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  1. okie362

    Catfish

    We've done fish fries where we would fry the fish then put it in a pan in the smoker to keep warm and smoke a bit.  Delicious!!
  2. okie362

    The elusive BB back rib (for me, anyway)

    I've learned over the years that baking a cake requires precision.  Savory cooking requires an inquisitive personality, an adventurous spirit, a sense of humor and of course.....beer.  On occasion, a thick skin and the ability to persevere through failure come in quite handy as well. Have fun...
  3. okie362

    Bacon Recipes??

    Same here except I use 1/2 raw sugar.
  4. okie362

    My Beef Ribs

    If you can't handle the deep beefy flavor just send them to me and I'll let you know how much I appreciate your efforts. 
  5. okie362

    Help! Flame creeping back!

    Can you circle the exact point in the picture where the flame is occurring?  Sounds like a backdraft or obstruction in the burner causing gas flow to reverse through the vent portion of the burner?
  6. okie362

    Smoke for two

    Y'all are picky eaters. How about roast beef, ABTs and some mac n cheese?
  7. okie362

    Need help with first brisket

    Just realized the age of this post....You can pull it off now I think 
  8. okie362

    Need help with first brisket

    I'd let it continue cooking. I often have to take them to 200 or better to get the flat to the tenderness I like.
  9. okie362

    Good morning fellas!

    No leftovers? :O  Guess you'll just have to fire up the beast again then. ;)
  10. okie362

    First time smoking a brisket

    I use an iGrill thermo and start probing for tenderness when they reach 195 or so but they usually have to get to 200 or better before they get to the tenderness I want.  I typically slice and share with folks who let's say don't chew as well as they once did so I need them to be very tender.  I...
  11. okie362

    First time smoking a brisket

    I seem to get better results with flats if I don't trim them.  I prefer smoking whole briskets to be honest.  Flats seems to dry out more and especially if the point is removed. Also an 18+ hour cook may have been the culprit.  I don't really go by temp on brisket, just probe till you get the...
  12. okie362

    Spatchcock Chicken & Turkey Breast with Bama White Sauce

    That looks really nice.  I've never tried the Bama sauce.  Might have to give it a shot.
  13. okie362

    Good morning fellas!

    Took a bit of creativity but I got it there.  How'd the shoulder and ribs turn out?
  14. okie362

    Good morning fellas!

    Looks like a good start to a great day.  Better than mine, I went out to preheat the MES for a pastrami I took out of the brine yesterday and it's DRT!!  Now trying figure out how I want to face this adversity. Adjustable tube on the gasser possibly?  Cold smoke then into a roaster possibly...
  15. okie362

    Hello from Indiana

    Welcome aboard Sarah!!
  16. okie362

    Campfire smoker?

    I think I'd just use a shovel and shovel coals from the campfire to the WSM to make sure I could operate the smoker in the same manner I always did.  Obviously you are backpacking in anyway.  Or maybe you are just that more of a hoss than I am.
  17. okie362

    Cast iron dutch oven for the campfire

    I have had no luck at all finding CI in garage sales.  Haven't given up though.
  18. okie362

    Steaks, Tators and Corn

    Nicely done!! I like those cast iron pans for the taters.
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