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  1. handcannon32x

    First time doing baby back. Looking for input.

    I have never done Baby Back Ribs before, or even pork.  I have done research but just want to run it by you guys so I dont waste any ribs. Im gonna pull the membrane off and season them and let them sit over night.  Im gonna smoke them between 235 to 250 for 2.5 hours.  Then wrap them up with...
  2. handcannon32x

    Maverick 732 Question?

    Lol,  Way off as it sounds.  As in I could put the bbq probe in either port, and it would read the same temperature.  Way off as in I could put it in ice what, and it would read 96 degrees.  Way off as in, In my smoker, temp was 225, and the probe read 376.  Anyways, I went and bought a new bbq...
  3. handcannon32x

    Maverick 732 Question?

    On my Maverick 732, I can plug the bbg lead in and the temp is way off.  I can plug it in to both the bbq and food ports and it will read the same thing.  I can plug in the food lead and that will read correct in both ports also.  My question is, is the bbq lead bad?  Thanks
  4. handcannon32x

    Question on Summer Sausage?

    Yup, it is.  I bought 2 25lb packages and it came with 2 oz of cure with it.  Says 1 oz of cure for every 25 pounds. 
  5. handcannon32x

    Question on Summer Sausage?

    The seasoning I got is Leggs's seasoning.  I planning on doing 5 pounds. 
  6. handcannon32x

    Question on Summer Sausage?

    Im gonna try to make summer sausage for the first time.  I bought seasoning and cure for it.  The package is for 25 pounds and its 18oz of seasoning and 1 oz of cure.  My question is, How much seasoning and cure just for a pound of meat?  Im planning on just doing a pound so I make sure I get it...
  7. handcannon32x

    Smoked Meatloaf with PICTURES!!!

    I smoked it at or around 225.  If I remeber right, I believe it took 5 hours.  Maybe a little longer.
  8. handcannon32x

    Smoked Meatloaf with PICTURES!!!

    This is my third or fourth smoked meatloaf and I will say this is the best one yet.  Three  pounds of ground beef and some other stuff.  Got the pictures to show what was in it.  Enjoy cause I sure did.
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  15. handcannon32x

    Scarbelly Wings (Buffalo Style)

    Im gonna try this.  When you said 1:2 ratio,  is it 1 creole butter, 2 hot sauce?
  16. handcannon32x

    Roast

    I have smoked a couple of arm roast and they have turned out great.  There are pictures of it up on here.
  17. handcannon32x

    Brisket in the smoker...again!!!

    I wish I could remember how many hours it took. 
  18. handcannon32x

    Good Sunday Smoke!

    Looks very good.  Good job. 
  19. handcannon32x

    Question about how much charcoal to use?

    Im picking up a new WSM 22.5" smoker.  I have never used a charcoal smoker yet.  I have an electric one.  My question is how much charcoal do you put in it?  I do alot of 5 to 6lb briskets but I am planning on trying some full size packers on it also.  Thanks guys.
  20. handcannon32x

    Summer Sausage Questions?

    Thanks for the info. I would also be interested in another recipe to try.  Thanks guys.
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