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  1. yankee2cajn

    New To Smf

    Hello, I use oak wood when smoking butts and brisket. I use the same rub with my brisket as pulled pork with the exception of taking out dry mustard and adding onion and garlic powder to enhance the taste of the beef. Anyway, good luck and congrats on your 1st all-nighter
  2. yankee2cajn

    What's your occupation?

    I am a General Contractor, Intern Architect and my wife owns a take-out restaurant which created a good opportunity to build a huge smoker and smoke all of her specialty meats on Saturday.
  3. yankee2cajn

    Pecan

    I like to use a pecan when smoking Turkeys, but when it comes to smoking everything else I use strickly oak.
  4. yankee2cajn

    another butt smoker in the house

    welcome to the site. I am new to the site as well.
  5. yankee2cajn

    Another new guy...

    Welcome, Newby here, lots of friendly people in here. Take care, Greg
  6. yankee2cajn

    rotisserie motor advice

    Hello, I have a 4 compartment smoker measuring 4'-8" x 24'-0" x 8'-0" high. 3 compartments are up and runnig and they work great. The 4th comparment will be a rotisserie with (6) 10" x 54" trays. I estimate smoking about 300 lbs at a time. What type of motor should I use and where can I...
  7. yankee2cajn

    new member from lafayette, la

    Hello, My name is greg. My wife and I own a specialty meat store and take-out restaurant in Lafayette, La. called Johnson's Boucaniere. We opened one month ago. We make and smoke our own Sausage, Tasso, Beef Jerkey, Pulled Pork, and soon will start smoking Brisket and Turkey. Our Sausage...
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