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  1. Sal Barsanti

    Storage Options - Smoking Wood - Ideas

    i have cut most of my smoking into chunks, similar to what you buy in the bags at the hardware store. I like this setup, but might need to do totes.
  2. Sal Barsanti

    Kingsford charcoal at Krogers

    Thank you for the photo and explanation, Aaron. Appreciate it.
  3. Sal Barsanti

    Making A Rub

    Where do folks buy their ingredients? Do you have an online preference? If I'm going to buy paprika, chili powder, onion salt, etc, I'd like to shop around for a deal. I could go to Meijer or Walmart but the containers are a bit small.
  4. Sal Barsanti

    Kingsford charcoal at Krogers

    Phatbac, Can you elaborate how you do this? You only use charcoal to start your fire? If you use wood to fire the majority of your cook, don't you get way too much smoke for the meat?
  5. Sal Barsanti

    Kingsford charcoal at Krogers

    Home Depot, Lowes and Meijer all had the same sale this week on Kingsford Charcoal. 2 bags for $20. https://bit.ly/2wCEUhA
  6. Sal Barsanti

    Storage Options - Smoking Wood - Ideas

    I was wondering about large plastic totes. But, what about air flow? Would that be a concern? We need to keep the wood dry, right? But that would be a good way to do it. I could stack plastic totes or put them up on a shelf.
  7. Sal Barsanti

    BB Ribs for teachers get together

    Hey Thomas the Tank. Nice looking ribs. What rub and wood did you use? I was sitting at a high school football game Thursday night and decided - on a complete whim - to do ribs Friday. And so I did! I tried a new rub recipe found online that included cinnamon. Family loved the rub, although I...
  8. Sal Barsanti

    Storage Options - Smoking Wood - Ideas

    Just wondering how folks store their smoking wood? I have a decent about of chopped cherry wood (all dry) in my garage and now have even more split oak that needs to dry. I have the wood in the tall leaf bags (paper) and some cardboard boxes. Just wondering how everyone stores their wood...
  9. Sal Barsanti

    Michigan Hello

    Oh, boy. The pork turned out really well. Rave reviews. I'm goad that is behind me. All in all, it went very well. 12hrs and 45 min of smoking. No problems popped up. It was 92 degrees that day so maybe that helped conserve my charcoal? Went with a black pepper based rub that worked out...
  10. Sal Barsanti

    WSM pulled pork

    This was about 2/3 through the smoke. I started spritzing the meat with apple juice. I had the smoker rocking around 7:30am. Meaning, meat was on and going. I had almost everything prepped the night before and ready to go. I used cherry because I have a TON of it that was donated to me last...
  11. Sal Barsanti

    WSM pulled pork

    Thought I'd update my 60lbs pork butt smoke from last weekend. I read through the posts on this thread to help me prepare. After an arduous process of thawing the 6 butts over two days, I finally was ready to smoke last Friday. You will see in these photos that I should've purchased meat...
  12. Sal Barsanti

    Michigan Hello

    Hey there dcecil. What part of Cali are you from? I have family near Oceanside.
  13. Sal Barsanti

    Michigan Hello

    Thanks for the welcome Kruizer. I'll be in the Twin Cities this fall for a conference. It'll be my first trip to MN.
  14. Sal Barsanti

    Michigan Hello

    What's up 248?!
  15. Sal Barsanti

    WSM pulled pork

    Thank you Burm1000!
  16. Sal Barsanti

    Michigan Hello

    Thank you Smokin Al. Have you ever fished the St. Johns River? Near Welaka/Pelaka. I've caught a few bass on that body of water over the years.
  17. Sal Barsanti

    Michigan Hello

    Kris, I will be rocking my somewhat new (1 year old) 22.5" WSM. I think she'll handle the load, but I am screw this up! ;) I need to make sure that I have everything set.
  18. Sal Barsanti

    Michigan Hello

    Another Michiganian! Awesome. We're out here in the middle of nowhere - Webberville, MI. I have family in Lansing and Clarksville, as well.
  19. Sal Barsanti

    Michigan Hello

    Thank you Joe Dude! Appreciate the response. Doing 60lbs will certainly be a challenge.
  20. Sal Barsanti

    40 pounds of Pork Butt in the 18.5" WSM (with lots of photos)

    DWard51, Thank you so much for the additional information. Really appreciate your thoughtful reply. Can I ask about the clay flower base? What is the purpose? Why not just leave the water pan empty? So you set the clay flower base on top of the water pan and what does that do? Thanks
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