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  1. graperadio

    Drip Pan - Custom

    No matter what I did, after smoking, some dripping would miss the drip pans and coat the bottom of the smoker. The dipping would fall between the pans or along the sides. Not a big deal, but I like to keep my smoker relatively clean. My answer was to build a "liner" for the bottom of my...
  2. graperadio

    What is pork cushion meat?

    Saw this in a store recently. They weighed about 8 lbs each. They did not have the same shape as a pork butt. They were more square in shape.
  3. graperadio

    Do you use foil to "finish" your meat?

    I do not, but I do not have a problem with those that do.
  4. graperadio

    I know I am new here, but I do have a suggestion

    Do you think it makes sense to have a forum that is focused on smoking principles? For example, I want to make a post about plateau management. This would apply to brisket as well at pork. Under the current organization it forces me to choose a meat though the concept applies to both beef and...
  5. graperadio

    Turkey skin

    I would like to get a crisper Turkey skin when I smoke a whole Turkey. The meat comes out great, but the skin can get tough or rubbery. I assume the skin needs a higher temp to crisp, but when I do that, I do not get the depth of smoke in the meat that I would prefer. Any suggestions?
  6. graperadio

    Manage the draft

    I have a Klose unit with an offset firebox. I think there is no better unit made today. When controlling oxgen in the smoke, one has the choice of the intake by the firebox, and/or the exhaust on the chimney. I tend to adjust the intake over the exhaust. I like to keep the exhaust fully...
  7. graperadio

    I love bqq and wine

    I have been smoking meats for over 25 years now. I got the majority of my learning experiences when I was living in Virginia. I spent many summers visiting (and smoking) with commercial smokers as well as small well respected pit masters. Over 500 briskets and 300 pork shoulders later I am still...
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