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Suggestions for new BBQ grill
Take a look at the Webber line of grills. They seem to last and Webber is pretty good in the customer service area. My Dad has used the Webber charcoal grill for at least the last 20 years or so and has never had a complaint about it and I've never heard any complaints from the propane users...- jlloyd99
- Post #2
- Forum: Propane Smokers
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Nick Bailey
Nick, after looking at the picture, your right on about buying a new smoker. That one probably could have been converted but not without alot of work and money. Your better off just getting a new one. As far as what type to get it sounds like your leaning toward a charcoal/wood smoker. In... -
New guy just want to say hello
Howdy Hothead and welcome to SMF. You'll find that this is a great place to swap ideas, recipies, tips, etc. Looking forward to hearing about some of those tips. -
New member
Howdy Brent. Welcome to SMF. The ECB is a great little smoker but you'll probably want to make some modifications to it once you get going. Take a look as some of the posts over in the Charcoal Smokers section for some great ideas on the mods. Also never be shy about asking questions, the... -
Nick Bailey
Howdy Nick and welcome to SMF. This is a great place to learn and all of the folks are very freindly. If you can post a picture of the barbeque your using and I'm sure you'll get the answers your looking for (sometimes it's earsier to answer if you have a reference to look at.) -
New Member
Howdy Joe and welcome to SMF. This is a wonderful place to share in the love of smoking and I'm sure you'll learn a lot as well. I'm sure that you'll be able to find a GOSM on the web but I'm not sure what that site would be. You might try some of the retail stores that sell them like Lowes... -
Making beef ribs first time this weekend
Hi Veener- Don't give up on finding the perfect rub for your tastes. It took me a few trys to get mine down right. It was always too spicy or too salty for our tastes but once I got it diled in it's made for some pretty good suppers. Things that help are to definatly write down what you put... -
Yellow brick road
Howdy glgaglro- Welcome to SMF, this is a great place to learn the art of smoking so never feel shy about asking questions. I've never done a brisket so I can't offer any advice on that front but there are a lot of people here who can get you on the right track. Glad you found us and hope to... -
New member
Well Shane you've found the perfect place. This is a great forum to share ideas and learn new tricks. The people are all very freindly and soon you will be feeling like part of the family. Welcome to SMF and hope to hear from you in other posts. -
Pulled Pork Recipe for all
An important thing to remember when using these salts is that you need to measure by weight, not volume. It volume is specified in a recipe you'll need to adjust amounts accordingly for the different types of salt. Table salt weighs about 10 ounces per cup, while kosher salt weighs 5-8... -
Easy Skillet Breads
I was going through a bunch of my Moms old recipes today and I found a bunch of Skillet Bread recipes that I remember as being absolutly wonderful. I thought that ya'll might enjoy them as well. For all of the variations use a canned biscuit like Pillsbury Grands Biscuits. Preheat oven to... -
RACCOONS SMOKED COOKED
Cheech, I know how you feel on that chicken thing. Every time you ask about how something tastes they have to give you that generic "It tastes like chicken" answer and whatever it is your trying never does. The only time anyone ever came close to being right about that was when I had some... -
Organ meats
Monty, Alton Brown has a Haggis recipe on foodnetwork.com. He cooks it by boiling it for three hours but you could probably use this in a water smoker and get by just fine. After seeing him make this on the show and reading the recipe though I'm not sure why anyone would eat this. But to each...- jlloyd99
- Post #5
- Forum: General Discussion
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Anyone Ever Smoked in The Rain?/Overbrining a Turkey
Howdy Dan and welcome to SMF. So glad you found this great site. In answer to some of you questions. Go ahead and pull the turkey from the brine, rinse and pat dry. Then rub it down as you would any other meat you smoke. For poultry I keep my rub simple just some Olive Oil and Old Bay... -
curing
Howdy Doug and welcom to SMF. I'm afraid I can't answer your question but I know a few of the folks here will be able to give you great advice. That is what makes this forum so wonderful-All the friendly folks and their wealth of knowlage. If you haven't been over to the pork forum yet check... -
Pulled Pork Recipe for all
I usually just use a pair of nice clean hands. The meat isn't so hot that I can't pick it up by hand and flip it real fast. If you'd rather use a utensil, try getting a pair of meat lifters to help you flip. The Pampered Chef sells a great set for $25.00, here is the link... -
Hello from Ottawa Canada
Howdy Sam, welcome to SMF. This is a wonderfule place to learn and share so don't be afraid to ask questions. Also keep us updated on all your smoking adventures, we love a good story. -
Have I asked this here before?
AJ, I've never done hamburger but I did do something similar with a fattie once. I'd put the fattie on the smoker at about 200-210 for a couple of hours. Just long enough for it to take on the smoke flavor but not long enough for it to compleatly cook. I then used it in a hash I made. The... -
Spring Chickens
It was a great weekend for smoking here in NC MO. Ben and I (well mostly Ben) smoked a couple of chickens this weekend for a family get together. I rubbed the birds down with some EVOO and Old Bay the night before then went off to hawk my Pampered Chef wares the next day while Ben smoked them... -
GOING UNDER THE KNIFE (AGAIN)
Here's to a speedy recovery Mark. Make sure and take advantage of all the rest you can get.- jlloyd99
- Post #5
- Forum: For New Members
