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  1. whatsfordinner

    Ribs and chicken.

    These two monster racks (almost 4lbs each) and some skinless thighs are on the menu for dinner tonight. I rubbed the ribs with a new concoction of 17 spices. The basis of it is one I've tried before with a few additions. It's gonna be a good day!
  2. whatsfordinner

    Pecan brisket.

    I gave this a good rub last night and it went in at 7:00 this morning with pecan chips. I'm looking forward to seeing how it turns out. More to come!
  3. whatsfordinner

    Pork butt going in.

    I'm doing my first pork butt for pulled sammie's tonight. I'm following Bear's step by step pretty much to the letter and am still deciding on what to make along with it but slaw is a definite. 50/50 hickory and apple chips with a "Memphis" rub. It's about 6.5lbs so I'm hoping the timing keeps...
  4. whatsfordinner

    Baby backs again.

    I smoked my first baby backs last week and was so pleased I couldn't resist more at $3.79/lb. They'll go in on Sunday. Apple gave a nice flavor but I'm wondering if anyone recommends a different wood for ribs. I have hickory and mesquite which I think might be too strong so I might go with the...
  5. whatsfordinner

    First ribs.

    I've been wanting to do some baby backs so my first attempt went in about an hour ago. I used the same rub I put together for brisket and also picked up a pound of salmon fillet for my daughter and girlfriend which will go in when there's about an hour left on the ribs. Cornbread, baked beans...
  6. whatsfordinner

    First few smokes.

    I tried to be practical and disciplined so rather than ruin a $30 brisket I started out with chicken quarters. Mesquite chips and a light rub. I stayed up until 1am waiting with great anticipation. I'd give them a B- compared to other smoked chicken I've had. A good start I think.
  7. whatsfordinner

    Hello from frozen NH.

    I just found this forum while looking for some smoking tips and it looks like I found the right place. My awesome girlfriend gave me a beast of a smoker for Christmas and I've had success with chicken, salmon and brisket so far. Put the last piece of a 15lber in this morning actually. Next is...
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