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  1. pitmasternmakin

    Where is the best place to buy a Smoky Mountain Big Block?

    During my search for info on GOSM Big Blocks, I noticed that Bass Pro Shops are not carrying them anymore. Landmanns online store has jacked up prices compared to what I read that others have paid for them. Does anyone know if another dealer has them at the lower prices? Next question is...
  2. pitmasternmakin

    Need updated opinoins on Backwoods Smokers

    There are a few comments about Backwoods Smokers already in the archives. But unless I missed something they seem to be fairly old. I am looking for a new smoker and, "wow" there are sooo many choices. I really like the thought of a well built well insulated smoker with temp control. Does anyone...
  3. pitmasternmakin

    Getting conflicting temperatures for PP

    Hey  Guys, I was reading The Smoke and Spice Barbecue book and it says a shoulder is finished at a 160 to 170  degree internal temp.   Do any of you use an internal temp less than 200 to complete your butts?  Also how many of you that cook around 220  temp wrap n foil mid way thru cooking and...
  4. pitmasternmakin

    Questions about proper wood age and smoke color.

    Hey Guys, I live in Southern Kentucky. The most common method of smoking around here is starting a fire of Oak or Hickory slabs close by the pit.  Then shoveling the coals under the meat.  I believe this is may be called the direct heat method.  However we do raise the pit 24 inches plus over...
  5. pitmasternmakin

    direct smoker vs side box

    Ok , What I have learned about smoking is from my uncle.  I have cooked on a concrete block pit where I built an oak slab fire and transferred hot coals to the the pit. The coals are about 24 inches below the meat.  I cook between 185 and 210 degrees.  This does work well and seems to be the...
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