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  1. dmack

    It's On!

    I agree with one of the previous posts-is your thermometer reliable? Typically the stock ones aren't. But in my experience the read high. If that's the case you are way low. Do you have smoke yet? If you have to crank it up to high to get smoke and some temps. You can always open the door to get...
  2. dmack

    It's On!

    mirrors-I would turn up your heat to get it up to temp. I would shoot for between 225 and 240.Once you get up to temp just make minor adjustments. When you put your ribs in I recommend using the 3-2-1 method. Use a probe with the butt and the ribs. I would also put a drip pan beneath each if you...
  3. dmack

    andouille sausage and cajun cookin'

    eman. thanks for the reply. I couldn't remember who it was but I knew we had a member from the great state of Louisiana. Fell in love with the food after 2 trips to New Orleans. Also fell in love with the city. Like to hear more about life in your area. I will pm you so I can get going with more...
  4. dmack

    andouille sausage and cajun cookin'

    Hey. In addition to good ol' fashion Que I am a huge fan of Louisiana cuisine. Just got done fixin' up a batch of red beans and rice with store bought andouille sausage. I got to wondering if a guy could smoke up some sausage and use that in place of the Klements sausage I buy at the store. I...
  5. dmack

    Buying first smoker

    Welcome Rod. Sounds like you can handle the mods that will make that smoker work for you.It will be interesting to have someone from across the pond on board. I'm looking forward to getting an idea how smokers from other places enjoy this great hobby. dmack
  6. dmack

    Pull pork with video Q-View

    Nice job! There are always many questions by new smokers on how to pull pork. So much easier to see it being done. Good luck with the feed. dmack
  7. dmack

    first pulled pork quesion

    I use Admiral Nelson rum. A cheaper knock off of Capn Morgan. Both are a spiced rum. I always let the pork rest in a cooler (foiled and wrapped in towels). The cooler will keep the pork warm for a long time. I try to allow for a minimum of an hour. That typically means I start very early in the...
  8. dmack

    R.I.P Farrah & Michael

    My daughter asked if I was sad about Michael's passing. I had to think about that. Shocked is probably the most appropriate word. Of course you feel for the family. I almost think that I was more sad over the last 15 years or so. As his behavior became stranger and stranger. The artist I was a...
  9. dmack

    COOKING LOG:DOWNLOADABLE

    I started using a cooking log almost immediately when I started to smoke last summer. I have found it to be very valuable. Mine is a bit different than the link. A little simpler. I'll see if I can attach an example of a used log. I have a file on my computer, change the header to the date and...
  10. dmack

    first pulled pork quesion

    SmokinBobo, Definitely use the finishing sauce. I use the one by SoFlaQuer. Until I began using it I was a bit underwhelmed with my pulled pork. It really brings out the flavor. One tip, add it to the meat you will use immediately. You don't want your left overs to sit in the fridge with all...
  11. dmack

    Burn Barrel for "True" Wood Smoking!

    Any of you that have made a burn barrel I just posted an ad on Craigslist looking for a food grade barrel for a burn barrel. Just had a thought. At our local hardware store they sell galvanized trash cans. They even have small ones-somewhere around 20 gallons. I have a Horizon 16 so I don't...
  12. dmack

    Gosm Pics Needed

    Daddio, If you look at the pictures on the "ashtray mod" you can see that I put bolts in the bottom pan to give a little clearance. I didn't think I should have it directly on the burner. Actually I think that bottom piece tapers up just a bit around the burner, but I still thought there should...
  13. dmack

    new to smf

    Pid, Welcome to the forum and enjoy that gosm. I have had mine for a year and love it. Not much of a learning curve. dmack
  14. dmack

    Gosm Pics Needed

    Daddio, I went out and took some pictures. We'll see if they are any help. I posted a thread on an "ashtray mod" I did a while back that totally replaced the stock rack and firebox. It worked well. (http://www.smokingmeatforums.com/for...ht=ashtray+mod) I was proud of it but didn't get any...
  15. dmack

    lump at the big box stores

    I appreciate all the replies. The other day I grabbed a bag of the red RO lump at Walmart. Used it for a smoked and really liked it. So today I go to a more conveniently located Walmart-you know what's coming...they didn't have it. Well, I'll find it again and with your help I know of many other...
  16. dmack

    Wood Primer.....

    BBQ Fan, What a great idea. I was just wondering what type of wood I have for my wood burning stove. I think he said hickory but not sure. It will be nice to see some samples to compare to. dmack
  17. dmack

    smoke is underwhelming

    Having used a gas smoker for the last year I have always been concerned over the amount of smoke was getting. I only soaked once, my first smoke. It did nothing for my smoke and that's one less variable to deal with. I watch my ash production vigilantly. If my smoke slows, the first thing I...
  18. dmack

    help please

    Welcome to the forum.I think you made a good choice to start smoking with a gas unit. Last summer I began smoking using a gosm gas unit. I have always been very pleased with my results. I too recommend using chunk. I have chips that rarely get used-chunk however I go through. I use chunk along...
  19. dmack

    Let meat rest before smoking?

    After reading some the above posts I dug in a little to find out more about creosote formation. Found an article that you may find helpful. I can see what TasunkaWito was referring to. Lowering smoker temps could create the right situation for creosote to form. Here is a link to the article...
  20. dmack

    Central Iowa smoker wood

    You're right JDT I am looking for sticks. It is nice to have decent places to pick up chunk in an emergency. Not like a 12 or 14 hour smoke can sneak up on you or anything. dmack
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