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  1. SomeDudeOnline

    Resting a Brisket via sous vide?

    Hello All, I haven't been very active here since joining because I struggled a lot with my vertical propane smoker (and I think I understand the basics for the most part now). I recently switched over to a Traeger though, and am going to attempt my first brisket. I know that you want to rest a...
  2. SomeDudeOnline

    My first smoked pulled pork

    Hello All, I smoked a pork butt and shoulder for the first time yesterday and it turned out amazing. I tossed some rub on it the night before then got it in the smoker at 250 degrees around 8 AM with some Cherry wood for smoke. Based on the research I had done, I was expecting it to hit 170 and...
  3. SomeDudeOnline

    Propane Smoker - Managing Good Smoke?

    Hello All, I joined a little while ago and smoked some pretty good ribs on my Masterbuilt Propane smoker. However, on my post about the ribs, the type of smoke was brought up (thick & white vs thin & blue). So on my next smoke (Pork Loin), I took some of the advice from that post and put my...
  4. SomeDudeOnline

    First smoking

    Hello All, I'm not really great at taking pictures (especially of food because I just want to eat it), but I wanted to share the results from my first smoking. For my first smoking, I decided to go with some 3-2-1 baby back ribs using manzanita chunks for the smoke. I used manzanita because I...
  5. SomeDudeOnline

    New to smoking and SMF

    Hello all, I'm going to be getting myself this simple smoker in about a week and am getting very excited about all of the delicious possibilities. I also don't really have any knowledge about smoking so I figured I should find a good forum so I can have a wealth of knowledge at my fingertips...
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