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  1. opsmokin

    First Time Pastrami (Easy Method)

    I would like to try a pastrami some time. What kind of wood did you use?
  2. opsmokin

    My Super Bowl packer Brisket and Burnt Ends w/Qview

    BE's look fab!
  3. opsmokin

    Woods for Brisket

    I prefer apple and have found that cherry and hickory can be become bitter on long smokes. Then again I could be doing something wrong.
  4. opsmokin

    Super Bowl Sunday Pulled Pork Fest

    The chili looks fab! Saved the recipe :)
  5. opsmokin

    "Big Game" butt!!

    Looking good.! I got 2 butts going and they are at 171. Going to try to get to 195 with no foil although wind is making things tough today. 
  6. opsmokin

    Country Style Beef Ribs to Burnt Ends

    Thanks Eric, I appreciate the thoughtful response. I'll continue to search for a grocer or butcher that will sell me just the point. 
  7. opsmokin

    Country Style Beef Ribs to Burnt Ends

    Hi All, Given the amount of fat in CS beef ribs, could I turn them into burnt ends?  Would they retain the same flavor, moisture and texture?   Cheers 
  8. opsmokin

    Been lurking awhile...First time post

    Thanks all. I've read quite a bit and can say that this forum and the good people here have saved me from much heartburn.
  9. opsmokin

    Been lurking awhile...First time post

    Hello All, Finally decided to register and post after lurking for a few months. My name is Gregg and I'm a KS transplant, originally from the east coast (MD&NJ). I live in Overland Park, on the KS side of KC. My smoking venture began in early September of this year.  My 11 yo son Jack claimed...
  10. opsmokin

    Looking for a new wood/charcoal smoker

    Het BeerMan - former LBI guy here now living in Kansas. I own an Open Range from the The Good One company www.thegood-one.com IMO a fantastic smoker that holds temps really well. In the process of an overnight smoke - last nights lows were in the mid 20s- and I haven't touched it in hours...
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