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  1. markh024

    Camp Chef DLX

    Make sure your chimney is not open too far. That can be a big factor as i had some issues with my STX and thatbwas my problem.
  2. markh024

    WAAAAYYYYY...Overdue Brisket

    Mouth watering! Great job
  3. markh024

    Beef Barbacoa Tacos

    Thanks Dave. I did see that on Amazon, just not going to have it on time for me to prep. I'll do a few stops around local markets to see if I can luck out. Otherwise I'll just omit again. My mouth is already watering for Saturday taco night!
  4. markh024

    Beef Barbacoa Tacos

    I'm doing @Co4ch D4ve barbacoa recipe again this weekend. Dave, I couldn't find ground jalopeno pepper anywhere. Any insight on that or a suitable replacement? I did it without my first time and the recipe was still delicous. I'd like the snip of heat if that's what it ultimately provides.
  5. markh024

    First pellet smoker: GMG, Camp Chef or RT?

    Camp Chef STX owner here. Its been awesome so far in the first year of owning it. I haven't tried any of the others mentioned. Like anything you'll always get the biased (Ford vs Chevy) type of answers. Go with what best fits the budget. I think any of them will be a great investment. Camp...
  6. markh024

    BRISKET FLAT, MY WAY

    Great tutorial! I see small flats that are trimmed of all fat here constantly. I will definitely give this a go sometime.
  7. markh024

    Sunday Beef back ribs

    I had a go at some beef back ribs yesterday. My oven broke, waiting on my new igniter so this is a perfect time to smoke. I picked up a 3 bone in tact back and also 3 bone separated. Slim pickings and they weren't the meatiest. But they sure tasted amazing. Prepped them with dijon mustard...
  8. markh024

    Dr. Pepper and Jalapeños Venison Jerky

    i make this with eye of round. My favorite jerky recipe! I'm not a huge venison fan but it looks like you nailed it. Great job! I use a camp chef as well. STX to be exact with jerky racks.
  9. markh024

    Coleslaw

    @johnmeyer Just wanted to express my thanks for this simple but AWESOME coleslaw recipe. I'm not a fan of dripping creamy slaw nor do I like over powering vinegar and this recipe is the best of both worlds. Everyone really enjoyed them on top of some wonderful PP i made a couple weekends ago...
  10. markh024

    Sticky Squares

    Whoa, those look delish! Nice job
  11. markh024

    Question about Camp Chef Pellet Smokers

    Glad you got it worked out. Smoke on!
  12. markh024

    First time pork loin

    I smoke pork tloins often. I smoke at 225 for about 90 minutes give or take. I do prefer mine to be more in the 150 range when done. I haven't tried searing after words but wouldn't hurt to try it.
  13. markh024

    Question about Camp Chef Pellet Smokers

    How far open do you have your chimney? If too much, it could be blasting out heat too fast. It should only have about 1-1.5" clearance, at least for me to regulate my temps closest to the settings. But yes 15-20* temp swings are normal. I have an STX by the way, virtually the same smoker.
  14. markh024

    What pellets do you buy?

    I keep my stuff in the bags and just roll them back up and clamp them shut. I haven't had any issues doing so. If humidity becomes an issues, i"ll convert to buckets but its just easier for me to keep them in bags.
  15. markh024

    Ideas for a “bbq/smoking area” in a back yard

    Any type of wind break/wall would be huge. I need that in the worst way as my smokign area is in the SW/W facing direction so I'm almost always battling wind. Some day if/when I redo my back patio a structured grilling area/wind break will be in the plans.
  16. markh024

    What pellets do you buy?

    I've used Traeger, PitBoss, B&B and Lumberjack. Like Bregent said, I can't really taste much difference in the first 3 I mentioned because they're all blends, but the Lumberjack 100% Hickory provided a great smoke flavor without it being overwhelming. Luckily, I have a store not far from me...
  17. markh024

    SmokePro STX, struggling temperatures

    I think i may have found my culprit. I was smoking a round of jerky yesterday, watching the temps and scratching my head as to what could possibly be going on. Then in a daze, I'm looking a my chimney cap and I realized a few weeks back as the weather started to warm up, I opened it up some...
  18. markh024

    SmokePro STX, struggling temperatures

    So the past couple smokes ive done I have noticed my STX struggling to get up to temp. Yesterday i did a pork shoulder and pretty much confirmed i had an issue. My grill has a really hard time climbing over 300 now. Actually yesterday i couldnt get it above 275. My swings on the lower end...
  19. markh024

    What the hell am I doing wrong since I would eat Famous Dave's Chain Smoked meat over mine anyday

    To add to dave's comment above, I try to actually shower before I sit down to eat what's coming off fresh on the smoker. i feel like getting the smoke off your skin, hair and new clothes gives you the opportunity to taste a big difference. And like Dave said, reheated BBQ the next day is...
  20. markh024

    Is 145 degrees safe for pork ?

    Yes it is. It's not an opinion, its a fact. With that said, I still like my pork in the 150 range just out of personal preference.
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