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  1. buffalobbqpete

    Multiple meat smoke...

    Every piece of meat is different when you're smoking. A brisket might take 12 hours today, then tomorrow a different one of the same weight may take 15 hours. Figure about an hour a pound, BUT just as a reference point. Add a couple hours to be safe. Plus, filling that thing up completely will...
  2. buffalobbqpete

    Newb from Maine

    1. I keep seeing a bunch of you mention some different sort of chip tray? Something from amazon? What’s the deal with this? The AMNPS (A-Maze-N Pellet Smoker). It gives a better smoke flavor. All kinds of reviews on the site. Most folks swear by them. 2. I did notice my door did not seal that...
  3. buffalobbqpete

    Smoker build: Attempt 1

    You can use a light coating of some spray oil. Canola works pretty well. Go ahead and post the rest of the pics. Pretty sure everyone would love to see what you created!
  4. buffalobbqpete

    Selling BBQ Sauce

    Found this... Hope it helps. Best of Luck to you! http://guides.wsj.com/small-business/starting-a-business/how-to-get-upc-codes-for-your-products-2/
  5. buffalobbqpete

    Help - Turkey not so good - UPDATE

    Maybe the meat was already pre-brined? Think it would say it on the packaging.. Not sure. Best bet would be to try again, change up the process a little.
  6. buffalobbqpete

    Meadow Creek Smokers

    Joe - it's what they call an "Ugly Drum Smoker". Just a modified 55 gallon drum. Darn things are pretty consistent temp and length or cook time. Still use it when I don't want to cart out the TS120.
  7. buffalobbqpete

    Meadow Creek Smokers

    I've got a TS120. Absolutely love it. It took some time to get it figured out (I went from a UDS right to this beast) and get even temps from side to side. But now that I have, it is one of the best investments I've ever made.
  8. buffalobbqpete

    Smoked Pheasant

    here is what I found... Whole 82°C (180°F) Breasts and roasts 74°C (165°F) Thighs, wings 74°C (165°F) Stuffing (cooked alone or in bird) 74°C (165°F)
  9. buffalobbqpete

    Where to get good tender packer brisket in Buffalo, NY area

    Awesome! Thanks! I'll give it a shot
  10. buffalobbqpete

    Cured Smoked Turkey Drumstricks Like... QView!!!

    I know what I'm doing next time I see some Turkey Legs at the store! Thanks for sharing!!!
  11. buffalobbqpete

    1st real event and overnight cook

    The lack of sleep combined with a line of hungry people pretty much made it impossible to get any good pictures. But the event was a success. May of even got a few opportunities out of it. I did learn quite a bit though.First and foremost, when it comes to an overnight cook - I need a helper to...
  12. buffalobbqpete

    1st real event and overnight cook

    430am... Good news, the rain stopped. Might pick back up in a couple hours. We will see. Bad News... It is CHILLY!!! 55 degrees as I type this. Still chugging along though. Wrapped the briskets at about 130ish. Looks like they are almost done. Hopefully they will stay warm in a cooler til...
  13. 1st real event and overnight cook

    1st real event and overnight cook

  14. buffalobbqpete

    1st real event and overnight cook

    I've always enjoyed cooking for myself and a small amount of people. But since I got my new rig, I'm expanding a little and decided to start catering for small events. Figure I'll see how it goes and if I like it, do it some more. Menu for tomorrow is Brisket, Pulled Pork, and Chicken Wings...
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  17. buffalobbqpete

    Hopefully smoking soon

    Welcome!!! Where abouts in NY? I'm out toward Buffalo. Happy Smokin! -Pete
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