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  1. jerevil

    Want to do my first brisket

    Should I go with a point, or a flat? Any tips? Using a weber smoky Mountain 18.5"
  2. jerevil

    Did my first ribs yesterday! Came out great.

    Got some ribs from the grocery yesterday on a whim. Up until this point I had only done: • Turkey Legs • Pork Loins • Whole Chickens I used a coffee based rub and these cam out fantastic. Will definitely make again.
  3. jerevil

    Spatchcock before or after brining?

    Got a couple yard birds 'bout to get brined. Should I spatchcock before or after I brine it? Does it matter? Thanks in advanced. Edit: My wife cracked up upon hearing the term "spatchcock"
  4. jerevil

    My first smoke - COMPLETE!!!

    Well, got my first smoke under my belt. 8 turkey legs and four chicken leg quarters. My question is, I've immediately cleaned the grates on my Weber Smoky Mountain 18.5 inch after cooking. Was this a mistake? Cooked at 235-250 for 3 hours. Pulled at 160 internal and let rest in foil for 20...
  5. jerevil

    Smoking Turkey Legs

    This will be my first smoke. Already did a few "dry runs" on my Weber SM18.5 to get the manufacturer oils and stuff cooked off. They are in a brine of water, kosher salt, garlic, cinnamon and sugar It's about 8 pounds of legs. How long should I expect them to take at about 250 degrees? Any...
  6. jerevil

    New to the forums/smoking

    Hey all, So as a belated Fathers Day gift, Mrs. Evil came home with my new Weber Smoky Mountain 18.5" smoker last night! I've been wanting a smoker for about the last 5 years so needless to say I am excited. Now I understand I should do a "dry run" or 2 first, right? Any tips on coal...
  7. jerevil

    For my first smoker!!!

    Hey all, So as a belated Fathers Day gift, Mrs. Evil came home with my new Weber Smoky Mountain 18.5" smoker last night! I've been wanting a smoker for about the last 5 years so needless to say I am excited. Now I understand I should do a "dry run" or 2 first, right? Any tips on coal...
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