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  1. cobrafnd

    Pulled Pork Waffle Cones

    Done these for the kids this past weekend. Mac N Cheese in the bottom, pulled pork on top of that, and homemade onion straws on the top.
  2. cobrafnd

    Belly burnt ends with q-view

    Smoked some burnt ends for the first time this past weekend. Think I am going to try them with a chuck next. They were amazing! Used McCormic bourbon brown sugar rub. Sauced with 1 cup sweet baby rays, 1/4 cup Apple juice, and 1/4 cup pepper jelly mixed.
  3. cobrafnd

    It's Spatchcock Chicken & Pork Belly Burnt ends today.

    Trying to imagine what the chicken must have tasted like cooked under pork belly drippings!! WOW!!
  4. cobrafnd

    Ribs on the smoker!

    I usually rub mine down after work the night before, and put them in a meat lug. Then I usually put them on smoker about 1am. So they would be rubbed down about 8 hours prior to smoking.
  5. cobrafnd

    Ref; One Weird Idea..

    You ever do it and take pics?
  6. cobrafnd

    Black Warrior Smokers

    I like them! but they twice the price! lol
  7. cobrafnd

    Reverse plate thickness

    The deal is Plates are removable, thicker means heavier, so if thinner works as good, good. If not could change them later easily. Just cut some plate and lay it in there. Not like anything has to be welded in or anything. Hoping that someone would chime in that has 1/8” plate, and their...
  8. cobrafnd

    Reverse plate thickness

    I am having a smoker built that has a 36” By 72” pit made of 1/4” steel. They use 1/8” (11g) steel for the reverse flow plates. They are making them removable, so I could swap them out thicker later, but wondering if that’s too thin? I have a 24” by 60” now and it has a 1/4” fixed reverse...
  9. cobrafnd

    How do you run your temp probes?

    I was thinking through the back side?
  10. cobrafnd

    How do you run your temp probes?

    I am getting a smoker like this built and will be getting a fireboard controller to hook to it. How do y’all run your temp probes in? Pics would be great. Going to have them make it to where I can run them in while they build it. http://www.blackwarriorsmokers.com/models_apache.html
  11. cobrafnd

    Black Warrior Smokers

    Anyone on here have a Black Warrior Smoker? I am looking at getting one like this built soon with a few modifications, and wonder how the craftsmanship is? I am going to get it extended to 72” and 36” diameter with 3 racks. Also going with 1/4” steel and insulated on the firebox. Removing...
  12. cobrafnd

    McCormic Apple Wood Rub

    Does anyone have a recipe for a rub similar to McCormics applewood rub they wouldn’t mind sharing?
  13. cobrafnd

    Portion size

    I am going to be making up chicken plates using the 3 compartment styrofoam trays from Sam’s. Going to use baked beans and potato salad for sides, and wondered the size of the small compartment of the tray? Beans are 117oz to a can and potato salad comes if 5# tub. Trying to figure out how...
  14. cobrafnd

    Chicken on top or bottom?

    Kinda what I thought. As long as your not putting raw chicken over ribs that are done, no big deal. I wouldn’t put raw anything over meat that was done. Thanks for replies.
  15. cobrafnd

    Chicken on top or bottom?

    I smoked some whole chickens on the top rack and ribs on the bottom, and someone told me you always put chicken under the ribs? Why? What difference does it make? I read a bunch of people talking about putting chicken on top because it doesn’t take as long to cook, and some say put it on...
  16. cobrafnd

    Brown Sugar in smoked link deer sausage??

    Thx y’all! Used canned pineapple and used 80 oz of pineapple and 10 oz of brown sugar to 46# of sausage.
  17. cobrafnd

    Brown Sugar in smoked link deer sausage??

    I am making some pineapple Jalopeno smoked link sausage tonight and smoking it tomorrow morning. I seen one of the local butchers uses some brown sugar in theirs. Anyone know how much brown sugar you would add to say 50# of sausage?
  18. cobrafnd

    Smoking Link Sausage on a horizontal smoker??

    We will be smoking at 140-150 degrees for about 5-6 hours. Not wanting to fully cook it, just smoking.
  19. cobrafnd

    Smoking Link Sausage on a horizontal smoker??

    I have a horizontal smoker with a grate in it, and I am planning to make smoked link deer sausage this weekend. I don't currently have a way to hang the sausage in the smoker, so my plan is just to lay it all out on the grating. Other than appearance with making grating marks on it, is there...
  20. cobrafnd

    Venison sausage recipe? Pineapple/jalapeño

    Oddegan... what form of Pineapple did you use? Fresh, canned, etc? I am being told by our local butcher they use crushed pineapple.
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