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  1. Mr. Zorg

    Fresh Picked Jimmy's for crab cakes (oh and a 3" thick cowboy ribeye)

    Great lookin' grub! Nothing beats the freshness of seafood you catch or otherwise harvest personally. Jimmy's is a new term to me. Growing up along the South Texas Cosstal Bend in Corpus Christi, I spent many an evening as a youngster with chicken necks & blue crabs but I was never culinarily...
  2. Mr. Zorg

    Fall Fell Early ~ Cold Smoking Season Is Here

    We're supposed to have our first Autumn overnight low temperature in the high 40°F's this weekend down here. Halloween is always variable - sometimes still warm and other times jacket weather.
  3. Mr. Zorg

    Smoker Door Heat Loss Question

    Depends on how well it was built WRT doors sealing. My vintage 24" diameter original Oklahoma Joe's Chuckwagon combination horizontal and vertical offset has little leakage along the horizontal door edges but significantly visible leaks along the vertical section door seams. In practice I'm...
  4. Mr. Zorg

    Raised Charcoal Grate in Firebox?

    One of the first mods I made to my first offset, a Bar-B-Chef, was to raise the fire grate in the firebox. I used some stainless steel carriage bolts, nuts & washers and it looked rather like the platform of an offshore drilling rig. This allowed me to experiment to find what I decided was the...
  5. Mr. Zorg

    Country style pork ribs.

    That's the cut I usually use to make jerk pork. Lots of surface area available for seasoning & smoke.
  6. Mr. Zorg

    One big shoulder

    I've overloaded my bullet style smoker's ability to breathe before with chicken leg quarters and adding a pop-up grate (that I actually suspended between the factory food grates). But this became pretty evident early on that cook session. Dunno about doing OK, then not, than doing OK again.
  7. Mr. Zorg

    Second smoke on 1050

    +1 here OP - quite visually appealing but what's the opinion on finished product flavor? Also what charcoal and flavoring wood(s), if any, were used? That MB 1050 is something that's been tickling my brain as something to replace my 16" diameter modded patio offset smoker as I keep getting more...
  8. Mr. Zorg

    Gravity fed lacks smoke flavour

    I believe mopping and / or spritzing, restoring a surface moisture layer, allows absorption of smoke regardless of meat bulk temperature. My primary modification of the Minion Method is the lit coals are the last thing that goes in the pit. I prep my meats minimum of several hours beforehand...
  9. Mr. Zorg

    Gravity fed lacks smoke flavour

    IMO/E, Wild cherry wood such as black cherry (Prunus Serotina), https://en.m.wikipedia.org/wiki/Prunus_serotina and / or fire cherry (Prunus Pensylanica), https://en.m.wikipedia.org/wiki/Prunus_pensylvanica provide a more robust smoke flavor than wood from orchard cherry trees. I have no...
  10. Mr. Zorg

    Hello from St Louis Area

    Welcome from Military City USA!
  11. Mr. Zorg

    Hi just introducing myself

    Welcome from The Alamo City!
  12. Mr. Zorg

    Royal oak mesquite briquettes

    The first link in my prior post is for Expert Grill "Ridged" charcoal briquettes with pre-blended Mesquite at Walmart. Dunno why the web link says to verify your identity, but go to Walmart.com and search for Expert Grill Charcoal Briquettes and you'll see them. Slightly longer burn - relative...
  13. Mr. Zorg

    Which charcoal brand do you use?

    Since you're in Texas, you might try the HEB Grand Champion charcoal briquettes. I've used both those and B&B Oak charcoal briquettes, and *I think* they have the same composition and are manufactured at the same place (in Mexico) with the only difference being presses that emboss a capital...
  14. Mr. Zorg

    Hi all! New guy here.

    Welcome!
  15. Mr. Zorg

    Salumi Subs on the Panini Press....

    Outstanding spread put out for folks to DIY their sandwiches to taste from, hot homemade marinara dipping sauce is an excellent touch! Bravo!
  16. Mr. Zorg

    Royal oak mesquite briquettes

    These various charcoal briquettes with "The Ridge" are manufactured by Royal Oak, maybe to matching specifications, maybe not. https://www.walmart.com/ip/Expert-Grill-Mesquite-Charcoal-Briquets-Charcoal-Briquettes-8-lbs/722009351...
  17. Mr. Zorg

    Pernil - Puerto Rican Roasted Pork

    Fresh peppers are also available at that web link - voila! https://www.usapinton.com/products/cachucha-pepper So maybe I'll eat the pickled ones on sandwiches. I'm still recovering from major GI surgery two weeks ago, complete colon removal, and hot peppers aren't on my recommended diet list...
  18. Mr. Zorg

    Bbq wood in Malaysia

    Nut woods like macadamia nut, pistachio, almond, etc. trees if available should work well also. Dry coconut husks are another possibility. Here's a list put together by some Australians you might be able to cross-reference at least a few in Maylasia, maybe...
  19. Mr. Zorg

    3 CORNISH HENS

    Those look great from South Texas too! What kind of rub - major ingredients anyway? It looks similar to a salt free rub I used to buy at GFS, then blend in salt to my taste, that I use on poultry with skin. https://gfsstore.com/products/898820/ It's been a while, I'm overdue for smoke-roasting...
  20. Mr. Zorg

    Wood sub-variety differences, sweet/sour/flowing cherry, red/white/post oak

    IME: I refer more robust smoke flavors in general. Orchard cherry vs wild cherry - absolutely a difference. I l've never used Flowering Cherry, to my knowledge. Definite difference between Water Oak (a type of red oak) and Post Oak (a type of white oak). Both are great. 100% Shagbark Hickory...
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