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  1. homebrewru

    "Hi!" from Athens, GA

    Howdy Neighbor! Bet we know each other.
  2. homebrewru

    Brining time

    Greg, Definitely brine all night. 24 hours is the max. Let us know how it goes. Have a Happy Thanksgiving!
  3. homebrewru

    Advice For Newbie?

    I like a digital meat thermometer. It's good to have one for the smoker temp and one for the meat. Finishing in the oven is no biggie.
  4. homebrewru

    Big Hello from South Dakota!

    Welcome to the Forum!
  5. homebrewru

    Boston Butt size

    I've split my butt before when I had little time. Always got good results.
  6. homebrewru

    My beautiful Polynesian butt...

  7. homebrewru

    My beautiful Polynesian butt...

    Sorry this took so long. Had to figure out how to post pics. My Bandera My Butt in the Bandera
  8. homebrewru

    New smoker in GA

    Welcome! I'm just down the road in Athens.
  9. homebrewru

    My beautiful Polynesian butt...

    That's the one.
  10. homebrewru

    Turkey- to brine or not to brine

    I brined the last turkey that I cooked. It was great. Make sure that you buy a minimally processed bird (one that is not brined at the processing plant). There are lots of brine recipes on the web. Find one that matches your, and more importantly, your guest's taste. Smoking to please,
  11. homebrewru

    My beautiful Polynesian butt...

    I smoked a Boston butt yesterday and tried a variation on one of my favorites. A few years ago I took the fam to Disney World and we did the Luau. I enjoyed the chicken so much that I bought a Mickey cookbook to get the recipe. I eventually decided that I liked the marinade better on pork. This...
  12. homebrewru

    To sear or not to sear, that is the question.

    I'm comin' into this one kind of late, but for my two cents: I learned this method of cooking brisket from a guy in Alabama. I didn't even know it had a name. I sear the #%*@! out of it, smoke it for about 3 hours, then seal it and finish it. The au jus is amazing. My buddy in Alabama does...
  13. homebrewru

    First try on the new smoker

    Nat, I have a Brinkmann Bandera. While I have never used the "barrel" type smokers, I know that they are similar and I have friends that use them. I use only wood to smoke. If I use charcoal, it is only to get the wood going. Sounds to me like the amount of lump you are using is generating your...
  14. homebrewru

    Pickle Bucket???

    Fly, You've got to consider how long that bucket sat around with pickles in it. How long did you leave the baking soda in? You might try filling with water mixed with a small box of baking soda and leaving it for a week. I assume that before you brine that you will fill the bucket with water and...
  15. homebrewru

    Newbie checking in!

    Welcome Joe. Let us know what you decide to go with.
  16. homebrewru

    Where Should I Start?

    Rich is right. Start simple. His breakfast sausage recipe would be a great place to start and sounds yummy. You can probably get a stuffing attachment (cone) for your hand grinder. Get some dry packed medium hog casings and try making some bratwurst. Chorizo is another one of my favorites. It's...
  17. homebrewru

    Clusterf@*! of a smoke

    Dan, Build the wind break and look into getting an insulation jacket for you smoker. Back when I used a bullet smoker I had one and it helps.
  18. homebrewru

    Looking to get my first decent smoker

    I've used a NB Bandera for a while now. Gives you the offset firebox for all wood with the advantage of a vertical smoke chamber. Lots of cooking space and you can hang sausage. The only critical mods are a baffle that can be made from a piece of sheet aluminum and some fire brick or lava...
  19. homebrewru

    Does size matter?

    Okay folks, I am looking at Cabelas vertical propane smoker. It comes in two sizes (height): 36 inches and 48 inches. Aside from the obviously greater cooking space, are there clear advantages or disadvantages in terms of temperature control, hot spots...anything?
  20. homebrewru

    Newbie in Indianapolis

    Welcome Chris, I'm new to the forum also, but have been a smoker (thin, blue kind) for a long time. I was looking at the MES at Sams yesterday. Give us a good review. I am thinking of getting a stainless propane smoker. Anywho - about those ribs. Not a stupid question at all. There is no...
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