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  1. boisblancboy

    Northern Michigan Red Oak

    So in my area I have access to as much red oak as I can get my hands on. Well just about 2 weeks ago I found, cut down and split a dead standing red oak tree. Didn’t hardly have any bark on it. Well today for Christmas I got a wood moisture meter. Right away I couldn’t help myself and tested...
  2. boisblancboy

    Horizon 16" classic vs Yoder Cheyenne

    After reading a very lengthy thread of the Yoder Wichita and Cheyenne drafting issues it made me a bit nervous to go with the small Yoder offset. I know it seems many people have had success with it, but also many have had problems. Since researching I've come across the Horizon 16" classic...
  3. boisblancboy

    Water pan/therm probe

    Hey guys this may be a really dumb question but here goes. Depending on the amount of room I have in the cook chamber I sometimes run a bigger or small water pan. I also try not to open the cook chamber up if I don’t have to and sometimes I haven’t noticed my water pan had gone empty. So I’m...
  4. boisblancboy

    Offset outside care

    For those of you that can't store your offset inside and have to cover it do you ever coat the exterior of the unit in oil?
  5. boisblancboy

    Yoder cheyenne

    I'm about to pull the trigger on my first stick burner, the Yoder Cheyenne, but I have a couple questions first from anyone that has experience with this unit. 1. Is there room to cook two 10-15lb briskets at the same time? 2. What size(length) do you recommend for the wood splits? I'm...
  6. boisblancboy

    Wood opinion for offset smoker

    Hey guys. I've been smoking meet now on my masterbuilt vertical propane smoker now for a few years. I feel I'm having great success but being that smoker wasn't the most expensive and its thin metal construction I know it won't last forever. With that being said since my knowledge has grown I'm...
  7. boisblancboy

    Hanging a brisket for smoking

    Hey guys I have a smaller vertical Masterbuilt two door gas smoker. Love the thing but because of the dimensions there would be no way to get a average sized brisket to fit laying on the rack. Is there any reason why I couldn't hang it or is that a bad idea? Any tips would be appreciated. Brandon
  8. boisblancboy

    The pit barrel smoker opinions

    Hey guys just wanted to pick your brain a little on the pit barrel smoker. I've been searching for into on it but haven't found a lot. Plus I don't take to heart a whole lot from what info they have on it from their website. I like real world experiences So first thing I'm seeing it's that...
  9. boisblancboy

    Cutting and freezing brisket

    My local butchers have briskets for around $75, can't remember the exact weights. All I know for my smoker and the amount of people I would feed a whole brisket would be too much. Any tips for the correct way I could cut it and freeze/store the rest for later? Also what's a decent price for a...
  10. boisblancboy

    Heat distribution?

    Alright guys I just smoked a 3.5 lb beef brisket. It turned out great but have a question about the heat. I smoked it a temp of 250F and at about the 8 hour mark the internal temp of the meat was about 143 and not climbing. I ended up bringing it in and finishing it in the oven, also set at...
  11. boisblancboy

    Flank steak recipe

    I looking for some suggestions for smoking a flank steak. My wife makes a good grilled flank steak so I want to try smoking one. I don't know if I should brine or rub or a marinade? Looking for help. Thanks
  12. boisblancboy

    Looking for heavier smoke flavor

    Ok here is what I have been doing. Any meat I have smoked so far I have smoked with a smoker temp of 240-260f and cooked the meat to whatever the recommended internal temp is. I have been using mostly apple chunks roughly 3" across disks by 3/4"-1" thick. When I'm cooking i usually throw one...
  13. boisblancboy

    Pork butt temp stall?

    I did an 8# pork butt about a week ago. Had the smoker preheated to about 240f at 6:00am and slid the butt in. Everything seemed to be doing good till about 2:00pm when I notice the IT of the butt really slowed. Once it hit 160 ish it was hardly going up. By 6:00pm it hit 172F and I pull it out...
  14. boisblancboy

    Seasoning smoker

    For the first burn on my new smoker I plan on it just burning all the fumes and nasties off of it. The second they recommend coating the inside with cooking oil, which I will do. My question is I am thinkin of coating the outside of the box with oil too, will this help it prevent rusting? I...
  15. boisblancboy

    Masterbuilt Propane smoker

    I just got this smoker for Christmas and can't wait to use it: http://www.masterbuilt.com/index.php/products/smokers/30-inch-vertical-gas-smoker-2-door.html I have one question, in the manual it says "not to use wood chunks", anyone offer and explaination why? I also received a 25 lb bags of...
  16. boisblancboy

    Suckers?

    Does anyone have an recommendation on how to smoke suckers? We always get a good run of suckers every year so I would like to try and smoke some. Just looking for some ideas.
  17. boisblancboy

    Time and temps for a Turkey

    Ok guys a couple simple questions. Just need some help with the basics. I do have the Masterbuilt Electric Smokehouse too. What are the rules for time and temps per weight of a turkery? Also how long should I brine it? I like to use tender quick salt in water just enough to float an egg and...
  18. boisblancboy

    Size of wood chips?

    I will start off by telling you what i just bought for equipment. Just got a small masterbuilt electric smoker. The first time I used it, it seemed to work out just fine. The question I have is, i cut myself some apple wood chips that has been dry for a long time. I cut 3/8 to 1/2 disks from...
  19. boisblancboy

    New Guy from Northern Michigan

    Hey there everyone. Im 27 and just started getting into smoking. I just bought myself a small electric smoker made by Masterbuilt. It reminds me of a small college frig. Anyway I just did my first project which was a 2lb cornish hen. I made some brine up of tender quick salt and brown sugar...
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