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  1. needsmetidaho

    Let it smoke...let it smoke... let it smoke (My 1st attempt at documenting a Brisket smoke)

    Well, tomorrow is Christmas Eve. The night before the big J.C's birthday. I have been successful at turning my wife's idaho family into Southerners. Well, sort of.. We have brisket every year for Christmas dinner. I will be starting the smoke tomorrow morning and smoking it all day. I used a...
  2. needsmetidaho

    What about Rotesserie smoking?

    I dont see a forum for this? I love going to this restaurant around here. Its a Brazillion Steak House. The meat is slow cooked on an upright Rotisserie. I cant duplicate upright cooking, but I love the idea of a Rotisserie. Has anyone tried smoking using a Rotisserie? If so, I would be very...
  3. needsmetidaho

    Do these really work?

    I have never used an electric smoker. Seems like sacrilege to me. However, I am curious about them. The problem with wood smokers is regulating the temp. it can be quite the challenge and babysitting them can be worse. Especially if the weather is bad outside. On these electric smokers, Im...
  4. needsmetidaho

    Looking for a good BBQ sauce recipe

    I have never tried making my own sauce before. Seems there are soo many recipes out there, its hard to know what to try. Well, I think its high time to start experimenting with this and come up with a good one. Here are my critera for what I think Id want in a good sauce. I am from Texas, so I...
  5. needsmetidaho

    Trying to change my email, but cant

    It seems that when I singed up, i must have fat fingered my email address. So I dont get notifications of posts. My email in my account says that it is [email protected], with an N. It should be [email protected], with an M. When I change it and hit save, I get a message that that there is...
  6. needsmetidaho

    A smokers poem (I was asked to repost this to a wider audiance. I orioginaly posted it in meat)

    To Marinade, or not to Marinade: that is the question: Whether 'tis nobler in the mind to suffer The slings and arrows of outrageous Brining, Or to take arms against a sea of Injecting, And by opposing end it? To smoke: to sleep; No more; and by a sleep to say we end The heart-ache and the...
  7. needsmetidaho

    Whose got the best prep for their brisket?

    I know this is a loaded question. Different part of the county do different things and swear by those meathods. Dry Rub, Wet Rub, No Rub. Marinade, Brine, Inject. Im very interested in who does what. I have tried most of the meathods above with the exception of Injecting. Not even sure if...
  8. needsmetidaho

    A Christmas Smokers poem

    To Marinade, or not to Marinade: that is the question: Whether 'tis nobler in the mind to suffer The slings and arrows of outrageous Brining, Or to take arms against a sea of Injecting, And by opposing end it? To smoke: to sleep; No more; and by a sleep to say we end The heart-ache and the...
  9. needsmetidaho

    My name is Phillip and Im here to say, I love to smoke and smoke all day

    Hows that for a roll call? I posted my 1st in the meet section. I am originally from Texas, so I know how to smoke and I have been doing so for about 30 years or so. But I still have stuff to learn. Life is a journey. Its all about learning. If you think you have it all down, you dont. Me, I...
  10. needsmetidaho

    Suggestions are welcome

    I have been smoking meat for years. I am from Texas. I think if you from Texas and dont love grilling and smoking your meats, something is seriously wrong with you. I love to smoke Turkey, Chicken, Brisket, but in the past few years, things seem to have changed. Maybe its because of new methods...
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