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  1. hardcookin

    Weekly smoke

    This week I done a 4lb smoked meatloaf and a pan full of wings. I got lazy I didn't cut the wing tips off. I got these wings from Sams Club they was pretty decent size.
  2. hardcookin

    Smoker pork tenderloin

    Warren Easier to just go out in the woods and cut a load of cherry or oak.
  3. hardcookin

    Hump day dinner

    Another nice smoke Peachey!! Thanks for sharing!
  4. hardcookin

    Smoker pork tenderloin

    I use a lot of cherry for pork and chicken. Only because Apple and Pecan is harder for me to get.
  5. hardcookin

    New toy

    Enjoy your new toy! Good Luck with your engagement party!
  6. hardcookin

    New member in Killeen, TX

    Welcome to SMF!
  7. hardcookin

    Smoker pork tenderloin

    Looks like you done a nice job! Tenderloin makes a good meal.
  8. hardcookin

    Chicken Wings!!!! First smoke in the Copperhead 5

    Good looking wings!
  9. hardcookin

    Smoked Meatloaf

    Meatloaf is always a favorite.Looks like it turned out good. Thanks for sharing!
  10. hardcookin

    I need a new knife

    A knife is only as good as it's edge... All good suggestions above. Myself I have Dexter,Ole Hickory and even some cheap Sam's clubs knifes and a Rapala fillet knife I use quite a bit.
  11. hardcookin

    Cooking Raw Chiken(general food safety)

    I have smoked a lot of chicken without any problems. Usually work off of tin foil lined flat pans or foil pans while prepping. I would like to think most of it is just using common sense.
  12. hardcookin

    Costco's vs Sam's club

    My local Sam's has prime brisket and angus brisket. Agree...not really in love with their chicken. Ribs is so so. Usually get ribs somewhere else.
  13. hardcookin

    Brisket cooking fast

    Agree with the others dry is usually under cooked. I think before your next smoke you need to check how accurate your probes or temp gauges are. Test them with boiling water or ice water. Patience and practice will eventually pay off.
  14. hardcookin

    Brisket cooking fast

    Do a quick probe in the thickest part of the flat in about 1.5 hours. Just to give you an idea where your at. Then close it back up. To me it seems your smoking hotter than 225. The bottom line is your trying to achieve probe tender in the Thickest part of the flat. 195-210 When you pull the...
  15. hardcookin

    Convertible Build - Offset to RF

    I think with each type of smoker your not going to have exactly even temps. Plus you can adjust your temp end for end on the trailer models by lowering or raising your tongue on a RF. Looking at your plans is your cooking chamber length going to be 60"? That should give you plenty of room for 4...
  16. hardcookin

    Meatloaf

    Meatloaf is one of my favorites. Looking good so far.
  17. hardcookin

    Brisket as repayment for a favor

    Looks great...Nice way to repay the neighbor!
  18. hardcookin

    Pork Butt

    Nice job with the pulled pork.
  19. hardcookin

    UDS Planning Check

    I can't take credit for that, it was off another UDS build when I was researching mine. It would make rack adjustments pretty nice though.
  20. hardcookin

    My First Fattie

    Looks awesome!! Just don't tell your cardiologist :emoji_wink:
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