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  1. 2nd hand smoker

    New to the new site

    Hi Steve, I'm a new old guy, or an old new guy, which ever way you look at it and I'm interested in this Buckboard Bacon cure, I'm in GA and i've been smoking meat for over 20 years but, I really want to get into Curing hams and Cold smoking Bacon. I think that it is a lost art that is...
  2. 2nd hand smoker

    newbie

    Man I think your on to somthing, It looks Great. Although I'm not a big fan of Mesquite, I'd love to try Addler. Also, I do think a good rub will really add to anything you smoke, just like a good Brine adds to smoked fish . Greg
  3. 2nd hand smoker

    You know you have a smoking problem when......

    You know you have a Smoking problem when: 1- you spend a perfectly good Saturday afternoon searching the archives of your favorite Smoking Meat Forum. 2- you kick the kids out of their treehouse to use it for wood storage. 3- You won't use your seasoned hickory to heat your home durring a...
  4. 2nd hand smoker

    first time and failed

    Johno, Don't worry, If it's really cold out it can take forever to cook on these smokers. You really need a meat themometer, either the electronic or poke-in Dial kind. After 4 hours, check it every 30 min. If it's really windy too, then after 5 hours I'd wrap it in foil and go inside to...
  5. 2nd hand smoker

    Finishing Sauce for Brisket

    I just found this forum and Here's my 1st Post. I can't wait to try this finishing sauce as I've tried to use the wonderfully flavored drippings from my Briskets to make sauces but I've always found them Too smokey. I've tried to use the fat in Roux's, and added the watery dripping to bbq...
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