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.
-
BBQ for the Cause! (With Q-View)
Folks, going to interject a little politics into my barbeque. I'm a teacher in Ohio. I, along with 300,000 other people in this state are under attack by our legislators who seek to destroy my union's ability to advocate for me so I can advocate for my students. As teachers, we're the first to... -
Picnic shoulder...first time..
Went to the store yesterday, no pork butts to be had! So I picked up a picnic shoulder. On the smoker since about 5 am. Anyone have any experience with it? How does it pull? -
Chicken Wings, smoking how long?
Doing one piece chicken wings, smokin' em with some cherry wood. How long should I do it? Got em' closer to the firebox (brinkman with an offset) -
Smokin' on a Sunday
Butt went on at 5:15 this AM. TBS coming through the chimmney. Haven't smoked in looong time.....feels good. -
Have you ever used Frontier Brand Charcoal?
HOwdy folks, just threw on a butt, and I've been picking up Frontier brand Charcoal for a while now. It's lump and the stuff is heavy, natural hardwood. It's very dense, they sell the stuff in 10lb bags, but the bags aren't as packed as Royal Oak or Cowboy Charcoal, for example. Some of the...- woody
- Thread
- Replies: 4
- Forum: Charcoal Smokers
-
I need help (Brisket Rub)
I saw a recipe for a brisket rub earlier on here today, can't seem to find it, even with the search function, it had old bay, chili powder, kosher salt and stuff. Help! -
Flat vs. Point
Hey folks-- I'm going to do my first REAL brisket (the unreal one was on the ECB and wasn't much of anything, had to pop it in the oven 'cause it wasn't reaching proper temperature so it doesn't count) tomorrow. I've looked over the trimming tips, thank you to everyone and I will be doing it... -
Chicken Turkey
So I've got an 7.94 lb chicken in the smoker...hence the name chicken turkey. How long do you think it'll take. I've got the probe in it....but I was wondering baseline time per pound on this. Thanks. -
Pork Butt Rubs?
You know, I told myself, I'll keep smokin' when school starts (I'm a teacher) and I'll do it every weekend, and I'll be on the board every week....and I was wrong. I log back in and it's been TWO MONTHS since I've been here. Yikes. So, uh, Happy Holidays, including Halloween, Turkey Day and... -
Butt got put in at 5:13 AM
After a long smoke drought....I'm baaack. Pictures to follow, the butt's like 7#. Biggest ever for me, plus it's bone-in. Usually I get the deboned. I'm in for the long haul on this one, I guess. -
Pork Shoulder Roast
Saw this on sale at Kroger's. Is it the same thing as a butt? Does it Q in a similar manner? Or would I be better off buying a butt? It's bone-in, BTW. -
replacement pyrex probes.
I have a pyrex professional digi thermo, any idea where I could pick up extra probes for it?- woody
- Thread
- Replies: 1
- Forum: Meat Thermometers
-
Help with my first butt...
I've done butts before, but this will be a completely on the smoker butt as opposed to throwing it in the oven. First, I started it at 9 AM, so it's not going to be ready for a while. It's a 3 lb butt (boned) so will that affect the cooking time for me? (like shorten it) Anyone know a good... -
NC vinegar based sauce...
Not too big on tomato based sauces or sweet sauces... Wife's from NC, went to her hometown, had great pulled pork w/ a vinegar based sauce..... Anyone have any good carolina-style sauce recipes out there? Please share.- woody
- Thread
- Replies: 8
- Forum: Sauces, Rubs & Marinades
-
First Spareribs smoking....
Got my first spareribs on right now. (I'm a teacher, so I have a few weeks left of smoky freedom heh!) I've proved my ability with BC chicken, figured I would move on. I will post pics and updates as things progress, going to use the 3 2 1 method. Already I've had a fiasco...more later. -
Pics from last weekend...
Did another bird and my first fattie, though it was a "Pilgrim's Pride" turkey sausage from Walmart, I think. It wasn't too bad and had a nice smoke ring. Unfortunately I couldn't get a pic of it (Got eaten too dang quick). -
Stupid question about lump & chimney use...
Alright. I said it was a stupid question, but here I go anyways. When I use (gasp) briquets in my chimney, common wisdom says don't put 'em in until they ash over. Right? Also, they pretty much hold their shape while they burn in the chimney. When I use lump & get it started, I fill the...- woody
- Thread
- Replies: 6
- Forum: General Discussion
-
Apple Wood Chips!!!! You'll never guess where I got 'em!
First, let me just say I've only smoked with Mesquite and Hickory. They're great, but man are they....smoky. I was looking around the local Mejiers and I found a bag of apple wood chips! It was about $2.99. I threw some in a foil packet in the good 'ol silver smoker....and whew...that is the...- woody
- Thread
- Replies: 7
- Forum: Woods for Smoking
-
First Smoke EVER!
Alright, it wasn't my first smoke ever, first smoke on the new rig, a Charbroil Silver Smoker. The old rig was a Brinkman electric water smoker. The bird was about 5 lbs, and in the past I used a molasses/ pickling salt brine...this time I didn't brine it at all. I filled a Canada Dry Gingerale...
