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  1. cliffcarter

    Anyone Know What kind Of Tree This Is?

    IMHO it is some type of ash, the leaves and bark look good for ash and in your third photo I can see the seed cases hanging among the leaves that are similar to what ash trees produce. Might be this one, it is found in Mississippi- http://dendro.cnre.vt.edu/dendrology/syllabus/factsheet.cfm?ID=475
  2. cliffcarter

    Newbie Here in Maine

    Welcome from Old Town, I'll be cooking a butt on my Weber kettle on Sunday for my grandson's birthday.
  3. cliffcarter

    New to offset smokers! A few questions I need help with. Any help would be appreciated.

    I've been cooking with a CharGriller since 2008 so maybe I can help a little. First undo the stack mod, it restricts airflow especially since you have a tuning plate. Restricted airflow means lower temps and a harder time keeping them in the cooking range. Second try a cook with just charcoal...
  4. cliffcarter

    Question about wood

    In general it is a marketing ploy.... however... Seasoned fire wood is generally 20% moisture content but for your purposes you will most likely have more success with wood in the 10%-15% range. I cook on a Chargriller offset with wood and I find that 20% moisture content wood is harder to...
  5. cliffcarter

    Field maple

    I had to look up "field maple" because I'd never heard of it before. It is the common name in the U.S. of a tree called hedge maple. I have never heard of anyone using as a cooking wood. The most common maples used for smoking and BBQ are the same ones used in making maple syrup- sugar maple...
  6. cliffcarter

    Bacon: How to COOK it (not how to make it)

    I like to cook bacon on the Weber using indirect heat and a drip pan underneath-
  7. Bacon: How to COOK it (not how to make it)

    Bacon: How to COOK it (not how to make it)

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    • cliffcarter
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    • Album: Bacon: How to COOK it (not how to make it)
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    • Album: Bacon: How to COOK it (not how to make it)
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    • cliffcarter
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    • Album: Bacon: How to COOK it (not how to make it)
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    • cliffcarter
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    • Album: Bacon: How to COOK it (not how to make it)
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    • cliffcarter
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    • Album: Bacon: How to COOK it (not how to make it)
  13. cliffcarter

    Smoking a turkey...How many pounds is too big and makes a dry bird (because of long smoke times)?

    10.5 hours at 275° suggests to me that your bird was overcooked. 6-7 hours at that temp would be my guess. YMMV.
  14. cliffcarter

    How long to smoke pork shoulder?

    If you cook at 250° check the internal temp at 5 hours, it may be close. If you cook at 300° check the internal temp at 3 hours and you most likely be done, 200°-205° internal temp. YMMV.
  15. cliffcarter

    Should you take the bark off wood

    Totally unnecessary to remove the bark.
  16. cliffcarter

    Is SMF evolving into a cooking forum?

  17. cliffcarter

    Is SMF evolving into a cooking forum?

    BBQ is a style of cooking, therefore SMF has always been a cooking forum.
  18. cliffcarter

    CHUCKIE BURNT ENDS

    Sorry that I am replying late to your question but I may have an answer. If you did not cut them across the grain but with it(parallel to the fibers of the meat) they will be tough to chew. It has happened to me before, you have to watch the grain very carefully when cubing chuck roasts for...
  19. cliffcarter

    Another Super Bowl Butt thread....

    Let the pics tell the rest of the story- The pork- The pulled chicken Pulled pork nachos, piled high, with my BBQ sauce, Tostitos queso and jalapenos These are always good, thanks for lookin'. Go Patriots  
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