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  1. Today'sSmokes.JPG

    Today'sSmokes.JPG

  2. TempControl.JPG

    TempControl.JPG

  3. SideSmoker1.JPG

    SideSmoker1.JPG

  4. cflbob

    COLD SMOKING WITH THE LANG, CHEESE & LOX

    I just wanted to clip this part so that you know it's addressed to you, Al.  Santa just gave me the MES cold smoking attachment for my MES 30 and am considering my first cold smokes.  I'm in Melbourne, so a little north of you, but being close to the coast cancels that.  A day in the 60s is a...
  5. cflbob

    First Attempt at Bacon

    Thanks.  I guess that means the bacon smoking is off for tomorrow.  SWMBO is not going to be pleased. CFL is Central Florida.  Funny, it made sense to me. Bob
  6. cflbob

    First Attempt at Bacon

    I've been wanting to try smoking my own bacon for quite a while, and have been keeping an eye out for a pork belly in all my usual shopping places.  No joy until last Friday at the corner grocery store (Publix).  They had two packages, about 1 1/2 pounds each, of pork belly.  Already sliced.  I...
  7. cflbob

    New Char-Griller Duo w/ side fire box - UPDATED w/ QVIEW

    There's no problem just putting charcoal in the main compartment and cooking over that.  I've done it many times.  The side box doesn't seem to matter.  Most of the heat and smoke just goes up and away but I'm sure a little flows into the side box.  Not enough to matter.
  8. cflbob

    New Char-Griller Duo w/ side fire box - UPDATED w/ QVIEW

    I tend to light the charcoal, then add wood on top.  Once the charcoal gets going, the wood catches fire pretty easily.  Once you get ANY fire going, it's easy to just add more wood. The only problem I've had with my Char-Griller is keeping the temperature up when it's in the 60s and breezy...
  9. cflbob

    New Smoking Apprentice

    They are a beautiful thing when you pull them out of the smoker, aren't they?  When I smoke a butt, I rub it the night before and put it in the refrigerator.  The morning dance is to take it out of the fridge so it can warm up a bit, then get the smoker ready and warming up (also a 30" MES, but...
  10. cflbob

    Question about MES Cold Smoker Attachment

    That's an interesting setup!  Can't say I've seen anything quite like it.  I never got around to getting the cold smoker because ever since I smoked our first fatty, that's what my wife wants to have the most.  Of course, you smoke those hot, like a pork butt, and I do them with my MES set to...
  11. cflbob

    Beef short ribs

    I thought I'd report that I tried a few short ribs today, for the first time.  Based on what I read here, I did a simple rub of salt, pepper, garlic powder, and a mix of some red pepper powders.  For my 3-2-1, I did 3 hours in smoke (chamber at 230).  2 hours in a foil baking pan with a cup of...
  12. cflbob

    First Fattie

    Likewise, I bought the 2 pound pack without realizing it was too big.  It wasn't until I re-read the sticky by Stickywolf636 that I saw it was a 1 pound roll.  In the end, as Mae West said, "too much of a good thing is wonderful" and a 2 pound fatty is a good mistake to make!
  13. cflbob

    First Fattie

    Thanks everyone.  It makes great leftovers, too!  Just reheated it in the oven and served with some greens. 
  14. First Fattie

    First Fattie

  15. cflbob

    First Fattie

    Did my first fattie today.  To think I've wasted all these years of my life not having one until today!  <shudder>  This was all experimental, starting with the fact that I had a two pound roll of Jimmie Dean sausage.  It was too much sausage to use the ZipLoc bag trick, so I figured I'd use...
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    Fattie-Done.JPG

  17. Fattie-6.JPG

    Fattie-6.JPG

  18. Fattie-4.JPG

    Fattie-4.JPG

  19. Fattie-3.JPG

    Fattie-3.JPG

  20. Fattie-2.JPG

    Fattie-2.JPG

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