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- Users: Fire-n-Smoke
- Content: Threads, Posts
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Havent posted in a while
Thanks guys, that's the best brisket to date. The family loved it. I do believe that I should have let it rest longer, when I cut it the juices were oozing out a little too much but it was still delissh.- Fire-n-Smoke
- Post #7
- Forum: Beef
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Havent posted in a while
Just pulled them out, gonna let them rest for an hour or two- Fire-n-Smoke
- Post #3
- Forum: Beef
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First Brisket!
How does that Cajun foreplay fare against slap-ya-mama?- Fire-n-Smoke
- Post #9
- Forum: Beef
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Going in!
- Fire-n-Smoke
- Post #8
- Forum: Beef
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Going in!
ruby red for me and white sangria for the Mrs. temp. @240-250- Fire-n-Smoke
- Post #4
- Forum: Beef
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Going in!
Will be posting as we go used fresh ground black pepper garlic salt cayenne and paprika to season, made it stick with olive oil butter and a bit of brown sugar- Fire-n-Smoke
- Thread
- Replies: 10
- Forum: Beef
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Split smoke
The chicken was pre seasoned by the meat market at heb, had to 2 different seasonings one that's a garlic lemon pepper and a achiote. Came out delishh- Fire-n-Smoke
- Post #3
- Forum: Grilling Chicken
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Going in!
Coming up on their 3rd hour and looking good. Should I foil or go without the Whole way?- Fire-n-Smoke
- Post #2
- Forum: Pork
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troubles holding temps
I'm having issues holding a steady temperature in my off set smoker. My issue is getting up to 250 through 275 and holding it.- Fire-n-Smoke
- Thread
- Replies: 2
- Forum: Pork
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A little help please!
This is my off set. My question is, what are some tips on how to maintain a steady temperature? I seem to have a issue maintaining 250 275 on up. 200-230 I don't have a issue with. Oh and I'm using briquettes and lump charcoal- Fire-n-Smoke
- Thread
- Replies: 6
- Forum: Charcoal Smokers
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Going in!
Baby backs that I got on sale at Kroger's. Seasoned them over night and now their ready to go in.- Fire-n-Smoke
- Thread
- Replies: 3
- Forum: Pork
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Split smoke
Whole split chicken and quarter legs- Fire-n-Smoke
- Thread
- Replies: 2
- Forum: Grilling Chicken
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