Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. denver dave

    Is it better to probe later in the smoke???

    Briskets and Butts I generally wait for 3-4 hours. Don't see much point in knowing my meat is cold inside. I wait until a little heat is building up. Some folks also like to wait for a while to minimize the chance of pushing bacteria and other types of crud into the meat before it gets to 145...
  2. denver dave

    Smokers, Whats your age and how long have you been smoking???

    Lets just say way too old and leave it at that. I have been smoking meats in one form or another since 1965. That will give you an idea of how old I am.
  3. denver dave

    Behold the Black Beauty

    You have some skill there. Nice looking UDS build. Can't wait to see how it cooks.
  4. denver dave

    Smoker from the Eastern Shore/Delaware

    Welcome aboard. Glad you joined us. This hobby can be very addicting.There are a lot of ECB users here that I'm sure will be willing to help out.
  5. denver dave

    IZZIES Ribs with QView

    These folks are my daughters neighbors. They have not had any of my ribs only heard about them. Hope I don't disappoint.
  6. denver dave

    Smoking a pork shoulder as we speak...need help....

    What temp are you cooking at? Sounds like you may need to kick it up a bit. I would expect something closer to 140-150 by now.
  7. denver dave

    IZZIES Ribs with QView

    Asked my granddaughter (See avatar) what she wanted to eat on her second bday. She said Papa's ribs. I was thrilled. There were supposed to be 5 kids at the party but when the parents and neighbors found out I was doing ribs, now I have 30 adults and 8 kids coming. I didn't want to disappoint...
  8. denver dave

    Guess what I'm having Sunday

    Love those ribs!!!! Putting on a few racks myself for a party tonight.
  9. denver dave

    todays smoking

    Looks like someone is going to eat good today!!
  10. denver dave

    Silver Maple, Black Walnut and Apple

    I tried cedar once. That was enough. It has a very bitter taste. I have used planks for chops and fish. I suspect the small amount of smoke from the plank gives you the essence of cedar unlike using it as the smoking wood.
  11. denver dave

    Silver Maple, Black Walnut and Apple

    I have only tried Sugar maple. It is great.
  12. denver dave

    Suckers?

    I have caught a lot of suckers in my day but have never considered eating them. I would expect them to be way too bony to enjoy.
  13. denver dave

    Southeast Missouri

    Welcome to the forum. Sounds like you are well on your way. I have a Traeger Texas and love it. I have no experience with the Louisiana grill. Most everything I have heard has been good. There are quite a few folks on the forum that are pelletheads. Maybe you will get lucky and a Louisiana...
  14. denver dave

    Silver Maple, Black Walnut and Apple

    Thanks, I wish I could take credit. I pulled it off the web a while ago. It has been a very good reference for me since I love experimenting with woods.
  15. denver dave

    I goofed need opinions!

    I would throw them back on the smoker or in the oven and finish them off.
  16. denver dave

    Helloooo

    Welcome to the forum. This is certainly a great place to learn about smoking.
  17. denver dave

    What's everyone using for rubs on their briskets?

    I use Smokin Guns rub or BRITU with great results. I must admit, Salt, Pepper, and Garlic salt works very well. Occam s Razor applies most of the time. Simpler is best.
  18. denver dave

    Traeger Grill

    I was looking at the XL for its size. You get about 190 sq in more space which doesn't sound like a lot but actually is quite a bit larger. You might even be able to cook a small pig on it. I emphasize small. Wood burn does not double as you would expect. But still eats pellets. I see the XL at...
  19. denver dave

    Silver Maple, Black Walnut and Apple

    The sugar maple will work great with poultry. The apple is also great for poultry. Walnut is very strong and should be mixed with other woods to cut the flavor. Here is a list of woods I picked up somewhere. Woods for smoking: Acacia is similar to mesquite but not as strong. This wood...
  20. denver dave

    Traeger Grill

    I have used the XL before and really liked it. I have a Texas and love it. From a commercial stand point, the XL may be a way to get started. I had considered the COM 190 for a while. I went with a FEC 100 instead. I have only good things to say about Traeger. It has been an outstanding smoker...
Top Bottom
Back
Clicky