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  1. flebag

    It's gonna be a good day

  2. flebag

    Wanna try some tuna heres my thoughts

    Wanna do some tuna up next weekend I did salmon a few weeks ago for the first time and holy shit it good any how back on track here I did the wet brine soy sauce brown sugar and all the other good stuff. is it or is it a good brine to use for tuna ?? I know every meat and cut is different in how...
  3. flebag

    First salmon

    What would be a easy brine or rub for me to use won't be smoking till tomorrow this shits expensive don't want to really ruin it by experimenting on my own thanks pics will come when I unwrap the beast
  4. flebag

    First meatloaf starting in the morning

    Ok fellas i have 5lbs of 88/12 ground beef that I'm about to shove in the the smoker in about 14 hours I'm not one for fillers such as bread or rice we'll actually I like it but the wife's not a fan..... Anyhow I've been looking around here and see so many ways people do these from thick to thin...
  5. flebag

    Mes with out thermostat

    It's been a while since I've had a smoker with out a built in stat so what would be a good after market stat that I could run thru the vent at the top to eliminate having to open the door so much to shove a thermometer in and check like to keep it below $30.00
  6. flebag

    New to your forum

    Hey every one I've searched this site for years but never really joined figured it was time I live in pa not really known for its BBQ or anything like that I'm a boiler maker by trade and daily fabricator I'm currently building a 275 gal oil drum smoker I've owned many smokers in the past some...
  7. flebag

    First brisket

    I'm hoping this thing turns out bad ass plan on letting it rest for about a hour in foil and towels in a cooler
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