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  1. morkfrompork

    Getting Fed Up with my Smoker - Just a Rant

    "$2000.  What smoker can I get that needs minimal supervision once it gets going?" With that as a goal, a quality pellet unit seems to fit perfectly. http://www.smokingmeatforums.com/products/category/pellet-smoker
  2. morkfrompork

    Treating Chops Like Ribs?

    I`ve looked and searched and looked some more, with no luck.. I`ve been kicking an idea around in that empty space between my ears about chops. Since pork has been at pretty decent prices lately, we`ve been loading up on it. Nice, thick, bone in or boneless chops have hit grill, smoker, and...
  3. morkfrompork

    Ash or Charcoal?????

    Hmmmmmmmmm.  Hadn't thought about lack of intake air supply, since the exhaust always seemed just what would be expected. A decent volume of thin blue escaping around the lid gaps and out the additional holes I drilled into the lid to "guide" the smoke over the top grill and out the lid top. I...
  4. morkfrompork

    Ash or Charcoal?????

    I`m not sure if I have ever seen this questioned. When I`ve finished my smoke, sometimes I end up with what looks all the world like charcoal and sometimes just ash. Most all the chips I use to get the smoke rolling become ash, but with the chunks used after initial smoke generation, sometimes...
  5. morkfrompork

    Baby Back Ribs

    With results like that Q-Vue, I can see why wrapping is just a waste of time for you. Are pics supposed to make you drool all over your keyboard?
  6. morkfrompork

    Chuck Roast Burnt Ends?

    "Mork, I get the whole more surface/more bark/smoke exposure thing being cubed from the get go, I was just worried that small pieces like this would maybe cook too fast, which would possibly cause them to not be real tender. You said you pulled them early. How long & at what temp did you use?"...
  7. morkfrompork

    It's pork butt time!! But my AMPS problem still persists.......

    By giving him the link to how to contact the guys who should be able to answer all his questions, without any comments or judgements..I thought I did help him with his problem. Sorry if you don`t see it that way.
  8. morkfrompork

    Chuck Roast Burnt Ends?

    Glad to see the interest in this. The logic part of my head say`s if you do the roast whole, all the bark and smoke is limited to top/bottom and edges-que no? Cut up would give max bark-n-smoke, or am I missing it? My first go round with these was a bit of a loser and totally not que view...
  9. morkfrompork

    Baby Back Ribs

    I`ve always used some butter/margarine, honey, and either more rub or some brown sugar when wrapping the ribs. I`ve had a bit of leaks but there was always plenty of fluid in the foil after a couple of hours. If your foil pack is empty, dry when you open them up, you aren`t putting enough good...
  10. morkfrompork

    Baby back ribs!

    Just curious if you notice any difference in doing a whole slab of spares over chopping them down St Louis style, I mean in taste, moisture, tenderness-not work involved. 
  11. morkfrompork

    It's pork butt time!! But my AMPS problem still persists.......

    Geeeze Dude, take er easy guy. Nobody is dissing you...everybody learns in different ways..were talking about a tray that holds pellets or dust for creating smoke for cooking, not how to do a brake job on a school bus. I`ll bet a call or email to   https://www.amazenproducts.com/aboutus.asp...
  12. morkfrompork

    Baby back ribs!

    Best advice on foiling. Do it both with and without. Which did you and your family like better. There's you answer. Done.
  13. morkfrompork

    Apple wood Meatloaf ~ Weber mini WSM

    Just what I was looking for. A killer meatloaf smoke and looks like you nailed it. For those of us whose money is a bit tight, but still want to fire up the smoker, this is a great way to go. Kudos and Congrats.
  14. morkfrompork

    Masterbuilt propane smokers

    Glad your gasser works really well for you. You have to realize not everyone can cough up the X-Tra dough for a better unit. I`m still knocking out decent meat out of an ECB, while stashing some bucks for an upgrade. Plus there are quite a few who get a kick out of doing mods to their stuff...
  15. morkfrompork

    Weekend Baby Backs w/ Q-View

    Big fan of the cherry-hickory blend myself. Lip smacking looking ribs there my friend.  
  16. morkfrompork

    Baby Backs for my Dad w/QView

    From rub to plate, looking great.
  17. morkfrompork

    Chuck Roast Burnt Ends?

    Many-Mucho Thanks for just about every bit of information needed. I`m saving this for my attempt. Thanks for the reply.
  18. morkfrompork

    Side Burner??

    Thanks for the reply. That thing has sat, unused and bugging me for a few years now. It sits there mocking me.
  19. morkfrompork

    Chuck Roast Burnt Ends?

    Just wondered if anyone chopped up a chuck roast to turn the whole thing into "burnt ends"? The thought popped into me tiny brain and in a moment of clarity, thought I`d ask before chopping up a perfectly decent hunk of meat and bringing the wrath of the boss on my head.
  20. morkfrompork

    First Time Baby Back Ribs

    Hunger level now at critical mass. Off to the store. Good looking ribs.
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