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  1. porkaholic

    What's everyone cooking this weekend?

    I have a goose, a goose breast and two moose roasts for this weekend. Should be interesting since this is the first wild game to smoke for me.
  2. porkaholic

    Pellets in foil

    Does anyone use wood pellets wrapped in foil for smoke as opposed to buying chips and chunks. If so, how do they compare to other sources and what about price comparison.
  3. porkaholic

    fish rub

    I have used something called Island Spice Rub on salmon and it gives a great taste to other smoked foods as well. Mix 2 tablespoons chili powder, 2 tablespoons brown sugar, 1 teaspoon ground cumin and 1 teaspoon cinnimon. Sounds weird but tastes great. For fish I ususlly put the rub on and...
  4. porkaholic

    Greetings from Idaho

    Welcome, good to have another spud countryman on here.
  5. porkaholic

    Adding a fire box to a Brinkman Smokin Pit

    Shipping cost might get up there. That side fire box is heavy.
  6. porkaholic

    ALERT! "Just Set It and Forget It!"

    My son just bought a MES and had great success with his first smoke, salmon. I think I have him hooked on this smoking thing. I am also leading him to get involved in this site. So much great information and so many great folks.
  7. porkaholic

    Does everyone prefer a vertical or horizontal

    My horizontal Brinkman Smoking Pit with sfb is the old version and thus has the thicker steel. I like it a lot and get great smokes on it.
  8. porkaholic

    How long for Smoke?

    I just read a post this weekend that stated that meat takes smoke until the internal temp is at 120 degrees. After that it is just cooking. I guess this holds true for all meats but am not certain of that.
  9. porkaholic

    test

    I see the link but no image. Did I pass or fail the test?
  10. porkaholic

    sunday tri tip w/qview

    Looks very nice. I may have to try that red wine sauce idea.
  11. porkaholic

    smoke duck

    A friend is supposed to give me a couple of ducks this week. Thanks for posting just in time for me to try this.
  12. porkaholic

    First tri tip a success

    I had two tri tips and each was 3-4 pounds. Not sure why you got them done so quickly. I do know that my temps went down a bit and I had to stoke the fire to get them back up. I read other posts that said 275 for two hours would to the trick and get them to 140. I also wanted to slow them...
  13. porkaholic

    Hello from Big Sky Country

    Welcome, you will learn a lot from this forum in a very short time. Lots of great folks on here willing to share. Visit often, I do.
  14. porkaholic

    First tri tip a success

    After getting input from this forum and adding my own twist I came up with the tri tip pictured below. The result was a winning taste treat. I marinated the tri tip in Wishbone Light Asian with Ginger Vinaigrette Dressing for 5 hours. When I removed it from the bag I left the dressing that...
  15. porkaholic

    Stabilizing target temps

    Thank you so much, that is exactly what I was looking for. I have not been leaving the gap for the lit coals but have been just dumping them on the unlit ones. Your pictures spoke volumes in fire building. Very much appreciated.
  16. porkaholic

    Stabilizing target temps

    Here goes, I have been using bricketts and lump in combination and also using just bricketts. The chimney is always wide open and the firebox does have a vent on the side. I have been starting with the charcoal basket half full of unlit bricketts and then adding anywhere from one half to a...
  17. porkaholic

    Stabilizing target temps

    Sorry for the confusion, I am using a Brinkman Smokin Pit that I added a side fire box to. Seems that when I first start up I get temps in the 275 and up range. I have been opening the fire box to let heat out for a few seconds and then closing the vent. That seems to help but I was just...
  18. porkaholic

    Getting tired of smoked meats?...........Blasphemy!

    Amen to both!!!!!
  19. porkaholic

    New Year's Eve ABT's

    Great way to bring in the New Year. I have 30 ABT's and 20 smoked deviled eggs ready to head out to the party soon. First time for the eggs.
  20. porkaholic

    NB Smoker Question

    Grab it, you will be amazed at what a little sanding and some paint can do for the outside. If the inside is sound go for it.
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