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  1. grinder

    Grill tool recommendations

    Looking for recommendations for heavy duty, long handle grill tongs and a spatula. I'd like something around 24", for when I'm doing high temp searing and that won't bend when picking up a rack of ribs. Thanks, Grinder
  2. grinder

    BBQ Pit Masters

    Just re-watched  the first season on netflix, I had kind of forgotten about the show. Did they ever make a second season?
  3. grinder

    Brisket input needed

    I'm going for my first attempt at briskets, I bought two 5 pounders and have some questions for the pros. I haven't seen much on this forum about rubs, spritzes or wood choices for briskets. I want to pull one for enchiladas and slices the other for sammies. Mesquite seemed like the obvious...
  4. grinder

    Smoking pizza

    Anyone tried it? Just thinking, thin crust with fresh tomatoes, garlic, mozzarella , basil and evo, smoked with cherry sounded good. Any suggestions on temp, time, ect? My gosm will hit 400 deg. , no problem, 550 with a grease fire. I'd even try a frozen, for giggles.
  5. grinder

    Resetting Et-73

    Is there a way to do a quick reset, when the smoker goes above or below the set temp? For example, I set the low smoker temp for 225, the smoker temp drops below 225 and the alarm sounds. Is there a way to reset the alarm without having to reprogram all the temps back in?
  6. grinder

    Help with ET-73

    I'm not sure how to shut off the alarm and reset if the smoker goes above or below the max/min temps.
  7. grinder

    Reheating pulled pork

    I'm cooking 2-8lbs. butts for a memorial day party, starting at 1pm. I would like to do my smoking Sunday, during the day so, I don't have to be up all night Sunday night/Monday morning. Should I pull the pork and add finishing sauce before putting in the fridge? Any comments or suggestions on...
  8. grinder

    Jerky Smoking

    What's your favorite flavor wood for jerky and the type of meat you're using it with?
  9. grinder

    wood question

    When selecting wood for smoking, is there a differance between heart and sap wood? Also, should the bark be removed? I have quite a bit of hickory and cherry, I want to use for smoking. I split the fire wood into managable pieces then, bandsawed into 3"-4" lengths, then split into usable sizes...
  10. grinder

    Country Style Ribs

    Looking for suggestions for smoking them. I've used the 1-2-3 method with rack ribs, with great results. Has anyone tried the 1-2-3 method with country style ribs? I'm smoking 60 lbs., so it would be a bit of a hassle, messing with the tin foil. Any suggestions? Thanks, Grinder
  11. grinder

    GOSM Question

    If I'm only smoking a couple things and only need one rack, where should I position it. Top, bottom or in between or does it matter?
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