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  1. sauceboss

    favorite types of wood

    MarkyQue, there are two ways to season your wood; split it and set it out in the sun to dry over 6 months to a year (some wood takes longer) or "kiln" dry it in your smoker. Set it around 165F for 1 1/2 hours. I'm not 100% sure on the temperature and time. However I agree with Betaboy, you...
  2. sauceboss

    Morning, total rookie here in the smoking world.

    I've never used mesquite but cherry would be good. I usually use oak but sometimes mix different wood depending on what I'm smoking. Pecan is very good for pork and if you can't get your hands on that, just save the pecan hulls whenever you shuck pecans over the holidays. I tried some with maple...
  3. sauceboss

    New Member

    So here are some pictures of my first run on this puppy. I had put a mango-peach glaze on the ribs and Boston butt, however I had overestimated my initial load of charcoal. After four hours the temperature got away from me and burnt the glaze on the butt before I was able to knock it down...
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  7. sauceboss

    Got a smoker for my birthday -- rolling through the forums looking for tidbits

    I recommend you research the thermometer that can installed with your new smoker. In the past I have found some smokers and grills have wildly inaccurate thermometers for the cook chamber. You can also use an oven thermometer to test it and compare it your installed one. I used charcoal grills...
  8. New Member

    New Member

  9. sauceboss

    New Member

    Hi y'all, I'm a new member (obviously), but not necessarily new to bbq. I have smoked on spare ribs, chicken, and burgers on charcoal grill and a heavily modified cheap Brinkman (trust me, couldn't be used as manufactured). I've referred to this forum for information many times over the years...
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