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  1. cobrafnd

    Alligator sausage

    Friend got a gator tag this year and brought me a whole small gator to smoke this weekend, and about 25-30 pounds of cheek and tail meat off this big boy. I am making sausage out of the cut meat. Made a small 12# batch last night to make sure that I liked the mix before doing it all. Turned...
  2. cobrafnd

    Competition Practice Ribs

    Smoked a couple slabs of spares Saturday for practice for a competition in a couple weeks. Color is a little dark, and my rub I use has a chunky texture to it. I ran some of it through a coffee grinder yesterday to grind it to powder for appearance.
  3. cobrafnd

    My Black Warrior Smoker

    Well its official. They started building my new smoker Monday. Supposed to pick it up Next Monday. Pretty much fully customized. From adding sausage hooks in the top of the vertical, to up-sizing the pit length and diameter. plus an extra large wood basket on the side and a 30" grill on the...
  4. 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.
  5. 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.
  6. 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...
  7. 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
  8. 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...
  9. cobrafnd

    McCormic Apple Wood Rub

    Does anyone have a recipe for a rub similar to McCormics applewood rub they wouldn’t mind sharing?
  10. 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...
  11. 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...
  12. 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?
  13. 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...
  14. cobrafnd

    Venison sausage recipe? Pineapple/jalapeño

    I am looking for a recipe for smoked link venison sausage jalapeño and pineapple. Anyone have a good one they wouldn’t mind sharing? Made our first smoked link last weekend and it turned out great. Thanks in advance!
  15. cobrafnd

    Smoking a pig..

    I am thinking about smoking a half pig next weekend. The pig is about 120# live and was gonna split it down the back bone and smoke it headless. Here are some pics of the smoker. Smoker is reverse flow. I wondered how long it would take and any pointers you might have, from preparing to...
  16. cobrafnd

    Mississippi Newbie

    Hi there everyone.  I am from Mississippi, and am getting ready to start my first Reverse Flow build.  Just picked up some 24" pipe today, and found this site looking for info on how to build the thing.  Glad I found SMF.  Looks like more info than anyone could digest in a lifetime.  Is anyone...
  17. cobrafnd

    Reverse Flow First Time Builder.

    I picked up a piece of 24" pipe today that I found on Craigslist that is 86" long.  Pipe is 3/8" thick.  I plan to use it for the firebox as well.  I have a few questions to get me started.  I will be posting pics as I go.  How high should the plate be from the bottom of the pipe?  Where...
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