Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. martyj

    Refill on Charcoal

    Good morning, I'm sure this question has been asked more then once but I can't seem to find the answer so I apologize if this is a redundant question. My question is this. I'll be smoking a brisket in cold temps this weekend and I don't think I'll be able to get the whole cook done on one full...
  2. martyj

    Smoked Pheasant

    What internal temp does pheasant need to be cooked to? Thanks
  3. martyj

    Butcher Paper

    Question on butcher paper. Looking to switch over from foiling brisket to using butcher paper. Gordon's seems to be the only place local to pick any up. I was looking for pink butcher paper but they only seem to have peach or white. Is the peach actually the same thing as pink? Also, all the...
  4. martyj

    WSM Temps

    Quick question. Finished my third smoke on my 22' WSM. I used my Thermo TP-08 at the grate level and the temp at the grate level is 25 degrees hotter then the factory thermo on the lid. I realize that the factory thermos are never accurate but I expected it to read hotter at the lid then at the...
  5. martyj

    Wings on a WSM

    Quick question regarding wings on a WSM. I've been using a Masterbuilt electric for a few years now and just got a new WSM for my birthday. Looking to smoke wings for the first time on it. I'd like to cook them in the 325-350 range so that I don't have to throw them on the grill. Being that I've...
  6. martyj

    Short Smoke on A WSM

    Just stepped up from a 40 MES to WSM 22. Put it together last night and want to do a short smoke this weekend to see if I can regulate the temps fairly easy before I put a brisket on. My question is, if I plan to do a short smoke, say 6 hours or so, for ribs or a fatty, doing the minion method...
  7. martyj

    Question on Slicing Brisket

    In the past, I've always separated the point from the flat prior to cooking. I'd like to try cooking it whole this time and I'd still like to make burnt ends out of the point.Once the brisket has reached temp, do I just slice straight down and cut off the point or will there still be a...
    • martyj
    • Thread
    • Replies: 4
    • Forum: Beef
  8. martyj

    Wanting to try Smoking Cheese

    I'm thinking of trying to do cheese for the first time. I have the cold smoker attachment for my Masterbuilt electric. From what I've read, an ideal temp is somewhere around 70. If I were to smoke around 65, how long would I smoke for? Thanks for the help
  9. martyj

    Hello Fellow Smokers

    Hello, This is Marty. New to this forum and live about 30 miles east of Detroit Michigan. Relatively new the smoking world. Purchased a 30' Masterbuilt about 4 months ago and kind of jumped right in. So far I've done 3 or 4 pork butts, multiple racks of ribs, a couple fatties, and baked beans...
Top Bottom
Back
Clicky