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  1. shawnc

    Steady Temp due to welding blanket issue

    What a great day for smoke'n a brisket in the winter wonderland of Minnesota. This year I decided to invest in a welding blanket to help get control of the temp swings as I believe the only time I can't smoke is when I am gone. So here is the question I am hoping I can get some feedback from...
  2. shawnc

    Candied sliced jalapenos

    Saw this on the internet the other day and decided I should try this. The sauce that these cook in was very sweet with a sudden hit of heat that I was worried it would be too hot for the individual jalapenos. Once they cooled down the initial flavor is sweet followed by a very nice jalapeno mild...
  3. shawnc

    A little bacon wrapped stuffed sweet peppers

    My second time doing this, the first time ended in failure as the bacon failed to cook. And in advance, thank you for any information, comments, likes, pointers that you do share for me and everyone else
  4. shawnc

    Mistaking made trimming the brisket

    Tried cooking risk it again tonight and made a mistake and trimmed too much of the fat cap off so it did not protect the meat as much as I was hoping and got a little bit too hard and crusty on the bottom. Tasted great and did not break when I did a bend test on a slice. Also removed a little to...
  5. shawnc

    Brisket Sunday smoke

    Being it was a beautiful day out this morning I decided to fire up the smoker. Had a point of a brisket that I was going to just do burnt end with but decided a full smoke and slices would be just as well.
  6. shawnc

    Smoked ribs question

    Yesterday I did a sweet rub on a rack of ribs. When done the ribs were tender, almost fall off the bone and the crust on top was very nice but it was not a dark caramelized appearance. The fat I left on it rendered very nicely. The paprika I didn't think was that heavy but the ribs have a real...
  7. shawnc

    Smoked BBQ Salmon

    Decided to try doing smoked salmon with a BBQ sauce glazing. My son tried the finished product and he liked it....have to share the rest now. Here's some photos Started with this Here is midway And the finished product
  8. shawnc

    Brisket with an issue

    So I decided since it was the first time since the lockdowns had opened up that I would have a brisket for the fmaily and a couple friends. Granted eating on the deck was perfect and the flavor of the rub was much better than before for the brisket, I made a mistake. Should have cooked it fat...
  9. shawnc

    First attempt at smoking chicken legs

    I decided to change up my preferred choice of protein as the brisket had not completely thawed, and chicken legs and trying out 4 different rubs (3 new ones and one of our tried and true ones) to see which is best to our taste. Best part of all is my son has been wanting to learn how to cook...
  10. shawnc

    Third brisket attempt

    Tried my third brisket on the smoker tonight and found that I got the rub correct for how I like it. My son helped mixing the rub up and we used fresh ground pepper which really made it pop. Everything tasted wonderful however the pull test I didn't do too well at. I guess I'll just have to keep...
  11. shawnc

    First attempt at brisket

    GOOD MORNING EVERYONE! What is a better way to start out the morning then post a few Q pics on my first attempt at a brisket. I had read and watched a lot of different videos and thought I can do this....I hope. Was amazed how early the sun comes out also. As with all posts, love to hear...
  12. shawnc

    Pork ribs two ways

    So my wife told me tonight she doesn't care for smoked foods so I made her some boneless ribs using a boil, sauce and broil. They turned out nice. I also smoked some pork ribs for 4 hrs, wrapped them and then let the broiler caramelize the top every so slightly here are images
  13. shawnc

    Taste testing to decide which to use

    Did an oven cooked pulled pork last week and now doing a smoked pulled pork for my oldest son to decide which he wants for his Eagle Scout award lunch. For this smoke I am also using wood sticks (after got a good base of lump charcoal going) and finding that the temp is staying more consistent...
  14. shawnc

    First attempt at beef riblets

    Tried some beef ribs, removing the membrane took a little extra effort and I missed some it seems. The smoke ring looked great, my rub (lightly applied) was nice but they seemed a little tough. Next up will be the Angus prime rib roast
  15. shawnc

    First smoked Turkey

    Wow, the information that everyone shares here is so helpful. Thank you to everyone. I tried a smoked turkey on thanksgiving (ran out of time to do a practice) and from brining to spices, the information helped me make a home run on the bird. Skin was not as good as my oven cooked bird but...
  16. shawnc

    charbroil 1280 heat issue

    I have done a few meats in my smoker after completing the mods suggested. I have an issue and not sure of the cause. I have repainted the firebox with the high temp paint but recently  burned it off again trying to maintain a 250 degree temp in the cooking chamber. I am sure that the heat in the...
  17. shawnc

    Thank you to those that post

    I have been doing a lot of reading here over the last 2 months learning as much as someone can without doing. Last weekend my son's gave me an early father's day gift of a char broil 1280. We put it together and added the sealing and chimney mod I read about here. Did a nice burn to clean out...
  18. shawnc

    Look'n to start smoke'n

    Found this site looking for advice on a smoker I am contemplating purchasing and noticed that the purchase of the smoker is just the start. Modifications seem to be needed for many smokers to help improve them and I found it very helpful with what the many members have shared. Looking forward to...
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