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.
-
Big Load of Hickory and Black Wild Cherry Smoking Wood
Would love to have that, very nice!- D.W.
- Post #3
- Forum: Woods for Smoking
-
What your favorite Thanksgiving Side Dish
Anything I can pour my homemade gravy on, which equals anything (potatoes, stuffing/dressing, rolls, etc.) but the veggies - I call it moderation and being healthy.- D.W.
- Post #35
- Forum: Side Items
-
First smoked cut of beef
You're cook is spot on, looks fantastic. You shouldn't change a thing there. Only suggestion would be to cut your slices about half as thick as you have them. There's so much flavor in the trip you don't need it so thick, and it will increase overall tenderness. -
Thanksgiving turkey
I'm in the business of risk mitigation, but I'll be darned if it's just family. No one knows their time or place. Why give up that experience with the thought another experience will be here in the future (you're taking the assumption covid will blow over, other viruses will not come about, and... -
Thanksgiving turkey
It's a real smorgasbord... apple cider or juice, water, salt, pepper, juice from 2 squeezed oranges and add peels to mix, crushed garlic cloves, bay leaves, fresh rosemary and thyme, toasted spices and toasted cinnamon sticks. -
Reverse seared beef tenderloin
Looks like perfect IT doneness with nice crust, big time like for this one 👍 -
Just Finished Up 240 LBS Of Bellies
You know what they say... Pics or it didn't happen.- D.W.
- Post #14
- Forum: Blowing Smoke Around the Smoker.
-
Charcoal smoking in winter.
Stock up, store, and preserve. When the sales hit on lump and briquettes for 4th of July and labor day, grab as much as you can afford (40lbs of briquettes for $15). I usually buy about 400lbs worth of lump/briquettes at that time and lasts until early summer. Kamado Joe was doing a sale again...- D.W.
- Post #11
- Forum: Charcoal Smokers
-
-
Thanksgiving turkey
12- 14 lb bird brined over night, next day put an herb butter under the skin, and then smoked whole with apple wood. No stuffing in the cavity. I smoke an additional bone-in breast on the side the same way. -
New to smoking but not to cooking
As tag mentioned check grate temp, and consider position in the cooker. Also it could be what you're using for rub, heavy sugars will darken/burn. A thick bark on butts are usually desired when mixed in with the inner portions of the butt (i love that bark with moist meat), it might be a... -
Bacon Adventure
Awesome that you did that for your nephew. And the bacon looks 👌, really nice. 👍👍 all around.- D.W.
- Post #10
- Forum: Hot Smoked Bacon
-
Cleaning Concrete Stains?
So I'm reading this post and here is the advertisement at the bottom of the page: 🤣 That being said, we would use concentrated Orange at the asphalt plant I worked at in my late teens to clean oil and asphalt. I would try some of that stuff, I think you can get it now at any of the big box...- D.W.
- Post #3
- Forum: Blowing Smoke Around the Smoker.
-
Weekend Funnies!
That mercurochrome picture brought back painful memories of this stuff... -
First time baby back rib attempt on a Char-Broil Electric Smoker - a bit dry
I wouldn't worry about the water pan. What do you mean by overcooked and dry? Typically overcooked ribs are going to be soft, moist, and completely fall off the bone. I usually run the cooker at 250. When cooking BB ribs, or any other pork rib, don't go off of time. If wrapping, which I always... -
Wild and Crazy Things You've Done
Are you talking crazy or stupid? Crazy can be without personal choice and I didn't have any of those, stupid... that was on me. One time I'll never forget, and think about it to this day. Driving to work young and dumb in the morning on a one lane each way highway in the delta. It was all fogged...- D.W.
- Post #20
- Forum: Blowing Smoke Around the Smoker.
-
Wild and Crazy Things You've Done
I did it twice in one day! Still married to this day.- D.W.
- Post #14
- Forum: Blowing Smoke Around the Smoker.
-
I ruined my smoke today.
I don't have a WSM but burn charcoal and wood strictly on an offset, same concept. Sounds like you used to much fuel initially, and when you choked the bottom your creating and preserving more heat that is tough to manage. Should have opened everything and let it burn quick then manage the fire...- D.W.
- Post #2
- Forum: General Discussion
-
"I smoked for x and the cooked for y."
I failed to mention fuel in that post, any fuel for the most part can do what you want. You just have to manage it accordingly.- D.W.
- Post #8
- Forum: General Discussion
-
"I smoked for x and the cooked for y."
There's typically a range of heat that identifies the cooking method. Some thermometers take that into consideration. Not all cooking methods constitute a true "smoke" all the way through, or looking for a preservation approach. Typically that will be with cured protein, or if you have time...- D.W.
- Post #7
- Forum: General Discussion
