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  1. pirate40

    Pork loin liquid base

    So I'm smoking a bunch of pork loins for a large group.  After I slice I will place in a roaster for serving.  My question to the group is, what does everyone use for their liquid or juice in the roaster so the meat doesn't dry out??  I don't want to take away from the smokiness of the meat...
  2. pirate40

    Beef Ribs

    Getting ready to do some beef back ribs this weekend, need suggestions for cooking times and sauces
  3. pirate40

    Converted ECB

    Just finished a conversion on an old electric Brinkman to propane. The lid currently has no vents. Should I vent this thing by drilling a few holes? any other advice? This is strictly a back up unit to my Smoke-n-Pit. Scott
  4. pirate40

    Questions

    I'm a newbie here so excuse my ignorance but what is 3-2-1 and 2-2-1 Scott
  5. pirate40

    Hello from Nebraska

    New to the forum from the land of Corn. just stopped by to say hello. I am just a novice wanting to learn more about smokin'
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