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  1. Creosote

    Cajun Rub

    Looking for a good Cajun Rub for bone-in turkey breast to be oven roasted and one to smoke.
  2. Creosote

    Cajun Brine

    Looking for a good Cajun Brine for bone-in turkey breast. Any recommendations would be greatly appreciated.
  3. Creosote

    Back on line. Have been unable to post for over 4 months and Jeff finally had to manually override to get me able to post. Big shout out to Jeff.

    Back on line. Have been unable to post for over 4 months and Jeff finally had to manually override to get me able to post. Big shout out to Jeff.
  4. Creosote

    Whole Pork Loin

    I have an 8 to 10 pound Pork Loin and would love suggestions on smoking and not having it turn out like shoe leather. Thought I would cut it in half and/or thirds and cook one piece rubbed and wrapped in bacon. Totally open to suggestions on how to keep it moist. Should it be brined...
  5. Creosote

    1st Cook on new Bell Fab

    Quick question to all, just picked up my Bell Fab stick burner and am dying to try it out. I am a newbie and need advice on wind conditions and smoking. I'm in East Texas and it's spring so that means wind. We have been in wind advisories the last couple of days (winds gusting to 30 - 35) and...
  6. Creosote

    How to season a new offset?

    I will be getting my new offset in February and curious on how to season the smoker and does it even need to be seasoned? All info really appreciated. Thanks in advance.
  7. Creosote

    Curing/Aging splits

    I am new to smoking and the forum and need info for dried wood. I cut firewood and use it at one year old for firewood but I also split it into small pieces. I just started splitting (white oak) some to cure for smoking and have the splits ranging from 3 or 4" by 6 to 10" and curious how long it...
  8. Creosote

    Offset Smoker Recommendations

    I retired a couple of years ago and have always grilled but ready and wanting to learn to smoke good old BBQ. Just the wife and I and will only be cooking a brisket and ribs at a time and/or a couple of butts and chicken, pork loin etc. I definitely want a stick burner because I have access to...
  9. Creosote

    Newbie

    The place I bought in Pittsburg Texas had an old smoker made from 3/8th inch pipe with no top opening for the firebox, a 2 inch chimney (thus the name Creosote)(photo after adding to the chimney) with a 13 x 24 firebox and 24 by 31 cooking chamber and had been filled with honey bees. Not much of...
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