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  1. boblloyd91

    Offset smokers vs. drum smokers in regards to taste of the meat

    I will check on the model in a bit
  2. boblloyd91

    Offset smokers vs. drum smokers in regards to taste of the meat

    Hi Hi, I have a cheaper char broil offset smoker my wife bought for about 70 bucks. I have put some gasket around the edges which helped a bit. I think part of the problem is because of the lower quality the metal is thinner. I also think the top lid of the barrel is warped a bit too.
  3. boblloyd91

    Offset smokers vs. drum smokers in regards to taste of the meat

    Hi all! A few years ago my wife got me an offset smoker for my birthday. Though I like it, I have some gripes that are making me think about maybe getting a Weber Smoky Mountain cooker. I'm doing this because I have been frustrated at how poorly my offset smoker holds heat (even though I have...
  4. boblloyd91

    Favorite types of wood smoke for beef?

    I was wondering what everyone's favorite woods are to use with beef. I have only used Hickory and Mesquite woods so far, and was wondering if anyone likes to use other kinds of smoke flavor their beef.
  5. boblloyd91

    Pulled Pork Butt Fatcap

    Good job! I really enjoy doing Boston butt roast. I personally have enjoyed cooking it in a way similar to brisket and not trim the fat off and let the juices from the fat percolate through the meat to keep it tender.
  6. boblloyd91

    Frustration with lack of smoke ring and muted smoke flavor

    I have a cheap offset smoker, that requires a little extra effort to maintain a good temp. I'm hoping to get a new one someday.
  7. boblloyd91

    Frustration with lack of smoke ring and muted smoke flavor

    So I am trying to figure out why sometimes I can make a cut of meat and it have a beautiful ring and a good flavor to it, whereas other times it seems like I do the exact same things but the meat is not up to the standards I want it to be. I smoked a pork loin today using applewood, and had it...
  8. boblloyd91

    Benefits of brining?

    I basically used a mixture of water, vinegar, salt and tobasco sauce
  9. boblloyd91

    Benefits of brining?

    Hi, I've brined pork roasts twice now, and have some questions: First, what are the actual benefits of brining? How would a pork roast that has been brined be better than one that isn't? I ask because several months ago I brined three roasts for about two days, with some of the meats losing its...
  10. boblloyd91

    BBQ London broil?

    I bought a few yesterday as they were on sale. I know I've grilled them in the past but I'm wondering how they would be smoked....
  11. boblloyd91

    good rubs for lamb?

    What's EVOO?
  12. boblloyd91

    good rubs for lamb?

    I'm going to be giving lamb a try in the smoker/grill in the near future, and was wondering what some good rubs would be for lamb
  13. boblloyd91

    Dealing with smoker leaks

    Thanks, any ideas for the main box as far as it keeping heat?
  14. boblloyd91

    Dealing with smoker leaks

    no, only about halfway
  15. boblloyd91

    Dealing with smoker leaks

    Hi there, I have a lower end Char broil offset smoker. I have had issues with it retaining heat, noticing that smoke and heat seems to leave in the main box, and at the base of the chimney. I can often see some smoke seeping through. I was curious what works best for sealing the leaks in my...
  16. boblloyd91

    Newbie here

    Hi! I joined up because I love grilling and smoking. I started smoking and grilling seriously about four years ago. I still have a lot to learn, and figured it would be good to find some people to talk that might have some good ideas and pointers to help me improve. I hope to have some good...
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