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  1. fastfusion

    Smoked Filet w/qview

    After seeing a few posts about smoked steak, I decided to give it a try. Fired up the watt burner and dropped in some Hickory for flavor. Smoked it between 190-210 until internal temp was 105, then finished it on the Weber. I Gotta say it was excellent, flavor was great. This one is a keeper ...
  2. fastfusion

    Pork Loin Stall on ECB???

    I have a 3# Pork loin on the ECB with Mods, using Stubbs and apple chucks...Looks like I hit a stall at 143 with the remote probe, grate temp has been at 240 for 2 hours. Losing some heat, temp outside is dropping grate temp down to 225... Goal is to finish it on the smoker Mike in Michigan
  3. fastfusion

    1st try Smoked Halibut w/Qview

    I recently returned from a Halibut Fishing Trip in Alaska, So my first thought was let’s throw some on the smoker. So here it is Fresh Halibut from the waters of Glacier Bay, Alaska Used a mixture of 1-cup Dark Brown Sugar 3/4 Cup of Kosher Salt Topped with the same mix and in the fridge...
  4. fastfusion

    First Pork Butt questions

    Firing up my first pork butt this weekend for some pull pork I have some questions for the veterans. #1. Keep the fat cap on or trim it off. I have read some posts that have said the fat cap on pork is not as important as on a brisket. #2. I plan on using Oak, but I am considering hickory...
  5. fastfusion

    Hello from Michigan

    My name is Mike. I just purchased a Royal Oak Electric box smoker about a month ago, so I would consider myself “just learning” I live in Canton, MI about 20 minutes east of Ann Arbor.(Go Blue!) I can grill just about anything, but I got bored with the grill so I decided to take it to the next...
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