Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. birdman080

    Question on Smoking Fresh Pork Sausage

    I am wanting to smoke fresh pork rope sausage a local meat company makes.  I am planning to eat it right afterwards.  Is it safe to hot smoke it?  If so, what temp should it be smoked at? I am sure the answer is an obvious yes, but I want to double check.
  2. birdman080

    First Chuck Roast Smoke (Qview)

    I smoked my first Chuck Roast today. 3# Chuck. Seasoned with salt and pepper. About 7 hours later, pulled out at an IT of 195°. For my first time, I wanted to try a sliced Chuck. I did foil it in a pan with beef broth, with skewers poked through so the Chuck wouldn't sit in the rendered...
  3. birdman080

    Smoking a Chuck Roast

    I am planning to smoke my first Chuck Roast Saturday or Sunday. Going to season with salt and pepper and smoke on my WSM. I have searched and read several posts on Chuck Roasts, but does anyone​have any advice? Any idea how long it might take?
  4. birdman080

    Smoked Pork Loin

    Sunny and upper 50's today. Decided to smoke a pork loin. Simple rub of SPOG with some white sugar and Cayenne mixed in. Smoked on WSM at 250° with pecan chunks for about 3 hours or so until internal temp was 145°. Pulled off and wrapped While I fixed some asparagus. Temp carried over to 150°...
  5. birdman080

    Chuck Roast

    With everyone talking about uber high Chuck Roast prices, I thought I would post the price in Central IL
  6. birdman080

    Summertime

    Living in the midwest, we get pretty warm and humid summers at times.  Has anyone ever cold smoked in the summer?  If so, how would you do it successfully?
  7. birdman080

    First Pork Butt on 14.5" WSM

    Smoked my first pork butt this weekend.  I found a half boneless pork butt at Aldi.  I seasoned with coarse pepper, seasoned salt, garlic and onion powder.  Smoked it for about 6.5 hours with pecan.  The pork had an awesome flavor, but was not as pull apart tender as I would have liked.  I used...
  8. birdman080

    3rd Smoke....Not pleased with results

    I did my third smoke today on my 14.5" WSM.  I was not very pleased with the results.  Weather was sunny, light winds, and temp in the upper 40's I purchased some thick pork chops and country style ribs... Seasoned simply with S/G/P. I used the minion method like I have been doing.  KBB was...
  9. birdman080

    Smoked Chicken Legs

    I took some advice and bought about 2 pounds of chicken legs for $3 (70 cents/pound) and smoked them on my WSM.  Temp was right about 30 degrees today, so it took about an hour and half to get smoker up to temp.  I used KBB and hickory chunks, and smoked for about 1 hour 45 minutes at around 260...
  10. birdman080

    Pork loin with a lot of stress

    I did my first smoke tonight on my new WSM 14.5". Kroger had half boneless pork loin on sale, so I bought one and brined it in an apple juice brine (I forgot "before" pics). I didn't think it was going to work out because, almost 45 minutes into getting the WSM ready, I had constant white...
  11. birdman080

    What am I doing wrong? WSM 14.5"

    I am trying to smoke a pork loin...But one hour into it (without meat on), I still have white smoke. I used the minion method...Top vent is wide open, bottom vents I have two closed and one wide open. Maintaining about 300° How long should it take for "good" smoke???
  12. birdman080

    Recipe modification help

    http://www.smoking-meat.com/october-9-2014-apple-juice-brined-smoked-pork-tenderloin I am going to do my first smoke this weekend and I am going to do a half pork loin.  I wanted to use this recipe specifically for the brine.  Since this calls for pork tenderloin, and I am using a pork...
  13. birdman080

    Initial burn-in in new 14.5" WSM

    I received a 14.5" Weber Smokey Mountain for Christmas. I finally got time to put it together this week. I did my initial burn today to burn off manufacturing residue. I threw in a few hickory chunks for fun. I am impressed that, almost 4 hours later in 30 temps with wind about 15mph, the...
  14. birdman080

    18.5" WSM compared to the 14.5"

    I asked for 18.5" WSM and got the 14.5".....I read up a lot on the 18.5 as it was what I was wanting. What are the main differences between the two as far as smoking and cooking on them? I am hoping I can do the same amount of cooking on the small as opposed to the medium size.
  15. birdman080

    Water pan -- Use it or not? Why or Why not?

    If your smoker is equipped with a water pan, do you put water in it, some other form of mass in it, or just line it with foil?  Why do you do that? I am new to smoking, so I am still deciding what kind of smoker to get (Propaner, WSM, or AMZN tube smoker to go on my current charcoal and gas...
  16. birdman080

    Debating the purchase

    I have been in the market for an actual smoker for quite a while.  First it was a pellet grill.  Well, I don't want to spend $600 - $700 that I don't have yet (plus I have to spend more to fix and relocate and outdoor electrical outlet to underneath my carport).  Then I was going to purchase a...
  17. birdman080

    Central IL Newbie

    Hello.  Name is Michael.  I live in Central Illinois and am currently learning and teaching myself how to smoke on my grill I own.  I have looked through the forums for a long time, but am just now choosing to register. I don't currently use an actual smoker but I have a Kingsford 32" charcoal...
Top Bottom
Back
Clicky