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  1. upinsmokemtl

    looking for a forum

    So I really loooove this forum as it is so specific about smoking you can go into an infinite amount of detail. I am however really into canning and pickles and was wondering if anyone knew of forums like this but for that specific area?
  2. upinsmokemtl

    venison

    I work in a restaurant and everyday we receive product not on the menu and we create a special with it. We got venison so I decided to smoke it quick and low with some hickory chips in the convection oven with just the fan on. About 45 minutes and they had a good smell of smoke. So we then pan...
  3. upinsmokemtl

    bbr ribs

    Hey guys So I did some bbr yesterday but as usual I ran into some problems with the smoker temp. At one point the woodchip box caught on fir so it went up to 300! Anyway I was right at the 2 hour mark when that happened so I pulled them out, foiled them with beer and back in but keeping a close...
  4. upinsmokemtl

    hello all

    Wassup fellow smokers my name is kevin and i am stoked to have found this forum. I am a professional cook working in Montreal Quebec Canada. I have got my self a propane smoker about the size of a filing cabinet. I smoke with chips and have been do it now for a year. Pulled pork bbq salmon...
  5. upinsmokemtl

    Brisket round 2. want it to go well

    Hello all. I am Doing my second brisket and i wont to write my plan of action here to see if there if there were any problems with. So here it is: I am buying my full brisket not trimmed of fat with flat and tip tuesday around 5pm. I called my butcher reserve one but dont know exatly how many...
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