Search results for query: *

  Finally started, been waiting for this for several days. Was going to do a brisket but opted for ribs, 3 flavors of wings, spiral cut dogs, and of course man candy from the rib trimmings. Using the two MES smokers rather than the stick burner, so I can cook the wings at 270 and the rest at...

Wow, it took me a week to get rested up after the 50th Wedding Anniversary I did for friends last weekend. We cooked for a plan of 400 people. What a work out on the old body. Worked all day Friday, then at 8PM Friday night I fired up the cooker to let it get a good bed of coals. While it was...

Decided to have family over for the 4th. Fired up the stick burner at 7AM. At 8AM loaded up 2 8 1/2 lb butts. 9AM 9 slabs St Louis Cut ribs 10AM Double batch of Dutch's Wicked Beans. 3 Hours in and foiling ribs. I usually don't foil but I'm trying something a little different today. Doing...

When it comes to cooking meat I have my own personal set of "rules." I prefer to grind my own meat, buy fresh and local whenever possible, and never, ever, buy meat on sale (think about it…) But there are quite a few rules that are based in fiction -- myths that have survived decades and...

  Tried updating my previous post and could not so started a new one.   Finally got it finished and got a couple of Ques under my belt with it. I cooked last weekend for 120 people and got rave reviews for 2 days after the cook. After the first cook I added LP Gas injection for starting the...

   My new build is a 6' Rottisserie with a top mount warming box, and a rear mount firebox. It has 4 air intake dampers on the fireboxand 4 dampers between the firebox and cooking chamber. The rottisserie will turn at 1 rpm. Pull one lever and the firebox will dump ashes out the bottom.    It...

   I got Jeff's Recipies yesterday and just had to try em.    I smoked 2 butts, several chicken breasts, 4 cheese mac & cheese, and BBQ beans. I must say I was impressed. Used mustard to make the rub stick and put the rub on heavy. I misted every hour with a 3 to 1 mix of apple juice and...

   Good morning to all. I joined SMF 4 weeks ago and finally decided to get involved. Living in North Central Florida, we have the perfect climate to smoke delicious eats year round.    I currently own an MES 30, but also building a 6' rottisserie unit, trailer mounted, very similar to a...