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  1. gitaryzt1985

    Need help on first full packer brisket.

    I’ve been smoking brisket flats for years on a Webber Kettle with good results, but I’ve got a big party coming up and want to try a full packer and try my hand at burnt ends. I’ve got two questions so I wasn’t sure where to drop this thread. Here goes! 1. Should I split the flat and point...
  2. gitaryzt1985

    After my Kamado Joe arrived damaged twice....

    I bought a Weber Smokey Mountain 18. I can't say I'm not excited, but I'm a bit underwhelmed with the Kamado stuff after my brief experience with it. Ordered a Kamado Joe and it arrived in several shattered pieces. Got a replacement sent to me and it was no different. Canceled it all and...
  3. gitaryzt1985

    Need some tips for smoking beef and pork at the same time

    As the title says, I plan to smoke a rack of beef ribs and pork spare ribs at the same time this weekend. I need then done at about the same time, but I’m not sure how to time it. Weapon of choice is my Weber Kettle with a Slow N Sear. It’s the SNS maiden voyage. Planning to smoke at 275...
  4. gitaryzt1985

    Uh oh....Did I Screw Up My Bacon???

    Cured my Bacon for 10 days and put it on the smoker an hour ago. I didn’t rinse it. Slipped my mind! I know that the cure can be toxic I’ve read, so did I screw up by not rinsing? Should I take it off and rinse and put it back on?
  5. gitaryzt1985

    Introducing smoke to gas grill burgers

    Has anyone used a smoke tube/box when grilling burgers on a gas grill? I want to give this a try, but am a little concerned it may give the burgers a "ham" like flavor. Sometimes my burgers take on a little ham/bacon like flavor on the gas grill, so I don't want to use smoke if that is the...
  6. gitaryzt1985

    Thinking about smoking an a gas grill....need pointers

    I normally smoke on either my offset or my Weber Kettle, however I am planning to have pulled pork and burger this weekend for a get together, but don't want to spend all day babysitting a smoker. Is there a major flavor difference when smoking on a gas grill with a smoke box vs on a charcoal...
  7. gitaryzt1985

    Weber Gas Grills Worth the Money???

    If this is in the wrong place, feel free to move... Does anyone have an opinion on the durability and longevity of Weber gas grills? I've been of the mindset that I would just buy the cheapest $200 grill every couple years because they all eventually wear out. Well, 12 years later, I imagine...
  8. gitaryzt1985

    Smoking Bacon for Christmas....Nervous and Safety

    Last Christmas my parents gave me a bacon curing kit. Due to a busy year, I never used it and deciding to make bacon for our Christmas morning breakfast for the entire family. Bought 5lb of belly, applied the cure and sugar, and am now letting it sit for 7 days....well 6...I got started a day...
  9. gitaryzt1985

    Thinking about downsizing....need some advice.

    Well, I've been tasked with trimming down on my cooking equipment.  My wife wants more room on the deck to actually entertain our guests...imagine that.  Does anyone actually sit on a deck anymore?   Anyways, I currently have a 4 burner gas grill, large offset smoker, and a 36" gas griddle.  I...
  10. gitaryzt1985

    What's up with my off-set smoker?

    I've had an off-set stick/charcoal Char Broil smoker for over a year now.  I've about had it with the thing.  My temps will hold at 225 for about 10 minutes and then it's up to over 300 in no time.  I have to put water on the fire to cool back down to 225, but then I'm either losing heat or...
  11. gitaryzt1985

    Smoked Korean Style Butt in Dutch Oven....Need suggestions...

    I'm a Panther fan and would like to smoke a butt on Sunday for the game to take to some friends' house.  What I don't want is to spend the typical 10-12 hours it takes me to get this done.  I'm thinking about trying a new Korean style recipe with a spicy slaw for sandwiches, and I'm seriously...
  12. gitaryzt1985

    Nice Day of Smoking...Reheating Question...

    I smoked 3 butts today, finished up around 12 hrs total. I had to smoke today, pull, and will serve at a get together at some friends house on Friday. I know it takes a while to reheat at 225, so could I safely reheat at my house, make the 40 minute drive, then finish it up in their oven when...
  13. gitaryzt1985

    Salted Caramel Apple Cider Injection???

    So I am doing 2 pork butts for Thanksgiving, and I want to try an injection for the first time.  I was in the grocery store and bought a jug of Salted Caramel Apple Cider.  Looks good, haven't tasted it yet, but would something like this make a good injection and mop?  really interested in...
  14. gitaryzt1985

    Reheat Whole Brisket for Family Get Together?

    So Friday I am smoking a pork shoulder and I have a small brisket that I might throw on the smoker too.  With pork shoulder, I have very good luck with smoking and pulling the day before an event and reheating in an oven with a little finishing sauce.  Nobody complains!  But, I'm afraid that...
  15. gitaryzt1985

    Quick question about honey

    Im 5 hrs into two butts and at about 145 degrees internal. I normally wrap at 160 but I've got 4 hrs left and think I'd rather crank my heat to 275 and not wrap. If I don't wrap, could I pour some honey over the meat towards the end? I normally pour honey on when I wrap and don't want to...
  16. gitaryzt1985

    Question about brown sugar and ribs!

    I saw a unique recipe online for "marinating" ribs.  Basically, you put your rub on and then slather with brown sugar and let rest overnight.  The sugar is supposed to liquify and create a glaze.  My main question is, does this seem like a good idea or a mess waiting to happen?  Would I be...
  17. gitaryzt1985

    Bourbon Bacon BBQ Sauce

    Need some opinions on my sauce who ain't family!!! Here is my recipe if any of you kind folks would like to give it a try and let me know what you think!  It's a dark, almost like a sweet baby ray like sauce but not quite as thick.  It is sweet and spicy, so use less brown sugar if you want is...
  18. gitaryzt1985

    Hot Chip Box...newbie question

    Just picked up a Master Forge Vertical Propane smoker for small smokes like chicken and turkey breasts. I burned it off for about an hour and tried it with chips in the box. My question is how do you quickly add chips without burning yourself on the box? The fit for the box is narrowly placed...
  19. gitaryzt1985

    Looking to change to propane smoker from charcoal

    I've only been smoking for about 6 months now, but I'm falling in love with the hobby. I've had pretty good luck with my Charbroil offset charcoal horizontal smoker, but it is incredibly difficult to maintain a steady temperature and makes for a very trying and full day of babysitting the...
  20. gitaryzt1985

    Trying Something New...

    Im 5 hrs in on two 7.5lb butts. Standard rub, using hickory and apple, and spritzed with bourbon, apple juice, and worschestshire at the 4 hr mark. I decided not to wrap this time, so I decided to put some JJs finishing sauce in a pan mixed with bourbon on the smoker. Maybe this will give...
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