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.
-
I made a rib hanger with the charcoal ring from my WSM18
I converted it to propane a few seasons ago, so the ring has sat in a shed. At this point, I plan to break that seam in the ring.- EdP
- Thread
- Replies: 13
- Forum: Charcoal Smokers
-
Trying cherry wood for spare ribs today
I crank it up all the way, got it over 400 today, then back off on the flame after the wood gets going and the white smoke goes away. It settled at 270, They have SPOG with some paprika. -
Brisket EXTREMELY Hot-n-Fast
I'm into higher temp smoking now, you can start a 10lb chunk of meat first thing in the morning, and it's rested by dinnertime :emoji_crown: -
New to forum and smoking, wood question
I get the b&b logs from ace hardware website, free pickup at your local ace store.- EdP
- Post #22
- Forum: Woods for Smoking
-
Looking for a smoker
I converted a wsm18 to propane and it works great. https://www.smokingmeatforums.com/threads/heres-my-rig.287752/#post-1964518 It was a gift so no complaints, but I would rather have the 22.- EdP
- Post #26
- Forum: For New Members
-
smoker temps and time for meatloaf?
They came out great, took less than 2.5 hours@ 250+, I mixed post oak and mesquite, maybe all mesquite next time -
smoker temps and time for meatloaf?
Thanks for the insights, since this is my first go at it I’ll make 2 loafs and plan on 3 hours@250-275 -
smoker temps and time for meatloaf?
I’m trying my first smoked meatloaf later today, and have about 2.5 pounds of ground beef. I usually run my smoker around 275 for pork/beef, but it looks like most everyone smokes meatloaf around 225 for 3+ hours. Does a higher temp have any negative impacts with meatloaf? Also, I noticed it... -
Super Bowl Sunday - What's on your menu?
nachos with all the fixin’s- EdP
- Post #124
- Forum: Blowing Smoke Around the Smoker.
-
-
Heat for uds build
- EdP
- Post #13
- Forum: UDS Builds
-
Heat for uds build
I used the $20 stansport single burner to convert my wsm18- EdP
- Post #11
- Forum: UDS Builds
-
New and and have questions.
I use splits I've cut in half, and chunks. When I start the smoker I crank it high (300+) to get the wood to ignite, then turn the temp down and it eventually smolders.- EdP
- Post #8
- Forum: Propane Smokers
-
My biggest brisket cook ever this weekend
I've noticed people with pellet burners running on a very low temp for a while and then upping the temp after a few hours. Is this to prolong the time the meat is under 140 for smoke ring and under 170 to absorb smoke flavor? -
Poor mans brisket
I started smoking big chucks (4lb+) like this since briskets aren't always available locally. It's become my favorite. We have a new costco nearby so hopefully getting briskets won't be a big deal now, but I really like that there's no trimming work needed with a chuck roast. -
I seriously suck at fire management. Someone please give me some tips
I read another similar thread here recently, and a basket in the fire box to allow air flow under the wood/charcoal did the trick.- EdP
- Post #36
- Forum: Wood Smokers
-
Pellet Grill in the Rain
Do you need to be concerned about the moisture and the pellets clumping together? It might make sense to add dry pellets periodically to avoid clogging the hopper/feeder.- EdP
- Post #11
- Forum: Pellet Smokers
-
-
Wrecked my first smoked chuck roast
It may appear that way when you have the door open, but when it's closed and wood is burning too, the flame may be struggling. -
Wrecked my first smoked chuck roast
I noticed your propane conversion in your other thread, and I've done one too (WSM18). The nice folks who helped told me a couple things for my conversion: 1. Propane likes a lot of air, so I drilled extra holes in the bottom of my wsm 2. Crank it up full blast to warm it up and get the wood...
