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  1. timmyt509

    Looking for a good spicy bbq sauce recipe

    If anyone is willing to share a good recipe for a spicy bbq sauce I would really appreciate it. I am cooking for a wedding and the groom likes spicy sauce.
  2. timmyt509

    How do I get more smoke flavor using a stick burner (lang)?

    I have a Lang 48 and most of the food that comes out of that is really moist and tender, but it seems like there is not lots of smoke flavor. I read on this forum that certain woods provide different flavors. It seems like no matter what type of wood I use tastes the same. All the wood I use is...
  3. timmyt509

    Storing homemade bbq sauce question!

    Should you always give any homemade bbq sauce a hot bath for 30-45 minutes or is justing storing in the refrig for a few months ok?
  4. timmyt509

    Anyone want to trade something for a Douwe Egbert liquid coffee machine(brand new still in box)?

    I have a Douwe egbert coffee machine that is used in a business, it was an extra one and is brand new. Let me know if interested and thanks. I could use some good salmon and halibut.
  5. timmyt509

    How do you keep the flat of a brisket moist when you seperate the point for burnt ends?

    So I was wondering when do you seperate the point from the flat to make burnt ends? And how do you keep the flat moist? Do you just wrap it in foil and put the flat in a cooler? Thanks for your help!
  6. timmyt509

    non fat milk question

    A recipe calls for 2 cups non fat milk. When I measure it at 2 cups then I put it in a spice grinder it comes out to about a cup since it is powder. So my question is do I need 2 cups of the powder or 2 cups of the regular product before powder?
  7. timmyt509

    pork fat with skin on

    So I came across some pork fat but has skin on. Just to make sure I', correct, I need to remove the skin for adding the fat in sausages?
  8. timmyt509

    looking for a smoked jalepeno & cheese sausage

    I tried a really good sausage the other day that was smoked. It came from a meat market and man it was good. It had chedder and jalepenos not sure on what else it had. I was wondering if anyone would share a recipe? Thanks!
  9. timmyt509

    Looking for shelter plans for my smoker

    I was just wondering if anybody had any good plans that I could use to bulid for my lang 48? I want to be able to smoke more than I do now and not have to worry about the weather so any help would be very appreciated. thanks!
  10. timmyt509

    need help with preserving bbq sauce

    I read online somewhere that if you add water to a mason jar and microwave it until the water boils you can empty the water out and put your fresh homemade bbq sauce in it and tighten the lid and it will be safe. So my question is has anybody tried this? Another question is can you give a hot...
  11. timmyt509

    Anyone try hackberry?

    I read a few older posts on this but I was wondering if anyone has used hackberry and if it is good or not? I appreciate all the help that I get from this website.
  12. timmyt509

    I need a beef tenderloin recipe

    I have been searching the internet for a good beef tenderloin recipe and was wondering if anyone here can give me a recipe and at what temp do you pull it? Thanks.
  13. timmyt509

    temp control on my new lang 48

    So yesterday I used my new lang 48 patio and it was hard for me to keep even temp. Maybe because it was my first smoke in it and also it was around 40 degrees outside. But it seemed like i had to have both intakes on firebox opened to about 3/4 to get it to stay around 240. I would add 2-4 small...
  14. timmyt509

    question on seasoning my new lang

    I'm seasoning my new lang and the question I have is on pigroast.com it says to throw a piece or 2 on the fire after you have sprayed with water and turn damper to 45 degrees and almost close firebox dampers. Ok so my question is how long do I leave it in that postion? because I get alot of...
  15. timmyt509

    mesquite is it good or bad?

    I have read in a few books that mesquite is good for grilling but not for smoking because it has a bitter taste and can leave a residue in your smoker.I was wondering what the real scoop is on it so please help.
  16. timmyt509

    3-4 year old apple wood

    I was wondering if wood being this old is still good to use? Not sure if there would be any flavor in it so I am asking you guys. Thanks.
  17. timmyt509

    I ordered a new lang 48 patio

    So I am very excited to move up to the next level form a Bar B Chef Offset to a lang 48 patio. Just wondering if anybody has any good tips for me? Thanks.
  18. timmyt509

    Looking for a lang smoker

    I would really love to but a lang smoker if anyone has one for sale in or around the Nebraska area. Please let me know and thanks for your time.
  19. timmyt509

    pics of my first smoked Prime Rib from 7/17

    The first pic is after a night in a red wine marinade, the second pic is about 2 hours into the smoke, The 3rd pic is   nnnnnnwehwnnn when I pulled it of the smoker at around 140 degrees and ofcourse the last pic is the final product. Let me know what you guys think?
  20. timmyt509

    how to get that blue smoke

    So I was wondering when I smoke why is the smoke white? Even when you throw a few wood chucnks on why is it thick white smoke? Can anyone give me some advice? thanks.
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