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  1. little smokey

    Any concerns using Unfinished Southern Yellow Pine Flooring

    I have an opportunity to buy some Unfinished Southern Yellow Pine Flooring and thinking about using it for a smokehouse build, with it being flooring and Pine should I have concerns about using this wood?
  2. little smokey

    Question on brining a brisket flat for pastrami.

    The recipe I'm going with says brine 5 days, can you over brine and if not does it effect the flavor/saltiness?
  3. little smokey

    Question for those who have smoked a large Wagyu packer brisket before

    I have a large Wagyu packer I am going to smoke if I can fit it on my smoker, at some point remove the point to make burnt ends.  Typically I would smoke a packer to 160, separate the point and continue smoking the flat until an internal temp of 200-205.  I have heard Wagyu get done quicker and...
  4. little smokey

    Converting a Weber ONE-TOUCH® SILVER 22.5" to a WSM?

    Anyone ever try it using the Mini-WSM method?  If so looking for some info here, what size pot did you use for it?  
  5. little smokey

    Making Charcoal question

    Wanting to try making my own Lump is there any particular woods I should stay away from to make the lump?  Is there a bad Oak to use or any oak will due for Oak?
  6. little smokey

    Pork butt tasted like smoked chicken????

    So recently I smoked a pork butt in my Mini using lump and hickory chunks.  It was about 6lbs and took about 10 hours.  Had a wonderful bark but the meat itself had a chicken taste to it and two other people felt the same way about it.  Is it the method or the meat?  What would cause this? The...
  7. little smokey

    Meat Slicer Avantco SL310 - 10"

    Anyone have one or any opinions on these guys???  Looking at purchasing one and would like some feedback if you got it, thanks in advance.
  8. little smokey

    Smoking on the mini today, got a pork butt and some boneless beef ribs.

    Well actually as you can see I have the MES and the mini going today, started a pastrami last night that should be coming out soon. I am sure people are tired of hearing this but I have to say it also. These minis are just the best little smokers you can make. This thing holds a steady temp...
  9. little smokey

    Mini was broken in for the Super Bowl.

    Pork shots and ABT's Also made Scarbelly wings. Made tater pucks with sour cream flavored with rub and smoked Colby and Monterey.
  10. little smokey

    AMZNPS in the Mini

    Has anyone used it in a Mini and placed it on top of the steamer plate?  I just got away from buying chunk woods and have a range of different flavored pellets I would love to use.  If so what kind of temps have you gotten it too and had no problems with producing good smoke?
  11. little smokey

    Getting my Fatty on.

    Making two breakfast fatties both are chorizo and eggs mixed with kolby jack cheese. Using regular breakfast sausage and my bacon weave has some of Todd's rub on it. Smoking it with Pitmasters choice blend pellets. Finished pics to follow. Chorizo Chorizo cooked and added jalapeño diced...
  12. little smokey

    I have heard of double smoked ham why not double smoked bacon?

    I plan on trying to make my own bacon sooner or later but until that day comes has anyone ever tried taking some thick cut uncooked bacon and smoking it again?  Is that nuts or silly?  Thought just popped into my head so I thought I would ask.  I mean why not add your own Apple wood smoke to...
  13. little smokey

    What are you doing with your free tatonka dust?

    I am sure a lot of people took advantage of a-maze-n's latest special In which you got a free shaker of tatonka dust, so what are you going to do first with it? I have never tried it so my first thing to try is going to be chicken and either a spatchy or just thighs. The smell of the dust is...
  14. little smokey

    How does the cold affect your MES?

    I have a MES 30, and this is my first winter using it and want to know how much will it affect my cooking.  I am in Omaha so it normally is in the 20-40's during winter.  Sometimes lower of course. Thanks for any info
  15. little smokey

    Dried beef using the Bear carver method.

    So I removed all the fat and cured it according to the directions, thickest part was about 2.5 inches and has cured in the fridge for nine days. Soled in ice water for thirty minutes, changed the water and just completed a fry test. Here are my pictures of what it looks like after curing...
  16. little smokey

    People in Omaha or near Omaha , Nebraska check in please

    I have been in Omaha 15 years now and have fallen in love with this site.  Thought I would see who I have as neighbors on this site that also love smoking.  Stop in say Hi and where are you in Omaha.  My name is Mark and I am NW Omaha (90th and Fort area). Thanks
  17. little smokey

    Just an FYI about costco (In the midwest anyway)

    Costco has stopped ordering Packers since summer is over and do not plan on ordering more this year.  At least this is what the butcher told me at my local costco Last night.   Got me a fine 12lb packer at fareway last night for my camping smoke this weekend.  Gonna put her on at about 6pm for...
  18. little smokey

    First full packer smoke planning in progress.

    I have done a couple brisket flats but not a whole packer so I have some questions.   1.  I have noticed some people separate the point for burnt ends at 190 and some at 160, why the difference? 2. I want to slice my flat so I am planning on having it go to 195 or toothpick tender, so if it is...
  19. little smokey

    Just looking for opinions with your reasoning why please "Fat side up or down when you smoke a Bris

    I have only done a few and I always go fat side up and have never tried fat side down so please provide me your reasoning and how does it work for you.   My best brisket has been not foiled and I switched from rub to just plain old S&P with no foil and fat side up. The wife loved it and I plan...
  20. little smokey

    Hauling your MES

    If I am needing to haul my MES to another location and back should I be concerned about vibration in the bed of a pickup truck? Stand it up or lay it down before tying it down? Thanks for your input everyone.
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