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  1. SmokinLogs

    Holiday Ribs

    Those ribs look pretty tasty to me. Thanks for posting!
  2. SmokinLogs

    First pulled pork in a few years!

    Three years is a long time, welcome back. It looks fantastic.
  3. SmokinLogs

    Best ribs I've ever made

    Looks like the new smoker did great for your first time using it. Those look like some tasty ribs. Good job!
  4. SmokinLogs

    Tomahawk Pork Chops

    Great looking chops and veggies, congrats on making the carousel!
  5. SmokinLogs

    Mom's Bday/Memorial Day Ribs and Butt

    Looks like a great birthday meal, thanks for posting!
  6. SmokinLogs

    Need help with how to make a sauce with these ingredients.

    However or whoever tries it, let us know the details. It sounds awesome!
  7. SmokinLogs

    16.4 lb brisket - prep is done

    Sounds like a great start, looking forward to seeing how it turns out!
  8. SmokinLogs

    Spare ribs today

    Nice looking ribs! Thanks for posting.
  9. SmokinLogs

    Two 9 lbs. bone-in Boston Butts still stalled at 17 hours

    Nice looking pulled pork. Sometimes they will keep you waiting around for what seems like forever, but man that finished product is SO good.
  10. SmokinLogs

    Unattended Ribs!

    I have done some unattended smoking, and I believe it comes down to knowing and trusting your smoker. If you feel like you can leave it for a few hours and your temps won’t swing too much, I’d put the ribs on right before you leave and then check on them AS SOON as you get home. Also, to be on...
  11. SmokinLogs

    rib time

    Nice looking spread! Thanks for posting.
  12. SmokinLogs

    Meat placement on smoker grates

    I’ve had the same dilemma with my first COS. That top shelf can be a little shaky for a whole pork butt. I will have to second what @Winterrider said. I have put some small cooking racks on a metal pan and cooked butts like that to catch the drippings and it worked out really well. Good luck.
  13. SmokinLogs

    Meat rubs for competiton

    A lot will come down to preference. I like to make my own. Most of the store bought rubs I’ve tried had WAY too much salt in them. I have a rub recipe similar to @danbury and it never lets me down. Plus I know what all is in it so it’s easier to doctor up for a little different flavor or heat...
  14. SmokinLogs

    Wrap or Nekkid????

    You really have to try both ways multiple times and get an idea of what you prefer. Wrapping is a great way to speed things up, but I have found i prefer the taste (of most meats) without wrapping. Hope this helps a little. Good luck.
  15. SmokinLogs

    chuck roast times for shredded sandwhiches?? best/ favorite smoked Beans recipe??

    I’ve only smoked some chuck roast once but it got me hooked. I would smoke to 195, wrapping at 165-170ish, then start probing at 195 until it’s perfect. If you ever watch YouTube you can check out the bbq pit boys. I love their recipe for pork and beans, but you could easily alter it a little...
  16. SmokinLogs

    Smoking Ribs

    Knowing what smoker you have would help to answer the question. I’ve never used an electric, but from a charcoal and wood perspective you would cook 3 racks the same as you would cook 1 at a time. But, what you might notice is as your smoker gets fuller, it may act differently. You may have to...
  17. SmokinLogs

    Boneless Ham.

    Man, that is some serious looking twice smoked ham. I’m gonna have to smoke one soon. My mouth is watering! Thanks for posting.
  18. SmokinLogs

    LEFTOVERS BETTER THAN 2 DAYS AGO!

    Looks like a great day with some great food!
  19. SmokinLogs

    Saturday Brisket

    That brisket is no joke. It looks fanatic! Thanks for posting.
  20. SmokinLogs

    Easter Ham (lots of pics)

    That smoked ham looks mouth watering. Good job, and congrats on making the carrousel!
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