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.
-
The smoke started at 9:30 this morning, Smoke in progress
You and I are on a parallel path it seems today. However, the day is beautiful and sunny here with very little wind. I got up a 5:00 AM and had the meat on at 6. Two butts, some ABT's (first time for these and they are great!!), two slabs of Spare ribs (St louis style, First time for me also... -
Newbie from Cincinnati... Brinkmann WSM
Welcome Austin. Your well on your way since you've been doing the ribs in the oven. This type of cookin is just a little different, remember LOW and SLOW!! Also, make sure you dont over smoke your food, as they say Thin Blue Smoke, TBS. There are some great recipes here and helpful tips... -
Large propane Mod
I've got a large propane tank (I dont remember the poundage, but the ones you have in the back yard.), anyways I use this tank to fire my fireplace in the house. When they installed the line I had them put a tee in the line so I could hook up the Grill to it and not have to worry about runnin...- jakesmith
- Thread
- Replies: 4
- Forum: Propane Smokers
-
Smokeseeker
Howdy Richard, I've done a couple hogs in a pit before. I had problems because I was venting some of the heat out and I shouldnt have. As for smoking on a large smoker. I think there was some good advice already given. Hope everything turns out and have fun. -
trimmed st louis style
Funny, I'm planning on ribs for the wife tommorw and thought I'd try St. Louis style. Usually I cook the whole rib also, then there is more meat!!! I was thinking the same thing for the cuttings and decided to cube it up, clean out the cartilage and put some in the beans and then smoke the rest... -
Brinkman Smoke n Pit
Guess I'll chime in too. I've had mine for about 4 years and liked it a lot. I didnt do any mods except get a digital thermometer to get better temp readings. I really had to babysit mine when I smoked. I was checking temps every 15 mins and I still had problems keeping a consistant temp. Most...- jakesmith
- Post #9
- Forum: Charcoal Smokers
-
JP's GOSM build mods
Its obvious your a heck of a fabricator. You put a lot of work into this project. I hope it works for ya.- jakesmith
- Post #28
- Forum: Propane Smokers
-
Heating, Holding, Re-Serving
Well my brother and I have done some catering on the side and what we usually do is after the meat has been cooked, we seal it in vaccum bags (Foodsaver Machine). At the place we are going to serve, we bring large roasters (ones you can roast turkeys in). For pulled pork or burnt ends we put... -
Wall thickness
Although I just converted my ECB charcoal/wood smoker with an afterburner-H and tested the temps. It maintained a pretty constant temp and I didnt have a problem getting the temp down to what I liked and maintaining it there.- jakesmith
- Post #7
- Forum: Propane Smokers
-
Jack Daniels Smoking Chips
Yeah thats right the alchohol would burn off quick. I think that just a solution of sugar water wouldnt be as good as whiskey. I dont know I think this weekend I'm gonna use some of the chips with some Hickory that I have ans see how it comes out. Then I might try and soak some chips in bourbon... -
Jack Daniels Smoking Chips
Yeah I use boubon in my mops also. But like what was said it vaporizes and you get some in the smoke. I'm sort of thinking out loud, but if it is in the wood itself, would you get more flavoring in the meat? I also was thinking of putting the JD chips with another wood, because the chips... -
Jack Daniels Smoking Chips
I buy a bag of Jack Daniels Smoking Chips that I use for grilling. (Made sure when I bought my grill it had a smoking tray, he he he) Anyways, I was thinking how well it would work for smoking meat, since I'm planning on some Butts and ribs this weekend I'm asking in the pork section. The chips... -
Pit Smoking???
Well lining the pit with stones would take an awful lot cause it is a pretty big pit. I can smoke three full hogs at once. For the coals I guess I'm not exactly sure how deep they are. I fill the pit up completely with wood and then let it burn for about twelve hours before I put the hogs on... -
Pit Smoking???
Hmmm, maybe venting is the wrong thing. I've been allowing a little air to get out and that was probably the wrong thing to do. -
Pit Smoking???
Anyone tried actual pit smoking. I've done it twice with mixed results. First time was three full hogs and they came out a little over done. Obvious conclusion would be the coals were too hot. Second time I tried to let the coals cool off a little more before hanging the hogs and they came out... -
Howdy
Well I guess I should intro myself and as it says this is the place to do it. I live in Western South Dakota. I've probably been smoking meat for about 5-6 years. Although mostly as a lone wolf. Most of the stuff I learned was from reading a couple books, watching the BBQ shows on Food Network... -
Bush's grillin' beans
I've tried them. They arent too bad, at least I thought. Obviously they arent going to be better than homemade, but they do in a jam. I prefer the the Boubon Brown Sugar over the Smokehouse ones.- jakesmith
- Post #6
- Forum: Side Items
-
What book to buy
I really like "Smoke and Spice" not only does it have a lot of recipes, but it has a lot of history and little "stories from the pit" If ever a recipe book was a good read this would be it.- jakesmith
- Post #11
- Forum: Smoking Books, Videos, Magazines
