Toggle sidebar

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.
  1. gnarlykaw

    Pork loin roast

    Turned out juicy, which is what I was hoping for. NO gravy needed!
  2. gnarlykaw

    Pork loin roast

    I can’t cut it yet! 15 min to go, but, WOW! Smells good, looks good....
  3. gnarlykaw

    Pork loin roast

    Here we go again! I’m working with limited supplies and equipment, but it is what it is. small, little Tyson pork roast. Red meat here in the Ozarks, given the Covid, seems to be hard to come by! The little store inTheodosia didn’t have any at the time I went it, so I grabbed this..... The...
  4. gnarlykaw

    attempting to smoke some ribeyes.....

    You are absolutely right! Since were all in this wonderful Covid quarantine junk, I am at our quarantine house in the country. I got bored and had a buddy come over and had these ribeyes and thought let’s cook these different. I heard about this reversed smoke searing method and thought wow...
  5. gnarlykaw

    attempting to smoke some ribeyes.....

    I haven't been around much lately, been dealing with a new granddaughter, and the covid bullsh&# im healthy, haven't got it! anyway, I'm trying this out in a fairly new masterbilt propane box. I think I have used it like three times since i got it. My plan is to smoke them up to about...
  6. gnarlykaw

    Cosco, St. Louis Ribs...

    I only took a couple of pics. We ended up getting two inches of rain during the cook, and all I had was a 9’ patio umbrella to keep the smoker and me dry! I had to move the probe a couple of times, due to being too close to a bone, and the ribs close to the firebox, went way too fast, so I was...
  7. gnarlykaw

    Cosco, St. Louis Ribs...

    I just thought low and slow. Let me see if I can even get that low. Placement of the fire, in the firebox also plays a factor. I have already moved the fire up to the damper door. But it’s been holding around 258 for a bit now.
  8. gnarlykaw

    Cosco, St. Louis Ribs...

    well, short and sweet. Going to cook my first set of ribs by temp. Already prepped from Cosco, and going to spritz with apple juice till 165, and then cover them up I’m NOT following the 3-2-1 this round... Al said do it by temp, so by gawd, I’m gonna give it a whirl. My Recipients will be...
  9. gnarlykaw

    Pulled Pork for a Party.

    Nice job on the OJH! I did a lot of the same as you on the mods for mine, opted out on the baffle plate, for three 1/8 steel plates that I shift around, depending on the cook. I also run a FireBoard thermometer setup with the blower. I set the blower up as a Venturi effect at the stack. For...
  10. gnarlykaw

    two butts, and three flats....

    Chile! so, maybe more, thicker application on the rub, and how about some of the rub, mixed in with some watered down butter, for the injection? OR. just smoke it, shred it, and shake the rub over the meat, mix it up, and wrap it up, and put it away. its...
  11. gnarlykaw

    two butts, and three flats....

    This will be my biggest family/friends cook to date! almost all my smokes have truned out great, but Im having a problem getting enough flavor into the butts. My last set of butts, I used a peach rub, and injected with Apple/Peach mango. when they were pulled, I just didnt really taste ANY...
  12. gnarlykaw

    Thank You Thank You Thank You to Smokin Al

    AL, IS the man!
  13. gnarlykaw

    4 Thermometers... 4 different temps

    Run one at grate level, and one in each meat. Don’t go 100% with the thermometer in the lid! It’s a liar! Lol! And always make sure the probe DOES NOT contact a bone in the meat...
  14. gnarlykaw

    New here and need help

    http://www.feldoncentral.com/bbqcalculator.html
  15. gnarlykaw

    Post them Santa Maria pics!!!

    after all these delicious looking pics, I must confess. I had NO clue what a Santa Maria grill was! by the time I got to the bottom of the thread, I went looking! ok!, NOW I KNOW!
  16. gnarlykaw

    Briskets, Butts & Ribs!!

    NICELY DONE!!
  17. gnarlykaw

    4 Thermometers... 4 different temps

    step back. just how serious are you with smoking food? Im a fireboard user. its on my phone, alexa keeps me informed, and its on my Ipad...
  18. gnarlykaw

    New here and need help

    oh, I hate to be the bearer of bad news, but its not going to work like that, period. theirs a calculator somewhere on here to calculate your surfaces, to determine your exhaust, and intake sizes... in a nutshell, both barrels need to become one.
  19. gnarlykaw

    Burnt brisket Pellet fail

    the best advise you will pull away from here is, cook by TEMP. as mentioned above, ribs are the exception. get a GOOD thermometer, whatever works for you. wireless to your phone is my choice...
  20. gnarlykaw

    Points, Time and Bark - How, When, Why..I'm confused!

    a packer consists of a point, and a flat. usually a large piece of meat. 8lb would be a small one, and 12-15lb, well, thats cooking! the point is usually the larger, thicker portion of the packer. from my experience, BOTH cook at the same rate. also, from my experience, the bark is...
Top Bottom
Back
Clicky