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  1. smokin' joe

    first fatty

    Hey jlansink, Here is the method that I use. I start with 1 chimney full of lump charcoal and light it off. I let it burn for roughly 15 to 20 min. Then dump it in with the damper wide open, and of course the smoke stack wide open. In less than 30 min I am at or above 250 degrees with no...
  2. smokin' joe

    Smokin' Fans

    good luck seboke!!!
  3. smokin' joe

    Sundays smoke - Part 2

    Looks good kenny, I love bologna. Nice job!!!
  4. smokin' joe

    Help with Char-Griller Smokin Pro w/SFB

    I made a similar box and the dimentions are 11"x13.5". A 24"x24" piece of expanded metal will be perfect. Thats what I used.
  5. smokin' joe

    first fatty

    Sounds great JT...Nice job man!!!
  6. smokin' joe

    Help with Char-Griller Smokin Pro w/SFB

    I have an Oreck Vaccum cleaner motor that I am getting ready to convert to a little electric fan for mine. I think it will work like a champ, already has the shaft in place from the belt drive on the sweeper. Drop me a PM and I can send you some really cool mod instructions.
  7. smokin' joe

    Cheese Smoke

    Looks great Ron, I found some horseradish jalepeno monterey jack at my local market the other day. Never considered smoking it. Thanks for the idea!!!
  8. smokin' joe

    Help with Char-Griller Smokin Pro w/SFB

    Sounds like you are doing everything right. I can get 250+ in 30 degree weather...I would start by sealing all the holes in the smoker. I just put a nut and bolt into every hole I could find that wasnt holding something together. A lot of people on the forum have that same smoker, maybe...
  9. smokin' joe

    Help with Char-Griller Smokin Pro w/SFB

    Whats the temp outside? How long are you letting the chimney of coals burn before you dump them in? And the stack should be all the way open all of the time while cooking.
  10. smokin' joe

    Squeaky wheel gets the grease...

    I just got off the phone with the folks at Humphrey Lump Charcoal Co. They called me after I complained via their website about rocks in my last batch of lump. The woman was very nice and must have said she was sorry a dozen times. Also I learned something...She said that the rocks get...
  11. smokin' joe

    Noobie Questions on Pulled Pork

    Dont forget the finishing sauce with your pulled pork, good stuff. See link below!!! http://www.smokingmeatforums.com/for...inishing+sauce
  12. smokin' joe

    Help with Char-Griller Smokin Pro w/SFB

    Great minds think alike Josh...lol!!!
  13. smokin' joe

    Sharing of files

    The link works fine and shows a recipe file and a temp file.
  14. smokin' joe

    Help with Char-Griller Smokin Pro w/SFB

    Silly question Ryan...but you did knock out the football shaped cut out between the SFB and the cooking chamber right? We have seen this before.
  15. smokin' joe

    Help with Char-Griller Smokin Pro w/SFB

    How much charcoal and or hardwood lump are you adding at a time? Sounds like maybe you arent using enough fuel to heat that baby up. A chimney full with a few wood chunks gets me to 250+ degrees in no time. I have the same smoker that you are using!!!
  16. smokin' joe

    Noobie in Southern CA

    Good man....Welcome again!!!
  17. smokin' joe

    Smoking Chicken

    Oh ok, I didnt know that. Wonder what thats all about?
  18. smokin' joe

    Q-view from UDS first run

    Looking good man...Nice going!!!
  19. smokin' joe

    Smoking Chicken

    Check that link WD...May want to try this one. http://www.smokingmeatforums.com/for...earchid=179300
  20. smokin' joe

    Noobie Questions on Pulled Pork

    Welcome aboard Pato. Sounds like for the most part you did everything correct. The butt wouldnt pull because you didnt cook it long enough. The butt must reach an internal temp of at least 200 degrees before you can even think about pulling it. Your smoker is fine for doing butts, and just...
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