Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
New to the madness
To SMF!!! And Welcome to North Carolina! What part of the state do you live in? My father had a old Navy buddy who lived in Chicago and we visited there several times and all I can says is WOW on the pizzas! Best I ever had! Coming from a native North Carolina boy, ask all the question... -
-
-
Vertical, Insulated, Reverse Flow
Very nice build!!!! Looks good!- sniltz
- Post #14
- Forum: Smoker Builds
-
-
Help... smoking newbie
Dad, The way I smoke ribs is I use the 3-2-1 method for home and the 2- 2 1/2- 1 1/2 at competitions. When time to foil I like to use brown sugar, honey, and tiger sauce on it. When time to place back on the grill I put pepper jelly and apple jelly on them and grill them for the remainder... -
Pork question!
What about just your rub...skip the mustard?---------- KathrynN, the mustard is used to adhere the rub to the meat. It also has turmeric and vinegar and other spices in just plain mustard that helps with flavors as well. JarJarchef, the reason aged balsamic vinegar would work well is... -
Pork question!
I am just trying to do somthing a little different when it comes to competitions. The bottle of balsamic vinegar wasn't to much so I thought about trying it. I agree about using it on salads and breads but, I thought out Pulled pork as well. Why not! I cook low and slow and thought just a... -
Pork question!
I was wandering if anyone has use Balsamic Vinegar to rub on pork butt instead of mustard? I usually use prepared yellow mustard and then put my dry rub on it before I put in on smoker. I have got ahold of some aged (25years old) balsamic vinegar. It is really thick and coats realy good. ... -
Found beef in NC!!!!!!!
Went there today at the Meat & Fish Market and all I can say is WOW!!!! They have some pretty great stuff. Beef is wonderful. They have a dry cooler for doing there own dry ageing and if you want a brisket or beef steak dry aged for like 40 days. They will do it for no charge to you. ... -
Brisket question, please tell me what this is.
Smoke it whole, make burnt ends and slice the flat against the grain and my friend you will be eating like a king! Nice looking packer! -
Brisket Smoking
I usually smoke it fat side down. There is enough fat in the brisket that will render and keep it moist. I smoke it at around 225-250 for about 10-12 hours. After the first 2 hours are gone by I start to mop it with a coffee, bourbon, and vinagar mop. Then the last hour I wrap it in foil... -
Found beef in NC!!!!!!!
Just wanted to let my fellow Smokers in NC that if you live in and around the Charlotte area, that I found BEEF in NC!! Whoo-Hoo!!! The place is Meat & Fish market in the new 7th street public market. If you live in NC than you know how EXTREMELY hard it is to find large pieces of beef to... -
Problems with temp! Help!!!
Just to let ya'll know, I have the pit in the shop and am making the mods to it now. I am making the intake bigger, three large holes in back that has a slides to adjust temp. There will also be 1 holes on each side of firebox as well. Will cut out throat bigger into cooking chamber. Also...- sniltz
- Post #24
- Forum: Wood Smokers
-
Problems with temp! Help!!!
Frank621, the drip pan serves 2 purposes. 1) It helps heat up the pit faster by making the pan hotter and 2) When the drippings drop onto the hot pan, it sizzles and creates steam, aroma that helps break down the meat a little faster. Gives us that wonderful smell that lingers around the yard...- sniltz
- Post #22
- Forum: Wood Smokers
-
Problems with temp! Help!!!
I bought it at a Grill place in NC. They aren't that hard to make. Just look online or there might be someone on here that could show you how to make one.- sniltz
- Post #17
- Forum: Wood Smokers
-
Thanksgiving Butts w/Qview
McGray, I cook my butts for around 4-5 hours then wrap them. I do this cause it speeds up the cooking time and don't want to dry out the meat. Now if you wrap it to soon, it won't have that crunch bark. Wrapping it will still soften it a little. But, some cook at 225-250 and keep the butts... -
Thanksgiving Butts w/Qview
- sniltz
- Album
- Comments: 0
-
Thanksgiving Butts w/Qview
Here are the Boston Butts I cooked today. The day before Thanksgiving. The clean Butts! The Rubbed Butts! Pit to temp! Putting Butts on Pit! The temp set on 250 and stayed there! The Big Daddy! Last spritz and ready to be wrapped! Wrapped and ready for final product!
