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  1. smokincoalkracker

    tough butt

    Thanks, I thought they were done at 165. I'll try again. Gotta love SMF and the help available.
  2. smokincoalkracker

    tough butt

    What causes a tough butt? I smoked two 8 lb. butts to the recomended internal temps. They looked ok and like I said the internal temps were about 165 deg. F. Unfortunatly the meat was like leather and very difficult to pull apart. Is some meat just tough? I was going to wrap in foil and...
  3. smokincoalkracker

    Flavor of bark?

    I have an MES. The wood is commercial hickory chips, the smoke was bluish but NOT thin by any means. I believe I am over smoking. Also, I was keeping the draft almost completly closed. I'll give it another try with these two changes. Less smoke and draft open. Thanks for the help. Keep the...
  4. smokincoalkracker

    First fatty

    That is the neatest thing. Do they taste as good as they look? Where is the recipe?
  5. smokincoalkracker

    Flavor of bark?

    What would the flavor of the "bark" be described as when refering to a pork butt. The few times I've had smoked "butt" or attempted to smoke it myself, the flavor was sort of a bitter, burned, charcoal taste. Is this correct? If not what could the problem be? The heat never got above 270, so...
  6. smokincoalkracker

    Stay away from Weber T's

    Ok, you talked me in to it. I just ordered one of those also. I let you know what I think.
  7. smokincoalkracker

    Stay away from Weber T's

    I purchaced a Weber remote thermometer ($35)from a local store for checking grilled food temps. Used it twice and it stopped reading temp. Purchased another one recently thinking maybe I over heated the probe or something. Nope, I only used it three times and the same thing went wrong. Gotta...
  8. smokincoalkracker

    Weber Genesis conversion

    I have a Weber Genesis propane grill. Does Weber offer a conversion kit to natural gas? The grill is only a year old, so I really don't want to shell out another $600. The new home I moving to has ng available, so I thought I may switch. I looked on different web sites and I 'm not finding...
  9. smokincoalkracker

    New smoker

    Thanks for the advice. I already learned I have been using WAY too much smoke and I didn't have enough air flow. I'm on my way!
  10. smokincoalkracker

    Commercial vs. wild woods

    Excluding the fact that commercial smoking woods found on store shelves are over priced, but convenient. Does the quality/quantity of smoke really differ between the two? I'm all for free fuel, but I was wondering about the quality. Some commercial brands really vary in price for seemingly the...
  11. smokincoalkracker

    New smoker

    Hey from PA. New to smoking and ruined some good meat already. Two questions: 1. What cut of meat is beef brisket? 2) What is the most common "misteak" new smokers seem to make? I love smoked foods, and I'm sure I'll love making them! My smoker is the Masterbuilt electric.
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