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  1. short one

    Best way to reheat pulled pork?

    Be sure to save the juices, from the foil you wrap your meat in while finishing your smoke,to add to the pork when reheating. What everyone else says sounds good.
  2. short one

    Question

    I smoke with a stickburner and IMOA you should use milder woods for your fire and add your stronger woods in small quantities to keep from over smoking. I use cherry for my fire and smoking, but will add hickory and mesquite in small quantities to keep it from becoming over bearing. Preheating...
  3. short one

    If this does not bring a tear to your eyes your not an American

    Debi, that is very nice and you are very right, if it doesn't move you there is something wrong. Thanks for sharing.
  4. short one

    Today's Smokin'

    Mike, that's some fine looking grindage you have there. Hope you and yours have a Happy Thanksgiving.
  5. short one

    Turkey Rub Recipe?

    Seagram's V.O. makes a fine drink.
  6. short one

    Please allow me to introduce myself

    Welcome again. Happy Thanksgiving to you and your family. Hope your smoke comes out great.
  7. short one

    Here In PA

    Glad to have you, and hope you enjoy SMF. There is nothing wrong with a homemade smoker as several here have built their own, myself included. Ask any questions you may have, we are here to help.
  8. short one

    Smoke it "just a little"?

    sisco, first welcome to SMF. Hop over to roll call and properly introduce yourself so the friendly folks here can welcome you. Next, I personnelly wouldn't cool the bird off by putting it in the fridge before it is fully cooked. I would remove it from the smoker and finish it in the oven so as...
  9. short one

    Easy Dutch Oven Cobblers

    SB, you put coals under and on the lid. You can do this at the same time or sometimes I will put the oven over the fire or coals until the filling boils up through the cake mix and then reduce the heat on the bottom and cover with coals to brown the top. This method is easier for me as I mainly...
  10. short one

    Easy Dutch Oven Cobblers

    Smokey Bear, yes you just sprinkle dry cake mix over the fruit filling. I personally add a can of clear soda pop to my filling if using pie filling. D88de, you are using a dutch oven, cooking over coals or open fire, at least that's the way I do it.
  11. short one

    The makings of something beautiful...(q-view)

    Redtab78, good luck with you smoke, glad you got the thin,blue to come out of the smoker, sure you will post some finish pics, and looks like you have some very fine help there, patience is the word for both.
  12. short one

    First Mod!!!

    Redtab, IMHO it sounds to me that you are getting way to much draft through your firebox. You should be able to almost choke the fire out if you close the draft all the way. Someone who runs a sidefirebox rig correct me if I am wrong. Is it possible for you to post some pics of your smoker, esp...
  13. short one

    First Mod!!!

    Don't know of any specific length on the baffle, but I wouldn't stand it too straight up and down as to restrict the air flow. If you look at the mods others have made to their cookers maybe it will give you a better idea of what length you should use. There are several threads that have been...
  14. short one

    First Mod!!!

    Redtab78, these are the mods that I did to my nephew's smoker. The pics show the baffle and tuning plates. Here's the thread:http://www.smokingmeatforums.com/for...ead.php?t=6784
  15. short one

    Horseradish crop

    Like smokebuzz says, replant the crowns. they are the part with the leaves sprouting out in your pic. My dad has several patches and when digging them he uses the small crowns to replant the area he has just dug and puts the crowns he cuts of while cleaning in another spot which he wants to...
  16. short one

    A Tale of a Newbie's First Smoke - Part 2

    Looks great and sounds great. Can't wait for installment 3.
  17. short one

    new to the smf

    GOT smoke, nice to have you with us on SMF. As for your pork butt, don't give up as butts are very forgiving. Sound like a temp problem to me, possibly undercooked. Get your self a couple digital therms, and check your cooker temp at the grate you were cooking on and then see what the gauge on...
  18. short one

    My Bacon was too Salty

    Roger, I just went to the Morton's Salt site and they recommend 3 to 5 days cure time. The longer cure time would let the meat absorb more salt. I just got done curing 4-3lb. canadian bacons with the recipe on the Morton's site, 1 Tablespoon of Tenderquick and 1 teaspoon of sugar/pound. I also...
  19. short one

    yuck now what do i do??????

    badss, I could handle the dog licking me after eating nuts better than after he has been licking his -------- well you know what dogs do.
  20. short one

    yuck now what do i do??????

    Scotty, doesn't sound like you would be of much help when it came time to butcher. I am from a family that raised animals from birth to slaughter,processing, and of course eating. And as for casings, we cleaned our own to stuff the sausage into.
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