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  1. denver dave

    New to SMF

    Welcome aboard. This is truely a great forum for all things to do with smoking meat. You're gonna like it here.
  2. denver dave

    Yet another new Nebraskan smoker

    Welcome aboard. This is a great place to learn and sharpen those smokin skills.
  3. denver dave

    My Second Smoke Ever

    Doesn't look like a first timer to me. That looks great. You are well on your way to being addicted to this hobby. Just watch out, we are enablers out here.
  4. denver dave

    Ribs on my new Traeger Grill.

    Those look great. It is hard to beat a Traeger. Love mine.
  5. denver dave

    Real Dino Bones with plenty of Q

    Pops, So, if I go to a butcher shop, what do I ask for???? I really would like to find this cut.
  6. denver dave

    New from NC kinda

    Welcome aboard. Sounds like you are already hooked on this hobby. Beware, we are enablers here and it is only going to get more addicting.
  7. denver dave

    Real Dino Bones with plenty of Q

    Those look amazing. I have seen that cut in Kansas City. They are called Crown Ribs out there. I wish I could find a source for them in Denver. I would be cooking them all the time.
  8. denver dave

    Liquor Wall

    I was kinda expecting a picture
  9. denver dave

    Rub Question

    I just gave it a try. Nice converter. I book marked for future use.
  10. denver dave

    Do You Keep Records of your smokes ?

    I came up with an EXCEL spread sheet for all of my smokes. It has weather conditions, how I prepped the meat, temp log and a few other items to get a good understanding of the selected temp versus the top temp on my Traeger. It has proved to be a great tool.
  11. denver dave

    smoked BB ribs on the new Charbroil/pics

    Wow. Those look great. Wish I had some for lunch.
  12. denver dave

    foiling question

    Foiling them separately can be a pain, but I have had better luck that way. I have never tried panning several racks. Since the idea is to get moisture into the meat, it may work. Certainly worth trying. Works for brisket.
  13. denver dave

    Brisket question

    Mesquite is a pretty strong wood and probably part of the problem. I always mix woods when I use Mesquite. It is great for cooking steaks but not always the best solution for a long smoke. Also, always shoot for TBS. White smoke coming out is a no-no.
  14. denver dave

    You know you have the smoke bug bad when...

    You got it bad when you spend more on your smoker than you did on your car.
  15. denver dave

    Love the SMF!!

    This is indeed a great place to learn and polish your smoking skills. There always seems to be someone out there with the answer to problems we run across. Best forum around as far as I'm concerned.
  16. denver dave

    Shoulder Burnt ends & Pulled Pork w/qview

    Looks like you're on your way to another feast. Don't you just love smokin!!
  17. denver dave

    Hello from kansas

    Welcome aboard. This is certainly a great place to learn all about smoking meat. Glad to see the younger generation picking up the banner.
  18. denver dave

    Rub Question

    Good question. I know doubling or tripling does not always work. I'm looking forward to hearing from the forum.
  19. denver dave

    Smoked Chicken Wings -3ways w-pics

    I prefer Belvedere but won't turn down Grey Goose. Them wings look real go to.
  20. denver dave

    Purpose of Vents??

    Your smoker has to breath!!!
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