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  1. smokemaster

    Big Island Smoked Pork - Part 1

    Nice informative post.. Great narration..great food porn!
  2. smokemaster

    New Braunfels Silver Smoker

    Nice work! Think about decreasing the tuning plate size. You'll allow more heat to get the meat.
  3. smokemaster

    getting my new smoker on sunday

    Nice deal. Looks like one of those 7-in-1 cookers?
  4. smokemaster

    Spare ribs and baby backs

    Bones down.
  5. smokemaster

    Free Smoking Information

    Excellent work! I'll definitely pass the word about your site.
  6. smokemaster

    Daytona 500 pork smoke

    Nice play by play of a great smoke session. Looks real good.
  7. smokemaster

    Spare Ribs and Pork Butt

    I still go to K-town every once in a while. I live near the Belgian/Luxemburg border.
  8. smokemaster

    success 3.2.1.

    Nice looking ribs!
  9. smokemaster

    Spare Ribs and Pork Butt

    The butt cooked to an internal temp of 205F. Let it rest for an hour and pulled. The internal temp was 195 when i pulled it. Overall it was a successful smoke. Very satisfied and it tasted good
  10. smokemaster

    Spare Ribs and Pork Butt

    The gasket is like this stuff http://www.woodstove-outlet.com/gasket1.htm As you know the Silver Smoker (SS) cooking chamber is 35" long and 16" wide. My baffle is 14" wide 12" long and extends under the first tuning plate 4 1/2". There is a 1 1/2" gap between the baffle and the front of...
  11. smokemaster

    Spare Ribs and Pork Butt

    Cajun 1, Here's my other charcoal basket. I'm gonna shorten it and put expanded metal on the bottom like yours http://www.smokingmeatforums.com/for...8&postcount=10
  12. smokemaster

    Spare Ribs and Pork Butt

    Cooking with wood is damned hard. Really have to manage the fire. Being only my second smoke with just wood I must say I'm satisfied. Next time will be only with lump. The pork butt is still in the smoker, internal temp is 164F, smoker temp is 234F. Nice smoke ring on the ribs. 3-1-1 method...
  13. smokemaster

    Spare Ribs and Pork Butt

    Hopefully I can be a member of OTBS.
  14. smokemaster

    Spare Ribs and Pork Butt

    Last nights prep. Rubbed with Southern Succor Pork Rub 1/2 cup freshly ground black pepper 1/2 cup paprika 1/2 cup turbinado sugar 1/4 cup coarse salt, either kosher or sea salt 4 tsp dry mustard 2 tsp cayenne Started cooking at 0900. Had problems getting the wood burning...
  15. smokemaster

    Spare Ribs and Pork Butt

    Last nights prep. Rubbed with Southern Succor Pork Rub 1/2 cup freshly ground black pepper 1/2 cup paprika 1/2 cup turbinado sugar 1/4 cup coarse salt, either kosher or sea salt 4 tsp dry mustard 2 tsp cayenne Started cooking at 0900. Had problems getting the wood burning...
  16. smokemaster

    Anyone have any Experience with a Polder Dual Probe Thermometer

    The Polder Dual Probe Thermometer meat/doneness temps are preset and can't be manually set. I'd recommend the Maverick ET-73.
  17. smokemaster

    ABT's, Fatties, Bratwurst and Butt

    Here's the butt pics. The meat wasn't as tender as usual even though I cooked it to 190 internal and let it rest for an hour. I just sliced it. Next time I'll use my rub instead of commercial stuff. Could have been the meat itself?
  18. smokemaster

    ABT's, Fatties, Bratwurst and Butt

    Cooked brats and 2 fatties (1 regular and Hot) for the first time. The brats and fatties had a beautiful smoke ring. The ABT's were great and the Butt is still resting. I cooked entirely with wood. Started a full chimney of lump and then added wood. Added wood about every 1/2 hour. Still...
  19. smokemaster

    Charbroil Silver Smoker - Propane Burner Addition

    I've got the hole in my firebox also. It was designed for the Diamond Fire ignitor. I think it is a log lighter. See attached pic. The burner worked fine. Used 1/4 of a tank of propane, the outside temp was in the 30's. Temp control was great. Steady 230F. Really easy to adjust the temps.
  20. smokemaster

    Tasso

    Here's another Tasso recipe, but with pictures. RandyQ BBQ Ramblings
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