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  1. firejoe20

    Porchetta for Christmas

    Hi! I'm going to make Porchetta for Christmas day this year. I have never made this before and I have a few questions, 1. If I make it Christmas eve how can I warm it up the next day and have it tasting fresh like it was just cooked? 2. I have an 18.5" WSM smoker and an DigiQ to keep my temp...
  2. firejoe20

    Need a new smoker

    Hi! I had an offset smoker for many years and it has seen better days. I was never really pleased with the quality of food that I smoked over my even older drum smoker. I am researching a lot of smokers out there and now I am confused. I like the Weber vertical smokers but after needed mods I...
  3. firejoe20

    New smoker for me

    Hi! I have a new smoker for me, a friend of mine was throwing it away as he bought a new one. I was offered it and it is in good shape but clearly not cared for properly. It is a Char-Griller with side firebox and I made my first brisket on it this past weekend. All went well but clearly the...
  4. firejoe20

    Burning food

    I have been using an UDS for about 7 years and now I have a CharGriller w/ side firebox. I find my heat on the smoker at about 225-250 but I am finding that I am "burning" my food. With no direct heat how is this possible? I was thinking at first that I did not have a good thermometer in there...
  5. firejoe20

    CharGrill Smoker Pro w/ Side box

    I have aquired a used smoker and it is in good shape. I needed to clean it well, powerwasher and elbow grease, to avoid what I thought was an eminent fire. After I did that I started my normal coals in the firebox and added some hickory to see how it heats up and where the smoke rolls out of or...
  6. firejoe20

    Pork Loin

    I have a 3.5lb Prod loin that I am thinking about smoking this weekend. I have never done a loin before and I am wondering if I should brine, inject or just season it. I was thinking about brine since it would aid in the breakdown of the connective tissues and make it a bit more tender. What I...
  7. firejoe20

    Just getting around to an introduction

    I have been smoking for about 8 years now ever since my wife bought me an UDS and now it is a true addiction. I upgraded to a lightly used CharGriller with an offset firebox a little while ago. I have a little work to do to it but nothing a couple cans of high temp paint cannot fix. I needed...
  8. firejoe20

    Need a new smoker

    All I think I have killed my smoker, it literally smoked a hole through the side.  I know that everyone has their preferences with charcoal, electric, and LP. I am wondering the since mine WAS a charcoal smoker, and I never tried an electric or LP one, what are your preferences and also why do...
  9. firejoe20

    New member here!

    Hi all! I have been a reader of the site and newsletters for years and never though to join the forums. Glad I did! I have been smoking for about 7 years now and I still use a UDS but I am looking for a newer model since I cannot do more than 1-2 racks of ribs at a time and that is just not...
  10. firejoe20

    Wood to smoke a pork shoulder

    I am making a 9 pound, bone in, pork shoulder this Sunday and I am confused on chips to use. I have made pork shoulders and butts before and I have used my standard pork rub the night before and then I usually smoke for a total time of 1.5 hours/pound. I apply smoke for about the first 3-4...
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