Toggle sidebar

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.
  1. everythingsmoke

    Brinkmann Trailmaster Limited Edition

    Tks guys I'll try warming them up on top first and I'll try not to freak out at the first sight of white smoke. I also use a UDS with charcoal and a few pieces of wood and get the TBS with it, I'm just trying to master an offset with all wood too.
  2. everythingsmoke

    Brinkmann Trailmaster Limited Edition

    I got mine last year and have done some pretty good ribs and a brisket. I've done all the mods but every time I add more wood I get the dreaded white smoke. I know it needs more oxygen so I open the firebox door to get the fire up and burn down some and then I'll get that TBS for about 15 to...
  3. everythingsmoke

    Overnight 1st brisket smoke with pics!

    I know I always feel a little guilty after eating a fatty but go big or go home...bring on some goetta!!!
  4. everythingsmoke

    Overnight 1st brisket smoke with pics!

    Ohh...that sounds good...I'm gonna have too try that next time I do a fattie.
  5. everythingsmoke

    Double Smoked Hams---Times 4 (Step by Step)

    Thanks Bear, I've always been careful about the 40 to 140 in 4 hr rule, but I didn't know that didn't apply if you didn't inject w a temp probe after 3 hrs. I have the maverick 732 and just started out w the temp probe in at the start w my pork butts. I'll wait for 3 hr into smoke now before...
  6. everythingsmoke

    Anyone use wood pellets in their MES?

    Sorry I agree as well...I'm a loyal customer for life...bought a maverick 732 set up from Todd as well, I had problems with it and he returned no questions asked...tks Todd
  7. everythingsmoke

    Made a Long Burning Charcoal Basket for my Firebox

    Wow...it seems like the OK Joe's require a lot more fuel for longer burns. I just purchased an OK Joe and I am gonna pick up some expanded steel to make charcoal basket and I guess an aluminum dryer vent to lower my exhaust to cooking grate. I'm doing two packer briskets and a rack of St...
  8. everythingsmoke

    SMF FOLKS, ONE OF OUR OWN NEEDS OUR SUPPORT !!!

    Josie, Blessings to you and your family from mine....sorry for your loss and your family will be in our prayers.
  9. everythingsmoke

    Winter Brisket

    Tks...put them in oven and the internal temp went from 140 to 160 in 10 min. Now temp has slowly risen to 185 in two hours
  10. everythingsmoke

    Winter Brisket

    I hear ya brother...started mine last night in Cincinnati temps here around 15, but I think I have a big problem here. Don't mean to piggy back on your post but I need to call out for an emergency everybody put your two cents in here now. I'm cooking on an UDS that has been pretty reliable but...
  11. everythingsmoke

    Oct Throwdow Voting!!!!!!!!

    Great job...they all look good
  12. everythingsmoke

    First Smoke Ever - Shoulders - I Have Questions!

    Hey Katie, the reason the booklet says smoke for the first 3 hrs because generally that the period of time when the meat absorbs the majority of smoke. After that the meat forms a shell around it, which we lovingly refer to as "the bark". Feel free to continue to add chips for the rest of the...
  13. everythingsmoke

    1st brisket and boston butt on my Old Country Pecos

    Wow...that's a serious smoker! Nice looking bbg as well. I built a UDS a couple years back and I'm looking for a new unit, was looking at the weber smoky mountain. Now I'm undecided again...thanks
  14. everythingsmoke

    October THROWDOWN

    Sounds cool...I'm in!
  15. everythingsmoke

    Howdy Y'all - Q'in from North Carolina in my BGE's

    Well welcome to SMF tons of friendly smokers here...look forward to seeing some bbg pics (North Carolina style!):yahoo:
  16. everythingsmoke

    Howdy from Ohio!

    Welcome fellow buckeye!!! SMF is an awesome place to be for anything that has to do w BBQ, tons of friendly advice and knowledge in here. Happy smokin :yahoo:
  17. everythingsmoke

    1st time smoker - temp problems with my Brinkman Smoke N Grill

    Got mine at lowe's...they have two different gauges and I just got the heavier of the two...cost is $20
  18. everythingsmoke

    Amazin 5x8 pellet for my MES 40

    I'm using it for hot smoking and it sounds like I didnt open my chip tray to give enough air flow, tks for all the input and pics very helpful
  19. everythingsmoke

    Amazin 5x8 pellet for my MES 40

    Tks, I only have one spot but air flow is good but I wasn't allowing the air to get to it. I'll make sure next time tks for the advice.
  20. everythingsmoke

    Amazin 5x8 pellet for my MES 40

    Tks Dave for your reply. I did not have my chip tray open, I'm sure that was it...I was just thinking to keep it sealed. I'll open it next time...rained out this weekend.
Top Bottom
Back
Clicky