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  1. lumpydrey

    Getting started on my pork loin.

    I have an 8 1/2 pound pork loin to smoke. I've only smoked one loin some time ago. It was b-e-a- utiful. I just kinda spaced on the time and temp. Any suggestions?
  2. lumpydrey

    12 pound bone in butt smoke.

    Early start tomorrow.
  3. lumpydrey

    minion or snake method????

    I want to do a long smoke of about twelve hours. My I wanted to try out either the minion or snake method. I'm a lump coal guy. Will either of these methods work with lump, or do I go with briquettes? Any and all help is appreciated.
  4. lumpydrey

    best pork chops ever

    Get yourself some thick cut center chops. Soak them in beer for about an hour. Just before you throw them on sprinkle with Lawery's seasoning salt. Baste each side once with grey poupon. Try it. Thank me later.
  5. lumpydrey

    osmosis ;-/

    As we all know, chicken breast can go from great to jerky in the blink of an eye. My wife loves the stuff. I had about 6 breasts so I made a brine of salt, brown sugar, cayenne pepper, onion powder, garlic powder, and some crushed bay leaves. I will brine from here on out. After the grill I...
  6. lumpydrey

    it's goin down!

    I will not pay for pre-rubbed SLCs!!!128526
  7. lumpydrey

    rain, rain, go away!!!

    I've been rained in. I'm debating on going out with a slab or two of spares and justifying it by calling it an experiment.
  8. lumpydrey

    need major help with brisket!!!

    I've smoked 3 packers before each not well. The first was too tough, the second was nothing to remember, and the third was tender at the flat and around the burnt ends regions but was way too smokey. I'm buying a brisket today to smoke in the morning around fourish. Please help a guy out!
  9. lumpydrey

    coal dust

    I recently came to the end of a 40lb bag of lump coal. I was left with coal pieces the size of smoking chips, which I figured I could use, and a lot of dust. Is there any way to utilize the dust or the chip-sized pieces? Does anyone know ?
  10. lumpydrey

    amateur competition

    I am really green when it comes to pure smoking. I have been doing it for about 3 years, I'm just now able to produce a few things consistently well. Rub, ribs, and whole chicken as well as parts. I can do anything in my kitchen, but wood, fire, and smoke... How long should I be doing this...
  11. lumpydrey

    beef back ribs

    I've never dealt with beef ribs. My neighbor comes over after smelling smoke and hands me a slab of beef back ribs... I'm always up for a challenge. Any tips greatly appreciated.
  12. lumpydrey

    Pepper trees

    There are pepper trees all around me! Has anyone out there used the wood from a pepper tree to smoke? What is the flavor profile? I have always been a pecan man. I've tried fruit woods such as plum and apple, as well as the typical hickory and mesquite. Is it comparable to any that I've listed?
  13. lumpydrey

    My Graceland!!

    Hello. I live in the bay area of California. Hold on! It's cool! I grew up in the Texas, Oklahoma area and have smoke in my veins. I'm fairly new to the smoking life, however it's become a passion. I hope to learn more being part of this forum.
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