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  1. Up_In_Smoke

    Donuts anyone...

    The dog is waiting for the tray to tip a little more...
  2. Up_In_Smoke

    Rough start, but on my way to my first cook

    We bought some beef ribs a few days ago and had the same issue. Nothing (and I mean nothing) but fat and gristle. They looked great prior to cooking. 20 bucks down the drain...
  3. Up_In_Smoke

    1st Chicken Breast in the Pellet Smoker

    Try following the 3-2-1 (or 2-2-1) method for your ribs, assuming they are baby back. Smoker temp of 225 deg. They should turn out excellent.
  4. Up_In_Smoke

    Found a new Lump

    Let us know what you think of it.
  5. Up_In_Smoke

    Found a new Lump

    Didn't cook the chicken yesterday. For some reason, I bought a 3# beef rib (looks just like a St. Louis pork rib 'cept bigger) What a waste of time and money that turned out to be. Basically nothing but fat and grissle. Sure looked good before I cooked it. Never again. Anyways, I worked on...
  6. Up_In_Smoke

    No more carousel pics

    I had no idea what you were talking about. Ask, and ye shall receive. (at the risk of sounding like a dumb-ass) :)
  7. Up_In_Smoke

    And now a random photo

    ^Wants to know why you haven't fired up the smoker yet.
  8. Up_In_Smoke

    No more carousel pics

    LMAO In my defense, the OP said nothing about it being "gone", just asked if people weren't posting any pictures.
  9. Up_In_Smoke

    No more carousel pics

    I see nothing that resembles this when I click "Home". Not a big deal I guess. Thanks!
  10. Up_In_Smoke

    No more carousel pics

    OK, I give up. What's the carousel??
  11. Up_In_Smoke

    Found a new Lump

    Filled up the regular chimney, about 2.5#'s or so. 3 hours @ 310 Deg, then slowly fell to 220 Deg over the next 2 hours. I'll use about 2#'s this afternoon when I cook a whole chicken. Should be perfect. :)
  12. Up_In_Smoke

    Safe to eat? Ham

    Green eggs and ham is a myth.
  13. Up_In_Smoke

    Knife Restoration

    Nice work!! I had a similar situation growing up. Got my ass beat 3 to 4 times a week. But everybody else thought he was great.
  14. Up_In_Smoke

    Found a new Lump

    Well, 4.5#'s of this lump lasted 8 hours in my WSM @ 225 deg. Amazing.
  15. Up_In_Smoke

    Found a new Lump

    I never liked any lump I had ever tried before. This stuff has impressed me. 4 hours now, still going. I took these pics at the very start for a sense of how much lump I used. That's the bottom of my 18" Weber Smokey Mountain. ^ That's my small chimney.
  16. Up_In_Smoke

    Found a new Lump

    I put the old Party Q fan unit on the WSM and set it for 235. It's been humming right along for 3 hours with minor, minor adjustments. Most of these were in the first hour or so. It windy as hell today so that's giving me some fits. I plan on picking up 5 or 6 more bags tomorrow, and do a real...
  17. Up_In_Smoke

    Found a new Lump

    I picked up 2 bags. The lump quality is impressive in terms of size and foreign matter. I'm testing some in an empty 18" WSM as I type. So far everything looks good.
  18. Up_In_Smoke

    Canned tomatoes shelf life

    Pressure canning is the safest way. 250 Deg kills everything.
  19. Up_In_Smoke

    What’s the craze with smash burgers

    The Kewpee in Lima, OH has been making really thin burgers for nearly 100 years. They start out thin and stay thin. Their blend is a well-kept secret. EDIT: Apparently nobody has had a Kewpee burger...
  20. Up_In_Smoke

    run away smoker

    When it comes to a WSM, Harry Soo (and I) will disagree with you. I'm guessing there may have been too much charcoal. Also the OP didn't say if he had sealed the leaks with LavaLock gasket material. With a well-sealed WSM, you can adjust the lower vents slightly to get you in the ballpark...
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