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Hi Folks New here
Howdy Joe and welcome. It looks like you've gotten some pretty good advice. I would definatly go with the chunks since your using lump charcoal for heat. It will save you a lot of wood in the end. -
beef clod or shoulder looks interesting
We've never done an entire sholder/clod but we have done roasts cut from that portion and then pulled or chopped it for sandwiches. I just rub it as I would anything else we smoke and cook it to 180/190 so it'll pull easily. If your butcher can't do the wholesale cut see if he has any roasts... -
Second Attempt at Short Ribs
That may be my problem Dutch, I'm not probing the ribs. There just didn't seem to be a good place to put the probe seeing as they are very fatty and narrow. I just figured I would cook by sight. The other thing I've thought of doing is to render all that fat off them in the oven then put them... -
Second Attempt at Short Ribs
This weekend Ben and I made another attempt at Beef Short Ribs. These definatly turned out better thant our first try. We left them on the smoker much longer. I wrapped in foil along with some italian marinade after the meat had pulled away from the bone and left them braising in the foil for... -
Another newb
Howdy Bruce, Welcome to SMF. This is a great place to learn all about making great Que. Once you've had your read if there are any other questions be sure to ask. We love helping out the newbies here. -
New Member -- Big Green Egg
Val, there are many sources for chips and chunks. It all depends on your preferance. You can get bags of wood chips at stores like Wal-Mart or your local hardware store. Even some grocery stores carry them seasonally. We prefer using chunks of wood instead of chips and we get these from... -
New Member -- Big Green Egg
Welcome Val, you've found a great place to learn all about smoking. Check out Tulsa Jeff's smoking e-course, it's a great primer for newbies. -
I'm Pipp, new to the site
Howdy Pipp, I can't offer any advice on the electric smoker but I do want to welcome you to the SMF. This is a great place to learn the art of Que and I'm sure you'll love it here. -
beer can chicken
Just another side note gorgitz, the reason you've seen different cooking temps for chicken is that the higher temps crisp the skin better. Alot of people want to be able to eat the skin and don't want it rubbery or leathery which is what you get at lower temps. Of course if your like me and... -
Another Newbie In Michigan
Howdy Mack, glad you've moved from lurker to member. If you don't have the kitchen aid mixer you can always get two big forks to pull apart the meat so you don't burn your fingers. Of course it takes longer but works in a pinch. If you have the stand mixer though go with that. -
keep it hot
Another good tip to add to what Brian said is to pre-heat the cooler. You can do this by swishing some hot water in it just before you put in the meat. We use a little igloo cooler, of course the more meat your holding the bigger the cooler you'll need. This works great and we've held meat... -
Spare Ribs on the Menu
It stayed at a pretty constant 225-250 range. The ribs were farthest away from the fire box so I don't know if that made a difference or not. Even without pulling away from the bone they were still tender and tasty so I'm not complaining much. -
i need to modify this pic
Hey Buzzard Great pic, I'll send you a smaller file size via your email.- jlloyd99
- Post #2
- Forum: For New Members
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Taking the plunge
Welcome Johnny, so glad you found SMF. This is a great place to learn. Check out the Beef and Pork forums to get lots of great tips on brisket and ribs. Also Jeff's Smoking e-course is a wonderful resource for the newbie, you might want to check that out as well. -
Wild Turkey
Hello all, hope everyone had a great weekend. Ben had a lot of fun, he got a turkey while out hunting! This brings me to my question. I've read alot on here about smoking a domestic, butterball type turkey, but has anyone ever smoked a wild turkey? The main thing I'm concerned about is the... -
Spare Ribs on the Menu
Well the ribs turned out pretty good considering all of the adjustments and improvising we had to do along the way. As I was prepping them I had a hard time getting all the membrane off the backs and I thought I got it all but I guess I missed some as we found out while eating. We also had to... -
New Again to Smoking
Howdy Roy- I'm afraid I don't have any advice for you as I'm unfamilar with electeric smokers but I did want to welcome you to the forum. This is a great place to learn about smoking meats. Much like you I have memories of my Dad smoking meat (briskets for the Denver Stock Show) and loved... -
Blog: wet VS. dry post
I think that this is one of those hotly debated opinions. Science tells us that it's useless to add more smoke as the smoke ring stops forming at 140 but there are those that swear you get a smokier flavor. If you like the level of smoke you get once the ring stops forming why waste any more...- jlloyd99
- Post #4
- Forum: General Discussion
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Spare Ribs on the Menu
This weekend we're cooking some Spare Ribs and a deer roast. I'm planning on doing the spares 3-2-1 style. I'll rub them the night before and during the foil stage use a little apple juice and then glaze them during the last 30 min. or so with the Danny Guldens Glaze I've heard about. This is...
