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  1. finman57

    Temp question

    its been a while since I smoked a fatty. I am using ground pork. What temp should I go to. Thanks.
  2. finman57

    Corned beef question

    Tomorrow I will be smoking this guy. It's not the typical flat. I plan on soaking in water first but since it's not a flat are there any suggestions? Anyone smoke one of these before? I am using my Weber 22" smoker.
  3. finman57

    1st overnight brisket

    Having the family over on Sunday for burgers ans sausage. I figured I would try a brisket too. My first full one. Picked up an 11 pounder and put it on about 6 hours ago. So far so good. Picked up a maverick My view most of the night Almost wrapping time.
  4. finman57

    To clean or not

    Not sure if this is the right area or not. I recently purchased a weber 22 inch. I have used it 4 times now and am having a problem with the lid sticking. Not sure what to call it but the smoke and juice seem to have built up around the edge so much that it's almost impossible to get off...
  5. finman57

    New from maryland

    Hello. The name is Patrick but I go by finman online. I just purchased a Weber smoker and am experimenting. Looking forward to learning.
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