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I have been smoking for years... but have never done a Standing Rib outside of the oven.... My wife gave me the green light this year!!!  What is the best technique? to brine or not to brine, what wood? what temp? 

I started a new job a couple months ago and have not had time to smoke or grill or even surf on the SMF.  wanting to cook/smoke/grill something different this weekend... any ideas?

A huge thanks to Meateater for his incredible help with a project. Meateater is a testiment to what this forum is all about-helping a bbq brother out! Thanks Meateater!!!

My first batch of sourdough is in an oiled bowl sitting in a warm spot on its first rise! Thanks to lots of help from Bassman, I got my starter going (it finally "foamed up" after about 24 hrs!). I love sourdough, so I hope it comes out good...it should, I am following Bassmans white sourdough...

walking out the door to a truckload meat sale... from what I understand the local grocery store literally has a refer truck in the parking lot full fo meat and everything is on sale! I am taking the camera!!! more to come...

This may or may not work... I am curious how many years of smoking experience is represented here on the SMF. SO... whoever adds to this post next, tell us your number of years smoking then add your total to the cumulative and keep it going... my number of years smoking: 30 total cumulative...

Finished the UDS build on Thursday...Just took 20 pounds of Pork butt off after an 11 hour smoke. A quick After Action Review: 1. TEMP; I expected to spend a fair amount of time getting the temp set. After 30 minutes, it levelled out at 240 degrees... I closed the valve down a bit and in 15...

I have been wanting to build a UDS for a while and looking for a drum for weeks! I found a few sources for drums but all had the dreaded liners. Last week or so I was at a friends house and spotted a drum sitting off in the weeds and asked him about it... it was soon to be his burn barrel; I...

SCORE! My friend gave me a barrel today that has no liner!!! the inside is shiny and clean! It has a closed top...it appears to me that if I were to go around the outside edge of the seem or roll where the lid and the drum meet that the lid could then still be used and would "seat" down into...

Uncle Tykies post got me to thinking... If I wanted to travel across the country, how many BBQ places are there (and where are they) that are owned or even worked at, by SMF members? So all you members that own a place or work in one, where are you? give details, (name of restaurant, address...

I found a source that has several barrels and different types...now I just need to know what to look for; what is the "ideal" barrel to start with for a UDS. is it possible to end up with a good result if the tops are not detachable? how would you cut it off? I am going to go check them out in...

I read alot about "competition" bbq. I have attended Memphis in May many times (I was an honerary team member with a team one year!-learned a lot) and have attended several other competitions. I will be entering a few this year. Here is my take on several generalizations...seems to me these...

This butt was planned for a Saturday smoke, but the rain got in the way, had church and more rain on Sunday, so its on the smoker today! injected, soaked, and now rubbed (actually rubbed on Saturday!) prepping the brinkman and getting the fire started. Mmmmmm....nothing like a long hot...

resized

test...

A DEA officer stops at a ranch in Texas, and talks with an old rancher. He tells the rancher, "I need to inspect your ranch for illegally grown drugs." The rancher says, "Okay, but do not go in that field over there," as he points out the location. The DEA officer verbally explodes saying...

I am connecting a Frigidaire gas range/oven to a propane tank for mobile cooking. the range has been converted to propane. I have connected the tank to the range and I initially get a full blue flame on one burner but then it emmediately begins to drop and then goes out (takes 4-5 seconds)...

this is the second posting for this, but now with pics! Stuffing; I diced up some idahos and put them in the skillet with a little of my own majic rub. cooked them a few minutes to get them a little tender and get a little color. Next, added onion, garlic, green and red pepper and continued...

I need help! how do I add pictures to new thread? I have the pics downloaded to my PC from my camera. Do I need to post them somewhere to use the

I joined SMF last night, learned about fatties last night, smoked my first fattie today! I was wanting a breakfast style stuffing...here is what I came up with (after a quick trip to wally world this morning!) Stuffing; I diced up some idahos and put them in the skillet with a little of my own...