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  1. canuck76

    ADVICE ON A WARPED FIRE BOX DOOR NEEDED!!!!

    Hello all! We were doing great on our build until the burn in. Most of it went well, the gadgets work great but the fire door warped, wondering if theres anyone on here that has experience with this and a plausible solution for fixing this door? Any input would be very appreciated. Heres a few...
  2. canuck76

    I posted to the wrong thread, not sure how to change it

    Hi, I just realized all of my posts since my very first roll call post have also been in the roll call forum, (my stays does say NEWBIE!!)  Im just wondering how or if I should change this. I'll do better moving forward!  Thanks 
  3. canuck76

    Advice on smoker build please!

    Im in the process of building a 36"x60" off set reverse flow smoker with a warmer box above the fire box and a friend had an idea, he thinks we should include a small chamber above the fire box but below the warming box as a frying area (maybe 8 or 10" tall).  He figures the heat from the fire...
  4. canuck76

    Third starts a charm!

    I almost feel embarrassed to start another post about building this smoker.... Every time I do we get a few days into it and a major distraction hits and we abandon it to go off to work.  But... Here it is, back in the shop! I really hope we get some time to work on it this go round, I'd...
  5. canuck76

    Salting/dry brining a brisket ???

    So Im due to smoke another brisket this weekend, so far Ive had OK luck with brisket and wondered if anyone has experience dry brining a brisket? Ive done several roasts that turned out spectacular but not real familiar with brisket.  Im assuming if I dry brine it, it could alter my cook time...
  6. canuck76

    Brisket on Big Steel Keg

    Here we go!! My first go at smoking a 6lb brisket on my big steel keg. Rubbed brisket last night and wrapped. Rub: 1 part sea salt, 1 part garlic powder, 1 part instant espresso, 2 parts black pepper. Keg lit at 7:30AM, 240°F by 7:55 brisket on! Ambient temp -1°C (30°F) And because there's...
  7. canuck76

    Confusion on brisket terminology

    Hey SMF friends, I've run into an odd scenario. I went into a real butcher shop today to buy a brisket (never smoked one before but thanks to countless nights reading forums here I'm diving in!!!) BUT when I got there and started asking about packer and/or flat the butcher looked at me with...
  8. canuck76

    Thanks for adding me!

    Hello, My name is Clayton, just signed up on November 15th 2015.  I'm proud to say I live just outside of Millarville Alberta Canada on a family farm and I own a small excavating company that specializes in septic system installation.  Im a semi avid smoker with huge desire to learn more by...
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