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    Naked chicken ?

    You can really work the skin away from the chicken to get rub all inside skin. I think chicken takes on smoke easily. I like crispy skin, if it is rubbery I'll also toss it.
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    Naked chicken ?

    I think the skin protects the breast surface from drying out. I'd leave it on, then toss it if you do not want it in the final product. I always get my fingers in between skin and meat so I can get seasoning directly on the meat.
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    Is it enough smoke?

    Enough smoke means different things to different folks. Try it a few times and if you need to buy a tube they are cheap. I have a tube for my GMG. If you can find Lumberjack pellets, they are really good.
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    Hello from the Lost Sierra (Northern Sierra Nevada Mountains)

    Even though they may not be in business, many BBQ parts are used across multiple brands. https://grillpartssearch.com/home.php If you want a new propane rig: https://www.campchef.com/smoke-vault-24/CC-SMV24S.html
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    Life Gets in the Way, Times Whatever

    That's a great deck!
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    Maid-Rite Recipe?

    The ground beef is also a finer grind than usual burger. Here is another interesting spot that has been making them for a long time. https://www.desmoinesregister.com/story/entertainment/dining/2022/07/11/canteen-lunch-alley-ottumwa-iowa-loose-meat-sandwiches/7811262001/
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    Maid-Rite Recipe?

    Had my first "maid-rite" in May in IA. It was very good. The Nebraska version is called a "Tastee" Here is a recipe that I found. I have not tried this recipe, but there are similar recipes is in old church cook books around here. https://www.food.com/recipe/famous-tastee-sandwish-451244
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    Tips for small brisket

    Here is a good thread and picture: https://www.smokingmeatforums.com/threads/brisket-simplified-and-reliable-dinner-timing.331064/
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    ribs tonight

    Ribs in an hour...nice work!
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    What do if yiy have too many peaches??? Make dessert of course!

    @sawhorseray I also prefer my fruit in pie form. Looks great!
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    PRO 100 SPARES

    Great lookin ribs! 120 in the shade is HOT. Appreciate the jokes!
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    Cleaning Bradley Racks

    Add some oil to the racks before smoking. Should reduce sticking and makes clean up easier.
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    Pulled Pork and a rack o’ ribs

    Looks great!
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    Smoked Corned Beef for Sammiches and Whatnot

    Looks great. Leaving in pan at 170 is perfectly fine. Many places even hold at 150ish. Enjoy!
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    Mett - Would you? Could you?

    I remember being offered a beef version many years ago with some hunting buddies...I also passed. Can't remember the name. It was described as raw summer sausage.
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    Asian Marinaded Chicken

    All of that is fantastic!
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    Pit Boss Copperhead Onyx 4 | Running H ot

    Welcome! Getting different temps is very common. Did you happen to test your probes in ice/boiling water to confirm if they are consistent with each other? To clarify, both probes are on the same shelf as built in...reading left and right sides? I routinely smoke pork butt and many others at...
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    First time cold smoking cheese today

    Nice. A a tray filled with pellet dust is what I use to keep temps low. Other's use a pellet tube as another option for you. Good call using bigger chunks next time. Smoked cheese is so good, you need more!
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    Yes, I still grill Meat....

    Great looking meal!
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    Pork Steaks - Recipe Ideas?

    Lot of Jerk seasoning being done lately.
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