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  1. danny45

    To flap, or not to flap....

    that is the question!! Hey guys.  I've getting ready to smoke 3 slabs of pork ribs tomorrow and I've read different things.  I've read that a lot of poeple leave the loin flap on, while others say to cut it off.  The supposed advantage of cutting it off is: 1.  the whole rack of ribs gets...
  2. danny45

    What am I doing wrong?

    I hope this is in the right section.  My New Braunfels Hondo offset smoker is technically considered a charcoal smoker, but I use small wood logs to smoke with. I'm having a problem getting my food to the desired temp. I was using a analog dial type meat thermometer but bought a digital...
  3. danny45

    I need EMERGENCY help from you pros!!!

    Okay folks.  I'm in a jam and need your help.  We're having a family get-together tomorrow afternoon and everyone wanted me to smoke a couple of roasts and a bologna roll.  Bologna is done.  I've still got two hours to go on the roasts. Here's my problem.  With my work schedule, I couldn't...
  4. danny45

    Smoked my first Chuck Roast.....

    .... the other night and it was delicious!!!  Only problem was, a 3 pound roast didn't last very long with 5 adults and 2 kids eating it.  Sorry, no Q View as I haven't figured that part out yet.  Still trying to learn to cook.  :D Anyways, I took the roast and rubbed mustard over it, then...
  5. danny45

    New guy from Oklahoma

    Hi folks.  My name is Danny and I live in N.E. Oklahoma.  I'm an old fart, but new to using a offset smoker.  All previous smoking was done on an R2D2 style.  I recently purchased a New Braunfels Hondo smoker (now owned by Char-Broil, I'm told) and so far I love it.  I've only used it twice. ...
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