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.
-
-
11.5lb pork loin..... ideas?
Thanks for the tip! FWIW, I seasoned, and went straight to the smoker.... mistake!! I got too excited with such a large piece of pork loin... -
11.5lb pork loin..... ideas?
Chris, ironically, I found the monthly contest thread, using apples in your cook! I like your idea about using pie filling! I’ll bring my confidence back by doing some ribs in a couple of weeks! -
11.5lb pork loin..... ideas?
Well, I ended up filling it with a canned apple sauce. I didn’t tie it, I left it butterflied. Let’s just calll it a live and learn..... the meat looked great, texture is great, the taste, not so good. I had a light peach rub on it as well as the apple butter. Didn’t even look that... -
11.5lb pork loin..... ideas?
Nice idea, but it needs to be a dinner. It is looking like I will still rub it down with a peach rub, and then cut it open, and lay down a small layer of home made apple sauce.... -
11.5lb pork loin..... ideas?
short and sweet. The store has these on sale at 1.29lb! It was calling to me! My plan was a peach dry rub, and just hammer it out, but with this web site, and it’s infinite wisdom, I thought I would put a shout out for other ideas. I’m no chef, but I do love trying different tastes. Did a... -
Brisket Help
I thought i would jump in here and throw out a suggestion.... dial it up to 250, and pour on the smoke for at least three hours. the meat is going to pull the CC temp low for a long time. if you have water in there, even more so. AL is right, its going to be a long cook....Bump up the temp... -
Oklahoma Joe smoker
I didnt want to see this thread die out, here are my mods as well..... HT RTV on all the seams, including the stack, added tel tru to second lid port 4- home made 1/16" tuning plates turned fire grate 90 degrees 2- adjustable 90 degree vent stacks to adjust smoke level in CC. ongoing R&D...- gnarlykaw
- Post #18
- Forum: Charcoal Smokers
-
Brisket help!!
remember, its still gonna rise in temp when you pull it out! im guessing the thermometer is in the point? when you pull it, leave it wrapped until its time to eat. are you catchin the drippings into/ onto anything?- gnarlykaw
- Post #15
- Forum: Blowing Smoke Around the Smoker.
-
Brisket help!!
what time did you put it on? im guessing it has a wood tray? water pan? remember, that when you open that door to check, you roughly ADD another half an hour to your cooking time. Are you running any external thermometer in the meat? zwiller is right, and ONLY cut whats going to be consumed...- gnarlykaw
- Post #13
- Forum: Blowing Smoke Around the Smoker.
-
-
Comfort Food Saturday - Sausage Mac n Cheese Fatty
excuse the swearing, but OMFG!! you made me drool! copied, and stored! -
LET'S TALK BRISKET!!
Not to hijack the conversation from ya preacher, but I wanted to post up my brisket from this morning... Newer smoker to me, OJH. Im coming from electric SH. the brisket was 7.98lb, and my plan was to go HOT! average temp was 255, and I pulled it at 174, and placed it in a pan, and covered... -
Hello from Springfield Mo
Welcome! I’m about 45 miles south of you! -
-
Hello from MO/AR
It depends on my mood! . Right now, I’m in a little town call Protem. The other house is in St Louis MO. I’m retired.... -
New to smoking meat.
I started out on a Smoke hollow electric smoker, its a learning curve for sure! My brisket on this unit took 14 hours! Mustnhave filled the wood chip pan ten times! GMC is right, wet wood chips do nothing for the cook, just keep an eye on the water pan. Have fun with it!- gnarlykaw
- Post #10
- Forum: For New Members
-
no boil smoked Mac n cheese
I never had smoked mac&cheese until last year, when i made a version of this recipe. This is the bomb!! Use the large mac elbows! It will be your new go to comfort food!- gnarlykaw
- Post #7
- Forum: Side Items
-
Mulberry wood with some poison ivy... Use it after debarking?
My vote is NO! You might get it just trying to get rid of the bark. The oil from the vine will stick to the saw! Just use the wood that’s above the vine, not the trunk of the tree. Put a logging chain around the trunk and drag it around on the pavement to grind off that Wrechet vine! Ok...- gnarlykaw
- Post #18
- Forum: Woods for Smoking
-
Hello from MO/AR
Hello all! I have graduated from a upright electric smoker, to a OJH! I only have ONE cook on it, and that was 20lbs of pork butts! I have done several mods, and should be running a FireBoard Tstat setup when I get home! I’m looking foreword to hearing the different recipes to try out!!
