Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. northern greenhorn

    My son turned 16 today and wanted brisket for dinner

    Oops, here ya go.
  2. Damians birthday brisket 002.jpg

    Damians birthday brisket 002.jpg

  3. northern greenhorn

    Another new SMF member

    Welcome, and I'd use the money on meat, the only way to get better is with practice
  4. northern greenhorn

    Will a rub of sage, garlic, pepper ect. clash with smoke flavor on a turkey?

    I've smoked a few turkeys like this, just don't use a strong wood like mesquite, I use apple, maple or even pecan if I'm not looking for a strong smoky flavor
  5. northern greenhorn

    New to SMF, hello everyone!

    Welcome to SMF, glad you found us
  6. northern greenhorn

    Hello from anther Kansas City boy

    Welcome to SMF, start smoking, and share the pics
  7. northern greenhorn

    Weber score!!

    Awesome surprise from the wife, 
  8. northern greenhorn

    Guidance

    Welcome to SMF, and good luck on your goal, each journey begins with the first step, you did that, you came here
  9. northern greenhorn

    What to do with the skin???

    I'd go with pork rinds, I'm sure someone here can help ya, if not, make a football
  10. northern greenhorn

    New to SMF!

    Another fellow Illinoisan, that's awesome, welcome to SMF, if you haven't already check out the 5 day course some helpful info when you're just starting out.
  11. northern greenhorn

    another smoke another qview

    Tasty looking meatloaf, nice job
  12. northern greenhorn

    My Chili Fatty for the October Fatty TD

    Um, I'll take some of that... great looking fatty, excuse me while I go get a napkin to wipe my mouth 
  13. northern greenhorn

    Unusually great weather for November today

     I'm getting better, but even after I've done this for years, I'll still be a greenhorn compared to many of the seasoned veterans we got here.
  14. northern greenhorn

    So where do you hang your Thermometer?

    Same with my GOSM, and my therm has a long enough cord to set on the table I put next to the smoker, it also has magnets on the back
  15. northern greenhorn

    Unusually great weather for November today

    Ribs are done, and I really like the added flavor that the cherry kool-aid in the rub added, these taste awesome
  16. Damians birthday brisket 014.jpg

    Damians birthday brisket 014.jpg

  17. northern greenhorn

    Noob in the Upstate of South Carolina....

    It's all good, I use a propane smoker myself. But next spring I think I'm gonna get the WSM 22.5" ( weber smoky mountain) more room, but I'll still use the GOSM
  18. northern greenhorn

    Unusually great weather for November today

    Coming along nicely 
  19. Damians birthday brisket 013.jpg

    Damians birthday brisket 013.jpg

  20. northern greenhorn

    Turkey

    I use apple wood when doing poultry, I like the flavor it adds, you're gonna want to brine the bird, and put the rub under the skin as well, good luck
Top Bottom
Back
Clicky