Smoke Around the Smoker.
-
Brisket dialed in, FINALLY!
I have often said, tools are tools but they are not a substitute for experience. Nice write up, thanks for posting. The SV method for keeping the Brisket warm without drying it out is very intriguing to me. We host a couple family get togethers throughout the summer and Brisket is always...- culpepersmoke
- Post #17
- Forum: Beef
-
Beef and shrooms = full belly!
man that looks fantastic. Nice job.- culpepersmoke
- Post #2
- Forum: Beef
-
-
Very First Offset Smoker - advice needed
My first offset was a Char Broil. Yes the paint just came off. You can scrap, sand etc and repaint with a high temp paint. Because the metal is so thin on the Char Broil it will probably come off again on the firebox. When I had mine I did finally gave up on painting the fire box and just went...- culpepersmoke
- Post #9
- Forum: General Discussion
-
Very First Offset Smoker - advice needed
First congratulations on your new pit. Yes spray everything inside and then fire it up. If you choose to oil the outside your pretty much committed to it since it will be difficult to get paint to stick afterwards. I’ve never oiled the outside of mine, it’s now just over 3 years old and still...- culpepersmoke
- Post #4
- Forum: General Discussion
-
Another skirt steak, this TIME it’s PRIME!
Al those really look good. We freeze our au jus in ice cube trays as well. My wife calls the little cubes of flavor. 😁- culpepersmoke
- Post #15
- Forum: Grilling Beef
-
Tried something new for the 4th…
I’ve never cooked one so I’m watching to see what others have to say As it’s on my to do list- culpepersmoke
- Post #2
- Forum: Beef
-
Just a girl who enjoys hot dogs!
I’m a little curious as well. Welcome from Michigan- culpepersmoke
- Post #9
- Forum: For New Members
-
-
Pork butt temp stalled for 12 hours - help
Mark has you covered. good luck- culpepersmoke
- Post #3
- Forum: Pork
