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  1. michael taylor

    Stall

    Damn stall. Last summer I raised a couple pigs. I home brined ham out of several parts including today's piece. It's the larger half of a hind quarter. I have had it smoking over oak at 220 for about ten hours and it won't get past the stall at 154. The thermometer hasn't moved in about two...
  2. michael taylor

    smoking dry aged beef

    I'm thinking about trying to smoke aged beef, and would appreciate any thoughts, ideas and especially experience.  I age steaks myself to grill (drool) and love them.  Since Ribeye steak aged is excellent I am thinking that a rib roast aged, then smoked would be outstanding.  Since dry aging...
  3. michael taylor

    Hello from Tampa Florida.

    Hello everyone! I found the site while searching for information yesterday - great info here! I have been an active griller for years, but not much in te of smoking. I use oak wood in my charcoal grill and love the smoke. I have a Brinkman vertical smoker. I was having trouble keeping...
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