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  1. pinkmeat

    New Build -Trailer mounted reverse flow smoker

    YOu are a pyro my friend. How do you like the smoker? Is it hard to keep temps DOWN being that insulated?
  2. pinkmeat

    question about the "basic pulled pork" sticky above...

    I think the butts especially have enough fat marbled through that you don't need to worry about fat side up to baste. I have started trimming most all of the cap off (if on the Lang) and placing it down. I throw away the fat from the cap anyways. If anything, my pork can get mushy if I let it...
  3. pinkmeat

    New Build -Trailer mounted reverse flow smoker

    Seriously cool man. First guy ever to only use 3 chunks of lump to cook ribs. Get a chimney full and I bet it'll cook all weekend if you keep the lid closed!
  4. pinkmeat

    Refridgerate Butts and then pull?

    It will only take 5 minutes. Well worth it IMO.
  5. pinkmeat

    saturday June 20th smoke. (Qview)

    Looking good man!
  6. pinkmeat

    here's how a chimney ought to look!

    The Weber chimneys are still quite good IMO.
  7. pinkmeat

    New Build -Trailer mounted reverse flow smoker

    Man, that is going to be hella efficient. Awesome.
  8. pinkmeat

    1st Boston Butt - Questions

    Foil or no foil is fine. Foil makes sure the meat falls apart, everytime. I usually cook butts at 250 to 260. Foil at 165 internal, pull off the smoker to cooler and rest for at least an hour when they reach 205-210. Hope that helps.
  9. pinkmeat

    corn

    I thought the cobbs were used to start charcoal? Maybe I am remembering incorrectly...
  10. pinkmeat

    Fatman & Littleboy Update with (Pics)

    Looks cool polished up. Where's the stack?
  11. pinkmeat

    Got my 250 tank and My first build begins

    Can't you just go get some steel stock? Hell even lowe's sells it. I think if you put it in a large vice and beat it with a BFH it will do what you want it to.
  12. pinkmeat

    Frustration

    If you had not overslept, the stall would only have been an hour or so.
  13. pinkmeat

    MY FIRST Smoke. Qview. 56k, dry up and blow away..

    That looks awesome! I don't want to see anymore :)
  14. pinkmeat

    Corned Beef Brisket on the WSM View Heavy

    DOOOOOOOOOOOOOODDDDDDDDDDDDD! Nice.
  15. pinkmeat

    Tonights burgs n stuff shrimps W/Qview

    How long did it take to smoke burgers? Was it worth it? They look good, but trying to find out if it's worth waiting longer than regular grilling!
  16. pinkmeat

    Peach Wood??

    I'm sure it will be great, next year ;)
  17. pinkmeat

    Thinking of adding to the list....

    The biggest short fall I can see is even cooking temps across the smoker. I would think the smaller the horizontal, the easier to level temps, but then you lose space. I'm sure more folks will chime in.
  18. pinkmeat

    Need advice and encouragement for July 3 smoke for 100+

    Man, not too bad at all. You may use a bit more fuel to maintain temps, but everything should cook at the same rate. I cooked ten butts for a festival and they were done and coolered in 12hrs. Order a case of butts from Sam's/Costco. 5 2pks of blade in butts and you will get them slightly...
  19. pinkmeat

    Brisket smoked with White Oak?

    I use mainly white oak. It is a bit milder than Hickory. Works great for everything I've ever done. Pork, Beef, Poultry.
  20. pinkmeat

    what to do?

    Yup. Don't paint the inside, just oil it well and reseason thoroughly.
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