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  1. Goofball

    Masterbuilt smoke generator has creosote buildup

    I use a wire brush and a cleaner called Awesome on my MB40, it eats creosote like there is no tomorrow! I run it for an hour to burn off any residue from cleaner that I missed. https://a.co/d/j5vVkid
  2. Goofball

    St paddys sauerkraut

    I made a bunch of it once, man it smelled bad while fermenting. Came out OK though I guess, needed more of the spices IMO It can take anywhere from a week to a month, depends on the flavor you are going for. https://honest-food.net/fennel-sauerkraut-recipe/
  3. Goofball

    Did my cousin screw this up?

    He never said what he was planning to do with it, but I think he is going go the corned beef route in his Sous Vide. My wife made one a few weeks ago, took a 50 hour bath, but it came out great. Better than anything I have ever done in the pit. She posted pics on FB and maybe he saw that.
  4. Goofball

    Did my cousin screw this up?

    ahhhh good to hear, thanks for the quick response!
  5. Goofball

    Did my cousin screw this up?

    My cousin posted his recipe for a brisket he has in a brine for 8 days, I have never used Tender Quick before, but it seems that four cups of Tender Quick to 1 gallon of water is too much. Am I wrong?
  6. Goofball

    First time using Prague #1

    Did you follow a recipe?
  7. Goofball

    55-gallon drum offset build

    "TLDR Unknowingly built 55 gallon drum offset smoker with potentially dangerous epoxy lined barrels, what should I do?" That right there says start over to me. I don't have time to read all the comments on this post from 2011 but skim through it: Red Lined Barrels
  8. Goofball

    Love to smoke but can't eat after?

    It's happened to me before a couple of times. I found that if I stepped away from the bbq area and kitchen while the meat was resting and took a shower, or went for a walk for a bit the feeling would go away. I think it is because of the smells/flavor I am constantly around while preparing the...
  9. Goofball

    Smokin' Strings

    I used leftover Hickory from smoking some bbb, using the amazin pellet smoker maze thing. I think I did it around 4 hours like you suggested. Temp never got noticeably hot enough to even bother looking at the temp gauge.
  10. Goofball

    Smokin' Strings

    I couldn't resist, my daughter and I made some this weekend too.
  11. Goofball

    Smokin' Strings

    Wow I have smoked cheese for awhile now, never thought to do mozzarella sticks! How long do you typically smoke something that small?
  12. Goofball

    Hello from SoCal

    Thanks for the warm welcome everyone! SonnyE you must live in Valencia/Santa Clarita area? My wife works over there, and my son pretty much lives at Six Flags.
  13. Goofball

    Hello from SoCal

    Been here awhile, read many good posts. Figured it was time to make an account instead of lurking. Thanks for having me here.
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