Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. lspencer23

    They said no charcoal smokers

    Ya i just do it either way lol dont care if,they dont like it, smoke away my friends smoke away!!!
  2. lspencer23

    Newbie - smokeless in Seattle...

    I think one problem might have been that you smoked a small piece of brisket. Most people will tell you to do a whole packer brisket that will work the absolute best as most of the small pices you biy at the store dont have much fat to break down the meat. Glad to see a fello washinton member...
  3. lspencer23

    They said no charcoal smokers

    Ive been smoking like this for almost a year and theybsaid it was cool but luckily my place is,on the end but sometimes it does go,the other was but once i gave the manager some pulled pork he was all for it lol
  4. They said no charcoal smokers

    They said no charcoal smokers

  5. lspencer23

    They said no charcoal smokers

    Well i live in an aprment on 2nd floor and they said no charcol smokers or grills, so i said ok and set up 2 little chiefs that i only use for cheese nothing else and then my masterbuilt sportsman elite 40 inch and that barely leaves enough room to open the door of the smoker;) they cant stop me...
  6. KIMG0119.JPG

    KIMG0119.JPG

    • lspencer23
    • Media item
    • Comments: 0
    • Album: They said no charcoal smokers
  7. lspencer23

    What cut for roast beef?

    Didnt get a pic of it before adding spog and worchstesire sauce but 6 hours on and it has good color=)
  8. What cut for roast beef?

    What cut for roast beef?

  9. KIMG0118.JPG

    KIMG0118.JPG

    • lspencer23
    • Media item
    • Comments: 0
    • Album: What cut for roast beef?
  10. lspencer23

    What cut for roast beef?

    I ended up getting a round tip roast about 6 pounds looked at a chuck rib roast but went with this one gonna smoke it using hickory chunks as i feel mesquite is too heavy and apple is too light
  11. lspencer23

    First attempt at cheese

    Personally i smoke mine for around 6 hours but i like it smoky and let it set for atleast a month before i cut it and its great. I like the nice color change when i do mine. But also remeber that the harder cheese will take linger to get the penetration of the smoke and i also cut the blocks of...
  12. lspencer23

    What cut for roast beef?

    I think it will be hard for it to not,be good either way lol, sounds like you would have to try and puposely mess this roast beef smoke up lol or do the by od awful thing of overcooking it!
  13. lspencer23

    What cut for roast beef?

    Thanks for all the feedback, i think i will go with something a little cheaper at first like the eye of the round then when i find how i like it,i will go to the local cash and carry and get a 15lb sirloin tip =)
  14. lspencer23

    What cut for roast beef?

    So many choices!! Lol
  15. lspencer23

    What cut for roast beef?

    For any of you that have made roast beef what cut of meat works the best and is not terribly expensive? Thanks in advance
  16. lspencer23

    Cheese after smoke

    Thanks for the responses, but sorry i dodnt clarify i was meaning moisture from the,fridge when i am done resting it not the oily type from the cheese but,the condensation
  17. lspencer23

    Cheese after smoke

    Quick question for you,guys, after i smoke my cheeae should i wipe the moisture off when letting it sit on the counter or no??? Thanks in advance
  18. lspencer23

    8lb pork shoulder

    Pour about half bottle of apple cider in a pot big enough to hold your pork shoulder, add about half of the rub to the apple cider and stir it together,add pork shoulder and more apple cider ebough to completly cover the meat and marinate for atleast 24hrs. For the rub mix 5 tbs white sugar,5...
  19. lspencer23

    8lb pork shoulder

    And foil more like hour and a half
  20. lspencer23

    8lb pork shoulder

    In the foil always, do you want my recipe to try?
Top Bottom
Back
Clicky