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  1. markmcrae

    Is this worth looking into? Hobart 210

    For $75 dollars I would jump on it. I have a HOBART slicer and it is the best investment that I have made in a while. I slice butts, Bacon, Roasts and meat for the dehydrater for jerky. Mine has a sharpener that goes with it and a storage area for the slicer. It very easy to clean. It is all...
  2. markmcrae

    Need A Meat Slicer?

    I had one of the cheaper ones that lasted about a year. Recently I purchase an older model (1979) HOBART with a sharpener and that is the best thing that i could have done. HOBART makes the best on the market. It slices through butts, roasts bacon, etc... like it's cuttin through butter. It's...
  3. markmcrae

    Boston Butts for $0.69/lb!!!

    You will occassionally find it for $0.89 from time to time over aroung lake City.
  4. markmcrae

    How To Clean Big Smokers?

    Mine has a drain in the bottom that I can open and shut. If I have something that has alot of grease I can open the drain and let the grease drain into something. The stuff that is in the bottom I can close the drain and put water in it with some dawn and a brush and wash it out with a water...
  5. markmcrae

    Fire control.................

    Being a stick burner is the only way that I know how to smoke. I will use a little charcoal to get the fire started, then it's all wood.
  6. markmcrae

    Latest OTBS Inductees

    I haven't been on this site long but I appreciate all the feed back that is given by each and everyone that is here. I have learned alot and look forward to learning even more. Thank you.
  7. markmcrae

    Lake City BBQ Cookoff

    For those of you that are interested, there is a BBQ cookoff in Lake City, Florida on the 18th & 19th of September. It is free to the public to come in and take a stroll and see what is going on. It is being held at the Lake City Fair Grounds that is just off US Hwy 90 on CR 247. Just look for...
  8. markmcrae

    Long time no post...........Ribs!

    May God bless your friend and you for doing this for him.
  9. markmcrae

    Thin Blue Smoke----Kahuna ?

    I use one of the off set wood smokers and have found that until I get a good base of coals going that I will continue to have alot of white smoke. And I use alot of different types of wood. I sometimes use Pecan & Cherry but mostly Oak. And it all works the same until I get a good base of coals.
  10. markmcrae

    Hello from North Central Florida

    Hello from the big town of Lake City Florida. I have been coming onto this forum for several months now but have never introduced myself. My name is Mark and I have been smoking food for several years now. Recently had a new smoker built that I can pull with my pickup. I'll try and get some pics...
  11. markmcrae

    Happy SmokeN' in St. Pertsburg, FL

    Welcome from up Lake City, Fl. way. This is one of the best forums on the web. Enjoy.
  12. markmcrae

    New Here - Tips appreciated

    Hey Dan, welcome to the smokers Forum. To answer your question about the gap in the fire box. It could affect the way that you smoke. The bigger the gap the more air that gets to your fire making it burn hotter. You might want to look into getting something to cover those gaps so you can better...
  13. markmcrae

    New from Florida

    Welcome Jason. I'm another Florida Smoker. From the Big town of Lake City. Almost to the GA. line.
  14. markmcrae

    What's your occupation?

    I'm a retired correctional officer with 23 years of service. Currently working as a salesman in the children's industry selling different items to stores.
  15. markmcrae

    Have you smoked with Pecan

    I use Pecan almost exclusively down here in FLA. We have a good supply of all over the place. You wont regret using it. It's good to use on Pork, Chicken and fish. Never used it on beef. If you can't find it in your area you might want to check the local Wal Mart to see if they might carry it in...
  16. markmcrae

    New to the Site

    Hi all, My name is Mark and I am new to this site. I have a small smoker with an offset fire box that I use. I am looking to upgrade here in the near future. I have been an avid smoker for a while. I can't say that I am a pitmaster, but I do pretty good. I love to smoke Pork Butts and Ribs and...
  17. markmcrae

    Mop or Not

    I've found that if you will wrap the meat in foil about and hour before you remove it from the heat, that will help it maintain moisture, therefore there is no need to mop.
  18. markmcrae

    Buying first smoker

    I use one basically like the one shown on the picture. Mine is just a little bigger. You will be very happy with the offset smoker as your first smoker. And as for the size, If you aren't cooking for a really large crowd then you should be okay. You can probably put 3 - 4 pork shoulders on it or...
  19. markmcrae

    to cure or not to cure?

    I have been making jerky for several years using my dehydrator. And whenever I run out of cure I have found that Wal-Mart usually carries it in their sporting goods section along with different flavors. You may want to try that.
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