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finding wood in oklahoma
Yoni63, if you are in Ponca City , maybe try to give cookshack a call, they should have it at their plant , right next to head country... hope this might help .- bbqhead
- Post #6
- Forum: Wood Smokers
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SmokinWelders First Smoker Ever!!!! 250 gallon/trailer build
I agree with the others, I would not use angle iron for the tongue . sq. tubing with bracing would be safer IMO. Good Luck !- bbqhead
- Post #57
- Forum: Reverse Flow
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what are them gray tubs you all use?
I get mine at sam's club . any restraunt supply store would also carry them. at sam's they are like $12 for two tubs. -
2 probe Thermometers what would you recommend
thermoworks is having a after christmas sale till 1-3-2013 . they have free stuff with orders over $49 and $99 , I got one that looks like a maverick with probes for $16. I also got a new black with flames thermopen , got a oven thermometer and a IR thermometer free ! dang, I like free stuff ! -
need help with brisket
Welcome to the SMF ! one idea I thought of is when you foil maybe put a couple spoonfulls of broth or apple juice inside of foil . also cook IT to 205* , after that remove and wrap in a towel for @ 1 hour or so. when you are ready to eat should be awesome and tender ! hope this might help out. -
Do you use a digital thermometer???
I still like my red Thermo-Pen,- bbqhead
- Post #16
- Forum: General Discussion
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seasoned or green? with or without bark?
If given a choice , I like fresh green with leaves still on it, I know I will be called crazy, and not for the first time in my life. LOL . you have to be careful as it can over smoke very easy ! I will use the other if no fresh is available. when using green , don't use to much or it can...- bbqhead
- Post #6
- Forum: Woods for Smoking
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Brisket-- Something doesn't seem right...
I have always trimmed the fat cap down to @ 1/4" so you wont be spending time cooking the fat down instead of the briskit. there are some fat that will not break down easy as the other in beef. IMHO , I think it might help . -
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First time smoking a 20# bird
Looks good , I'm glad it came out a success for you .Thumbs Up -
First time smoking a 20# bird
sounds like your turkey is ready , I have used meat temps to go by as weather plays a big factor in cooking by time. by the way welcome to the SMF. -
First time smoking a 20# bird
Hi , read your post and yes you can take it out and put it in the oven. its more than likely took on the smoke it needs for flavor, I would cover and cook in oven till breast, thigh reach @165* . you should be good to go, good luck ! -
Hello from Oklahoma
Welcome to the SMF ! you have picked a great place to get started ! -
First Butt question
Bone in, has always been my preferred pork butt. also .99 cents a # is good price . good luck ! -
Overnight smoking
It is great to put your meats in the smoker and have no worries. I've had all kinds of cookers and supervision was needed to prevent fire going cool or temp spikes . Then I got my cookshack FEC-100 and I was spoiled. I recently added a Ole Hickory CTO, again just program your settings and your...- bbqhead
- Post #11
- Forum: General Discussion
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Too musch smoke
If you are using 2 or 3 logs, cut back one or two logs and see if that helps . cut back one, if still too much smoke, then adjust to find your taste . Good luck and welcome to SMF !!!- bbqhead
- Post #11
- Forum: General Discussion
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Smoked Brisket and it's uses
With the flat, I will slice it about pencil width . you can then make sandwiches or serve as entree for lunch or dinner. I like to chop it up ,mix a little sauce in it , and its great that way too. Then when its about all gone, you can chop it up and put in baked beans , really good ! Also it... -
