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  1. toneeydee

    Brisket

    Ok friends, I'm looking to get into my first brisket this weekend. Any tips or tricks? Looking to probably start late Saturday night or early Sunday morning
  2. toneeydee

    Good morning from beautiful NEPA

    Good morning from the poconos! today's feature is an 8# pork shoulder cooking on an Oklahoma Joe. May everyone's Saturday be a smoke filled Saturday! .
  3. toneeydee

    Oaklahoma joe

    Hey guys, Just picked up an oaklahoma joe from Wally World for 198 bucks. Upgrading from a gasser for the more hands on experience. What would you guys suggest to mod first before My first smoke in it. (May be a few days due to the antarctic NE PA temperatures and 2 plus feet of snow lol)...
  4. toneeydee

    Good morning fellas!

    Good morning guys! Hope everyone has as nice of a day as I am! Happy Sunday smokin!
  5. toneeydee

    Pork jerky

    Hey guys! So I attempted to make some pork jerky this morning. Texture and color are spot on. Flavor is pretty good as well. Only issue I have is its kind of salty. And by kinda, I mean real salty on some peices. I did a 24 hr brine with TQ, onion and garlic powder, apple juice, paprika, brown...
  6. toneeydee

    Good morning!

    Figures everyone could use a little thin blue smoke this morning!
  7. toneeydee

    Pork jerk question

    So I'm going to attempt to make some pork jerky this weekend. Does anyone know if i make a brine with Morton TQ, and the meat is submerged, is 12 hours long enough to cure the meat? Or should I wait a full 24 hours? Thanks in advance!
  8. toneeydee

    New to smoking

    Hey guys. New to smoking. Lived in NC for 10 years and moved up to the Poconos in PA. Got a char broil vertical gas smoker. Started the smoker at 600 this morning and 12 hours later we had ribs and some pulled pork. Let me know if it looks like I did everything right (food tasted good so I'm...
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