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  1. padronman

    Smoking Time

    Excellent Post Gary
  2. padronman

    Smoking Time

    I use a termp probe.  I see what my cut of meat is doing digitally.  Scott
  3. padronman

    Smoking Time

    AGREE with above.  I always cook to Internal Temp so time is not as important to me.  Sure there are guidelines to go by but cuts of meat can't read Scott
  4. padronman

    Log book variables

    I agree with the above....however I don't keep a log for another reason...keeping a log is like work to me. I want to relax.....smoke some meat and enjoy it.   I have my own rubs so I don't need another recipe.  I cook to Internal Temp so weather doesn't really affect me.   Logging just seems...
  5. padronman

    A Lazy Sunday Butt!

    The wooshy sauce lent a great flavor to the butt.  It's my brothers idea and it worked!!   Had the PP on the bun (toasted) then a layer of Carolina Mustard Sauce,  BBQ Sauce and coleslaw mmmm mmmmm good.  Thanks for the points guys!! Scott
  6. padronman

    smokin it 2

    Do yourself a favor and get the stand.....the cover and the cord hanging hook.  So nice to not have to bend down :o)   You made a GREAT choice.  I love mine.  Scott
  7. padronman

    Brisket crust concerns? Urgent help?

    You didn't say what was in your rub.  Sugar?  If so you are probably looking at Carmelized (burnt) sugar.  I know Im late to the thread but it looks fine to me.  scott
  8. padronman

    Made up my mind ... kinda

    Never be sorry for asking questions!!!!! Scott
  9. padronman

    Made up my mind ... kinda

    If doing chicken breasts (hopefully with skin on) then I ALWAYS make an herb butter and put under the skin as the breasts can dry out.  Looking for 165F for IT.  I smoke my chicken at 250F for about two hours but I always rely on IT and not time.  Scott
  10. padronman

    Question on pink salt

    Excellent link!!  thanks CHEW!!! Scott
  11. padronman

    Back after a long time

    now that's a full smoker :o)
  12. padronman

    Question on pink salt

    Appreciate your concern but I have a tried and true recipe (my brothers) and was just wondering what the difference in the 2 cures was before purchasing.   Scott
  13. padronman

    Question on pink salt

    Off to the store GRRRRRRRRR  thanks guys for the info! Scott
  14. padronman

    Question on pink salt

    Well POOP!!!   I am curing for 7 days.   Hmmmmm guess I need #1 Scott
  15. padronman

    MES seasoning

    you should be fine uising it right after.  Just don't burn yourself
  16. padronman

    New to Smoking MES 30 digital

    That looks damn good from here!!!   Scott
  17. padronman

    Question on pink salt

    Quick question.  I got a nice 6.5 lb belly and I want to make some bacon!!!   Whats the difference between Pink Salt #1 and #2?  Can I use #2 for making bacon?   That's all the butcher had and said it's all they use for their curing.  thanks in advance for the answer!!! Scott
  18. padronman

    Hickory for pork?

    I always use a mix of hickory and apple or hickory and cherry.  Scott
  19. padronman

    Difficult to navigate

    AGREE!!!   When you have to work a little you will LEARN A LOT!!!   Pinterest is available if you need a recipe forum.  Scott
  20. padronman

    Masterbuilt Smoker Retailers

    Look at the smoke pits major BBQ places use and tell me if they have/need windows?  I can tell what my smoke is doing by watching the vent hole.  I know what my meat is doing by watching the Temp probe read out. It's not guess work at all.   With the SI or ST units you don't have to worry about...
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