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  1. culpepersmoke

    Help and hello

    In Michigan during the winter I cover my cooking tube with a welder’s blanket and a moving blanket. In my case though I think my insulated fire box helps. Might help until you get your wind block’s built. You also might try turning the smoker so the firebox is away from the wind.
  2. culpepersmoke

    Char Siu Sauce

    Just copied the recipe. I gotta try this with some country ribs soon. Thanks for posting.
  3. culpepersmoke

    Pork Steaks

    Basically they are a pork butt sliced to about 3/4” thick.
  4. culpepersmoke

    Pork Steaks

    My wife is a St Louis gal so when I asked her what she wanted for Memorial Day she said pork steaks. Who was I to say no. 😁 Started off with a good coating of kosher salt and then back in the fridge for about a four o hour nap. Brought them out, gave them a quick rinse, dry them off with a paper...
  5. culpepersmoke

    Tri-Tip help

    If your cooking it rare or mid rare ( that’s how I like it) be sure to note the grain as it will go in different directions.
  6. culpepersmoke

    Hey newbie here (both to the forum and grilling).

    Welcome. You can learn a lot from the good folks here. There are a ton of different options for smokers today, from very cheap to incredibly expensive. Each has their place. If you ask me, I’d probably say start with a pellet smoker for it’s ease in fire management so you can focus on rubs...
  7. culpepersmoke

    Pork butt and chicken

    I’d do it all at once if you have the room also. I would want to get it all smoked and pulled the day before. Put it in aluminum trays and refrigerate overnight. Warm them up slightly the next day and start building your nachos.
  8. culpepersmoke

    New to me Lang 84D with Chargrill

    Nice looking rig. Congratulations
  9. culpepersmoke

    Flank steak tacos!

    Thanks smokingUpNorth. I’m gonna have to try this
  10. culpepersmoke

    45 Day dry aged Ribeye FROZEN

    That’s exactly how I like my steak. I‘ve got a couple frozen rib eye‘s. I may have to try this.
  11. culpepersmoke

    muddled though my first brisket smoke

    My first offset was an char broiler. Very cheap and thin metal. I was determined to burn just wood in it. The only way I could keep it running around 250 degrees was to cut my wood pieces about 6” long and maybe the size of a ”C” cell battery. I couldn’t walk away from it for more than 5 or 10...
  12. culpepersmoke

    My 500 gallon pit build

    Really nice craftsmanship. Hope you post finished pics.
  13. culpepersmoke

    Flank steak tacos!

    Those look fantastic. Can’t wait for the marinade recipe.
  14. culpepersmoke

    Advice on new toy for new deck needed

    For me, I used to get a face cord and that would last me at least a year. Now we put in a wood stove so I we’re buying more like 10 face cords. For the smoker I store the wood in a wood rick covered with a tarp. My garage too limited to store wood. The wood really isn’t much effort.
  15. culpepersmoke

    Offset Advice

    You might want to take a look at the HBT patio smokers. https://www.hbtsmokers.com/copy-of-gameday-2
  16. culpepersmoke

    I found the Lord ........(Dino ribs.)

    I love beef ribs and those look great. Hope you're able to get some more for the freezer
  17. culpepersmoke

    Jambo Backyard w/ LSG Fire Basket

    Really nice. Congrats
  18. culpepersmoke

    Need a recipe App

    Same here
  19. culpepersmoke

    Brisket Costco price 3.99

    I miss having Costco near by. Nice find. Choice brisket here is $4.49
  20. culpepersmoke

    1st Brisket Flat---HELP

    I do pretty much the same except I use Campbell’s Condensed Beef Consommé instead.
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