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  1. smokindeadstuff

    How did i mess up this pulled pork?

    Can't say I messed it up but here's the story. I've been using a GOSM for about 8 years now and it's been turning out some amazing product. Been wanting to do the local level competitions and they don't allow gasser so after lots of research I decided on Kamado. Went with the...
  2. smokindeadstuff

    big red king griller Kamado smoke

    Just picked one of these up today. Seasoning it right now. Any mods these things need done to them? I'm a gasser guy so this is my first charcoal grill. If I use good lump charcoal do I need to add wood during a smoke? Thanks everyone.
  3. smokindeadstuff

    bagging up pulled pork

    Its coming up on midnight.   Got 4 butts at 192 and sitting wrapped up right now I just pulled out.   I want to bag some up for people at work in ziplocks.   Should I pull here in an hour and let it cool then refrigerate and bag in morning? Should I let it sit overnight wrapped up in a cooler...
  4. smokindeadstuff

    what to make for a competition?

    Just found out that next Saturday the county fair is having a grill off competition. You only get 4 hours though. You can marinate and bring your own meat. You have to supply 10 lbs to the public to sample. What should I.make? Have my Gosm and the monster Weber gasser grille...
  5. smokindeadstuff

    Howdy from the land of the Huskers!

    Been a lurker for probably 5 years or more now. Not a pro by any means but do pretty damn good with my Gosm. Thinking of doing some small local competitions. For my first competition smoker am wondering what to start out with and perfect? Love the site! Go Big Red!
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