Toggle sidebar

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. S

    Hanbanero ABT "Dragon Toes"

    Habanero stuffed with a scallop then wrapped in bacon!
  2. S

    SUMMER SAUSAGE HELP

    I have recently tried my hand at summer sausage, but ran into an issue. The first batch I did turned out pretty good, it was just to salty for me. No big deal, just cut back on salt. The next batch was mixed with same ingredients, same fat content and so on. As I was stufing the casings, I was...
  3. S

    Houston BBQ

    Goin to Championship BBQ competition in Houston today. Totally pumped up about this. I flew in from CA and little brother from OH. Gonna be great to talk in person with some of the greats.
  4. S

    NEED TECHNICAL HELP!

    Last week I had a pork shoulder on the smoker that was getting close to the IT wantedl, but also had to leave the house for a meeting. I though to myself  " It sure would be nice if I had an thermometer with an app on my iphone, so I could keep tabs on my temps while away from the house!"  Has...
  5. S

    Smokin with fresh herbs

    Has anybody tried putting fresh herbs (rosemary, sage, etc) in with chips while smoking to create a different flavor?
  6. S

    Need Help on Ham

    My buddy informed me that he has two 3lb hams curing. These have not been coooked at all. He asked if I would smoke them for him and of course I could not turn down the opportunity. I have no idea what temp to set the smoker at or what IT I need to bring the ham to. Should I smoke then plll and...
  7. S

    Strong Smoke Flavor?

    I am putting my feelers out there as to what types of wood put out the stronger flavor of smoke. Any input would be greatly appreciated.
  8. S

    1st Brisket EVER! w/Q-view

    Marinated in worsy, garlic and onion powder. Rubbed it down a few hours before smoke with Cowboy Rub. Smoked with mesquite at 220. Brought the flat up to 167, which only took 3 hrs. This kind of surprised me, but I stuck to the rules. Foiled and brought up to 202, pulled it and tossed it the...
  9. S

    Thanks to all on SMF!

    My name is Jon and I live in Monterey, CA. I just purchased my first smoker, MES 30 and in the middle of my first smoke. I would like to thank everyone on this sight for all the excellent knowledge. My goal is to perfect the brisket. I am also 2 days into the e-course and sucking up as much info...
Top Bottom
Back
Clicky