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Hey guys I'm getting access to a 270 gallon fuel oil tank that has already been converted into an LP smoker. It has a center stack, and one cooking grate. I want to make it into something I can use with charcoal and wood, but I'm running into some issues. First, I have charcoal rack, steel...

Alright, looking for opinions and observations on how much weight is lost between raw weight and cooked weight. I have a large cook coming up, well, several smaller cooks actually, and am trying to game plan just how many pork butts I need or get ordered.  Cooking for 125-150 people, probably...

Alright, here goes nothing.  I'm not sure when I'm tackling this, but I've been told that a relative is picking up a pork belly that he wants me to smoke.  I've never done it, and I lack the equipment to really "cold" smoke, has I run a WSM. Looking for opinions on curing (assuming you cure it...

Alright, I haven't posted in awhile, and while I didn't take that many pictures, I'll post what I did take and how the day went down. So, on Friday, I picked up 4 boston butts totaling 42 pounds of raw weight for $2.59 a pound (ouch).  5 pounds of the finished product had already been reserved...

Hey recipe crew! My first post over here, but hopefully it'll be worth it! I'm looking to develop a sweet rub, that isn't totally brown sugar or sugar based, to go on some pulled pork.  Since I know the rub won't make the meat too sweet, I'm also looking for some sauce recipes. The sauce I'd...

Well SMF crew, I haven't lit my smoker since Christmas Eve and I can't remember the last time I made pulled pork, so I'm lighting up the WSM Saturday or Sunday for an all day smoke fest.  Now, the reason I if I am crazy is because the following forecast: Saturday: High of 6, low of -14, 10-20...

Hey SMF Crew I'm looking for something to do that is going to take up some of my extra time!  I've had great luck in the past catering events ranging from 30 people up to 150+ (which was a LOT to do on my WSM!).  I'm curious if anyone has any idea about selling a finished product to a bar or...

Hey everyone I do a terrible job of posting pictures throughout my smokes and an even worse job of posting them here with discriptions.  I was just going through my phone and photobucket account and I realized that I had the smoker lit quite a bit this year, which is a surprise because I just...

Alright guys & gals, my mother just ran by me that she might want me to smoke a turkey breast, enough to feed 8, on Christmas Eve.  I did the search function first and saw some great looking food but I didn't really see any that gave me a time frame on how long the smokes lasted.  Yes, I know...

Can someone point me in the right direction of making my own sliced roast beef for sandwhiches?  Thinly sliced, like you would purchase from a store? I have a slicer but have yet to try any sort of beef on my smoker.  Since my wife is prego and cannot have cold meat sandwhiches, at least the...

Hey everyone! I threw on two butts Friday night, 16 pounds total. They hit the smoker at 250 degrees at 8 pm, averaged 280 for my temp and went no foil the whole time. With my trusty Maverick by my side, I was notified the IT hit 198 at 5:30 AM! I took the meat off the smoker, loosely...

Hey SMF community! I have acquired a 300g fuel barrel to be used to transform into a smoker.  This process will most likely start this winter, as the end of summer is coming quick, and with fall comes harvest.  So, it'll be a bit before we get rolling. However, I'm looking to make it a RF...

Hey guys I wasn't sure where to put this post, but hopefully here works! I'm starting to get more and more requests for larger smokes for events in the area.  While I enjoy doing it, I'm beginning to feel that if it continues, I need to look at becoming licensed or something along those lines...

Hey everyone Just felt the need to post that between Thursday and Sunday, I'll be running through 100+ pounds (raw weight) of bone-in Boston Butt.  With it being a holiday weekend, I'm sure I'll be busy while the WSM is running.  I know that I can easily fit four butts per run, which should be...

Alright guys and gals This is one of my first smokes I have done when it's been below freezing outside and my smoker just isn't running very well.  It heated up fine, it's running a constant 220, but I cannot get the white smoke to stop billowing out.  I know I'm looking for TBS (thin blue...

Hey everyone! Hopefully I'm not over stepping any boundaries here, but I have a few questions!  First and foremost, I want everyone to know that I've been smoking meat for a few years with some pretty great reviews.  I've smoked for friends and family and everyone in between for get-togethers...

Can someone give me an idea on what or how to do it? Is it something you pull or slice? IT? Thoughts? Thanks guys n gals

Hey guys Okay, I'm new to cooking goose and duck meat, but I've got some geese that I am looking to do something with, but I am not sure what.  I don't know if I can run my smoker at a low enough temp to do a traditional jerky style, however jerky would be something I would prefer doing.  Any...

Hey guys/gals! I have been lucky enough to get my hands of half a hog (processed) that was outdoor raised, woohoo! So, my better half is gone for the day and I'm pondering smoking some chops and brats.  Half of the brats are venison/pork mixture, half are pure pork, and then the chops...

Alright guys, I'm leaving this one to you.  I was searching and searching for spares toady and couldn't find them.  Usually I find fresh spares at my local Fareway, but they are out until Friday.  I went to Walmart (ouch, I know) and I figured I would see what they had, found some Smithfields. ...