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  1. indyadmin1974

    Cutting ribs for the smoker

    The two problems I've had with my rib racks are they tend to cause the rub / glaze to collect just due to their design and depending on the size of the actual ribs, they won't stand up properly. Most of the racks I've seen like the one in the pic above would not work well with baby backs but...
  2. indyadmin1974

    smokin' for the 4th

    Looks good.  Make sure you have a good tested thermometer for your smoker and the meat and you'll be good to go.
  3. indyadmin1974

    Wish me luck

    I don't think you'll have any problems with the rain.  With the winds from the storm brewing down there you might though. Hopefully some Lang owners will be around to give you some tips on how to control things with the wind. Good luck and stay safe down there!
  4. indyadmin1974

    I LOVE my new Weber 18.5 1-Touch Gold!!! Did some WINGS today!!!

    I don't think I'll ever buy another grill...gas or charcoal again after buying my 18.5" Silver and the Performer.  Hands down the easiest grills to operate.
  5. indyadmin1974

    Fresh or frozen...is there a difference in taste?

    And yet another example of why Pops is a trusted authority.  Thanks Pops!  Great info...sounds like this needs to be a wiki article.
  6. indyadmin1974

    Joined WSM Club

    The only thing I sprayed with cooking oil was the brackets that hold the water pan and grills.  It's not necessary though.  I just felt like it.  You'll be good without seasoning it.  If you are cooking something for the 4th on it I would highly suggest you do a test run first so you can get...
  7. indyadmin1974

    UPDATE 2 NEW VIDEOS: Myron Mixon on Ferguson

    Now there's Myron not being a jerk...this was pretty funny!
  8. indyadmin1974

    Timing Question on some butts.

    When it's done, it's done is really the truth. You want to smoke to temp, not time. A general rule is 1.5 hours per pound but I like to add 25% more time to that estimate just to be sure.  Remember earlier is better.  You can put the butts in a cooler wrapped in foil and old towels. If it...
  9. indyadmin1974

    Keeping a brisket moist?

    I like doing mine in a foil pan it it will fit.  The smoke still penetrates and I've even gotten decent smoke rings. Lots of folks inject their brisket and hopefully they'll stop by and tell you what they use. Really the best way to keep it moist is to go low and slow.  Between 220-230 and not...
  10. indyadmin1974

    New Member, Just Completed 1st Smoke

    You did just fine. On ribs, don't go by temp.  There's rarely enough meat to get an accurate reading. About your fire, if you can get your fire under control and start closing any dampers as it gets close to 200° and then slowly bring it up to 225-250° you'll be rockin'.  It's not the amount...
  11. indyadmin1974

    Howdy, Friends...from Indiana

    Welcome to SMF from a fellow Hoosier! This is an excellent site and you'll have some fun along the way.
  12. indyadmin1974

    it's official...i'm a WSM nut

    FACT!  
  13. indyadmin1974

    Anyone feel like they threw their money away buying the ET73?

    If you want to get the moisture out put the unit in a zip loc back of uncooked white rice for 24 hours. I do this with cell phones for people all the time.  It works great and nothing will melt.
  14. indyadmin1974

    Joined WSM Club

    Cool!  That site is awesome! The assembly is easy but here's a tip.  Put the legs on first and then put the heat shield on.  The directions say to put a leg on, put the heat shield on one leg and then repeat for the other 2 legs...that's almost impossible without a 2nd person. I hope you get...
  15. indyadmin1974

    Question about using cherry wood...

    Zepi has a good point...are we talking Celsius or Fahrenheit...I think you're talking Celsius.  If that's the case, you need more air my friend.
  16. indyadmin1974

    WSM 18.5" Maiden Voyage - Need some advice

    After several smokes on my WSM, I've noticed the following: If you have all the vents open (3 on the bottom section and 1 on the lid) so much air is going to get in that the white smoke almost never goes away. I've been leaving my vents where they were after the last smoke and I have less...
  17. indyadmin1974

    Anyone feel like they threw their money away buying the ET73?

    I just bought 2 of these and used 1 for the first time on Friday. I haven't tested the range all that much, but from what I've read on here that can be an issue.  Our house is somewhat prefabbed so it probably doesn't have much resistance when going through all the walls and upstairs. I've...
  18. indyadmin1974

    Pork Butt Time...Help!

    What the others said...remember temp, not time is the key.  Butts will be good in a cooler wrapped in foil and a towel for several hours. I'd do 2 but that's just me.  BBs are good, but there's so little meat on them that I'd rather have extra PP in case.
  19. indyadmin1974

    HELP!

    Yes a smaller butt will cook faster and taste the same as long as it has the same fat striations throughout the roast.  The fat content in the meat (not the outside) is what really makes PP taste so yummy. Smoking will teach you patience grasshopper.  I know where you're coming from...
  20. indyadmin1974

    Crock Pot Liner

    Disposable aluminum pans are your friend for beans...easy cleanup...a little hard on the environment, but that's how we roll over here.
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