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  1. thmoker

    Kingfish

    anybody got any decent recipes for these guys? butter/soy marinade for 30 minutes prior to grilling is excellent, but I'd like to smoke some steaks and maybe make some dip.
  2. thmoker

    The science of "the stall"...

    I found this interesting explanation of the "stall" that we all hit when smoking meat. I hope it hasn't been posted already, but if so it may be new to some folks. http://www.genuineideas.com/ArticlesIndex/stallbbq.html This may be exactly why there is so much less liquid in meat that has been...
  3. thmoker

    Old Country BBQ Pits Pecos Owners Thread

    I searched for a Pecos owner's thread but found only one, and that was mostly about temp issues and other grills. Since I had a few folks at Academy Sports tell me that the Pecos is their number one seller by far, I thought I'd start a thread on them to see what mods other owners have done and...
  4. thmoker

    hello

    Long time lurker, finally joining in to add my $.02 Been cooking here in Live Oak, FL for about 7 years on my old Brinkmann smoke'n pit and cut my teeth on the old smoke'n grill. Mostly babybacks and butts with a dry rub smoked over coal with wet mesquite chips because the wife loves mesquite...
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