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  8. denver dave

    Smoke the full time or just a little while?

    There is a point in time when the meat will not take on any more smoke. This happens around 145* or so I have been told. I think it may be closer to 160*. Generally this temp will be attained in 3-4 hours depending on your cooking temp. I use a pellet smoker. The rule of thumb there is to cook...
  9. denver dave

    Competition Cooking

    Cooking and judging go hand in hand. When I'm not judging, I working with a team. I to would recommend taking a judging class. It will help you understand what is expected from your product and why. It will help greatly in your competitions. If you have a chance to work with a team, jump on it...
  10. denver dave

    Hey

    Welcome aboard. This is a great place to get answers and to learn.
  11. denver dave

    No Uds For Me. I Have A Pds

    Did get some great smell out of the barrel filling it with water but no diluted wine. May have to find a whiskey barrel and see if your theory holds water so to speak..
  12. denver dave

    No Uds For Me. I Have A Pds

    The winery is Feather River.
  13. denver dave

    No Uds For Me. I Have A Pds

    Spent the weekend at a comp in North Platte NB. While there I was wandering around between cooks, I came across a team that was cooking in wine barrels. They were beautiful. They had 3 they were using. (Pork, Brisket, and Ribs). After talking to them for a while, they mentioned the local Winery...
  14. denver dave

    looking for a commercial smoker on Trailer

    BBQHEAD is on to something here. The FEC 500 is a great unit.
  15. denver dave

    I screwed up, need help with brisket

    I trim most of the fat off on my briskets. I would not worry about it. Spritz every now and then should be fine. They save you the trimming time. Now you have more time for beer.
  16. denver dave

    stupid question of the day from FNG

    As far as I know, it is a chuck roast smoked to the pull stage. Put your mouse over the word chuckie for a definition.
  17. denver dave

    temp on ribs.

    I have never probed my ribs. The 2-2-1 and 3-2-1 method works great.
  18. denver dave

    Boston Butt: in a pan or on the grate?

    Generally cook the pork on the grate until 165* then foil to 200*. Brisket is on grate till ~160* then panned with a little juice till done.
  19. denver dave

    Where's the smoke this weekend & what ya smoking ?

    Got my new smoker and looking forward to doing a brisket on Sunday. I'll post some Qview of smoker and brisket then.
  20. denver dave

    Treager on Craigslist New never used for $350

    That is a smokin deal
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