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  1. jcollins

    Top Sirloin Fillet

    Ahhh i went to ETSU for a year I love JC i live right below Greeneville. and as far as the top sirloin fillet i am definitely going to look / ask for this.
  2. jcollins

    A few cedar twigs as kindling made it into my UDS. 90% oak and hickory for the rest. Am I OK?

    I cant see a few twigs hurting anything. Personally i would still smoke away.
  3. jcollins

    Beef Brisket Packer on Lang 36"

    Awesome looking brisket. Corner to corner how long u say that hunk of beef was?
  4. jcollins

    curious question

    its most likely to depend on where you get it from. i recently got married and was looking for BBQ caterers because i knew i couldnt handle all of the smoking and getting things done for my wedding and for most of the ones i found were around 5 to 10 dollars a plate if everything is included...
  5. jcollins

    My first Weber!!!

    a charcoal chimney or 2 full of coals would likely be sufficient for cleaning it but you could also use white vinegar and spray it around and do it a bit of scrubbing. just make sure you do a dry run before cook food on it the vinegar could impart a nasty flavor. as for using bricks in the grill...
  6. jcollins

    cleaning smokers

    no problem
  7. jcollins

    Top Sirloin Fillet

    Those steaks look awesome. there is two Food Citys in town near where i live so i will have to check ans see if they have it at mine. 
  8. jcollins

    Buying my first Smoker

    I am very fond of the WSMs you could get a 18.5" for 300 im pretty sure bass pro carries this one or atleast the one near Sevierville TN does, these smokers are IMO very good for first timers. they are very easy to use and once the smoker has been used a couple of times you can pretty much set...
  9. jcollins

    cleaning smokers

    you could hit it with a bit of vinegar (white would be best in my eyes) give a bit of a scrub to knock off the loose bits then dry really well then season it thats about all i would put into cleaning the inside of my smoker and i would not use paint of any kind on the inside
  10. jcollins

    Smoker temperature

    i have an enclosed carport (basically a garage without doors) i only had to move the smoker in there once last winter, when it was windy and around 12o F and it worked great. but smoking in cold will eat more coals than smoking in warmer temps.
  11. jcollins

    Reverse Flow worth the extra money (vs UDS)?

    well i wish you luck with your build. the beauty with a drum is you can make it as complicated and flashy or as plain and simple as you want and alterations/modifications wont be like rocket science either. 
  12. jcollins

    My first Weber!!!

    nice pick up i hope you didnt pay over 80-100$ wally world sells them 100 brand new... Also if thats going to be used alot as a smoker might want to consider ordering a smokeanator or a vortex for your kettle they look like handy tools but i dont know for sure. i mainly use my kettle for...
  13. jcollins

    Reverse Flow worth the extra money (vs UDS)?

    Denting the barrel or drilling holes that barrel is very likely to rust over time either way if you dont paint it. And unless you just happen to have the acid to soak those bolts it would most likely be a better idea to buy SS hardware from the start. 
  14. jcollins

    Reverse Flow worth the extra money (vs UDS)?

    lowes also sales a charcoal grate for kettles that is about 16" of 17" in dia and would make a good base to a coal basket i am in the process of gathering all of the parts for my own UDS. my local lowes doesnt sell the expanded metal sheets i wanted to use for my coal basket so im having to look...
  15. jcollins

    How would this work for a smoker?

    That's a TRUE fridge i have actually been all around one of their plants that make those they are lined with a foam like insulation (i assume is toxic if heated since it is obviously an older model) and i highly doubt any of the gaskets or seals are made for higher temps. So all of that being...
  16. jcollins

    The question once again...which one..

    i started out with a 14.5 WSM i love it i just dont like cutting ribs or brisket to make it fit other than that i can smoke about anything whole chickens 10#+ butts 5# chuck roasts but looking back i wish i would had just went for it all and got a 22.5 i like to have it and not need it rather...
  17. jcollins

    Pork shoulder for office christmas gifts.

    I believe doing a few large ones and pulling after atleast an hour rest and putting into freezer bags is your best bet. Freezing a butt whole will take more time to thaw than it already pulled. Also might want to consider giving them a recipe for a finishing sauce or making them some your self...
  18. jcollins

    Trying for a little more smoke on my R/S Tri tip

    you could buy them from Omaha Steaks  http://www.omahasteaks.com/product/Tri-Tip-Roast-1-15-lb-02285?ITMSUF=JAB&shoptype=SEARCH&shopsrc=TRMtri-tip or somewhere similar 
  19. jcollins

    Water or sand

    ^Exactly what @sfprankster  said.
  20. jcollins

    Bacon wrapped stuffed thighs

    How does that brick diffuser work for ya? i would like to get a smokeanator for my kettle but 60 something dollars + shipping seems a bit steep for a bent piece of sheet metal  
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