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  1. delbbq

    Masterbuilt Female needs help!!

      You can always cheat..!!  Bed of sweet onion in slow cooker,add roast and some sauce late at night and cook on low overnight.Keep warm until about 3 hrs from serving,place in foil pan with some of the juice and all of the onions. Smoke and pull slowly as you go adding liquid from the slow...
  2. delbbq

    Different way of doing pulled pork.

       I put the meat in a slow cooker with seasoning late at night,cook until just about falling apart and then smoke for a few hours the next day.I pull it apart half way through the smoking. Telling your company that you started in a slow cooker is optional..  
  3. delbbq

    Sweet chili sauce...

       I wondered why the "Professionals" used plain mustard..waste of money to use Dijon as the smoke kills the mustard taste..if you want mustard taste add dry mustard to the rub..!!  Probably better off to glaze with any type of sauce half way through. I use Jalapeno jelly that has been warmed in...
  4. delbbq

    My first overnight smoke last night

    Born in Moosomin but grew up on V. Island.
  5. delbbq

    My first overnight smoke last night

       Rider Pride..!!   Just a couple of weeks until serious BBQ starts..!! Where in Saskatchewan were you born,,??
  6. delbbq

    Poblano Tacos

    I Like..!!   I take the time to deep fry my own corn chips..well worth the effort and can be seasoned anyway you like..mmm I love Poblano so to me this looks awesome..now if I could only get a steady supply of nice poblano I would be smokin..!!
  7. delbbq

    Getting ready to try my luck at smoked salmon

       There are a few types of salmon..!! What do you have IE..Atlantic..King..Silver..??
  8. delbbq

    Suggested High Temp Paint?

       Engine block paint..!!
  9. delbbq

    Would you like a rotisserie specific category added to smoking supplies and equipment?

       Great Idea..!! Smoking..Grilling..Deep Fried..Most of us love them all..!!
  10. delbbq

    Storing smoked fish in fridge

          I've smoked alot of salmon..Smoke..Vac Pac..Freeze.. put packages in container filled with water..Freeze..will last years..!!
  11. delbbq

    Royal Oak Lump in Canada.!!

       Yes..get it now..!!  I'm in Nanaimo,where are you?
  12. delbbq

    Royal Oak Lump in Canada.!!

      Walmart has 10 pound bags for $8 Canadian..a bit over $6 U.S. Best price in a long time..!!
  13. delbbq

    Water pan in offset stick burners

      For what it's worth I smoked a beef sirloin roast last weekend that I set on top of an old school roasting/broiler pan that comes with every run of the mill oven.I poured beef broth in the pan and that chunk of beef came out very good with no mess..!! Pulled and wrapped at 140..perfect...
  14. delbbq

    WSM rust bubbles ?

    It's a Smoker not a show car..
  15. delbbq

    Help with neighbours

       What type of dwelling are you in and do you really smoke everyday..?? Would you be allowed a wood stove where you live?
  16. delbbq

    Cold Smoker and crockpot for smoking various meats?

      I like to do anything pulled in the slow cooker first with spices and after a partial pulling smoke it for a couple of hours while doing ABT's or anything else..!!
  17. delbbq

    Canadian Bacon-lot's of qview

      Great Job..But It's "Back Bacon" not Canadian Bacon....
  18. delbbq

    Thin Brisket

    Just moved and the "New" grocery store is selling "Brisket Roasts" for about $3.00 a pound. Not a regular cut for this store and I have the first one in the Slow Cooker for enchiladas this weekend. After seeing these posts I'm going to buy a couple more..!! Can't wait to get things sorted out...
  19. delbbq

    Hello from Vancouver Canada

      Hello Skocumchuk..!!   Hey from Nanaimo..Lots to learn here..!!
  20. delbbq

    Freezing fresh fish before vacuum sealing

      If you have a commercial style chamber vac packer then I wouldn't worry about par freezing. We usually only par freeze when using a suction style packer to help keep moisture out of the machine. The less you process a piece of fish before freezing the longer it will last and nothing will...
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