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  1. ocean82

    Look at this lump (and associated Q-view

    This is the biggest single piece of lump I've ever gotten. Came out of a bag of Royal Oak. This is what I'm smoking today After red wine and garlic marinade Rub applied About to put her on the Horizon over cherry and hickory.
  2. ocean82

    Price check?

    I apologize if this should be in another subforum.  I currently have a Horizon backyard classic 16" smoker. The only add-on is a drop-in sliding convection plate. It's about 2 years old (covered all the time) and in great shape. I clean her after every smoke and it has a nice seasoning inside. ...
  3. ocean82

    The smokiness of my bacon changed

    This was my first time making bacon. I used a pink salt, salt, brown sugar, maple syrup brine for a week then hot smoked as low as I could it over cherrywood for about 3 hours. I set it in the fridge overnight and sliced it up the next morning. It tasted great, but the smokiness was almost...
  4. ocean82

    I think I figured out my problem

    I posted a thread a while back about my cooking times taking much longer than predicted. I'm talking 6+ hours for BB ribs. Here's a link to my original thread: http://www.smokingmeatforums.com/t/132101/cant-seem-to-get-baby-back-ribs-right-update Well, I decided to get a Maverick ET732. Now, my...
  5. ocean82

    Sneak peek

    Brown sugar spice rub on and patiently waiting in the fridge for smoking tomorrow!
  6. ocean82

    Loading up the firebox of an offset

    What's your method? Straight wood? Charcoal?  Full chimney? Half? More? Pile of charcoal and wood on top? Pile of charcoal and wood on sides? Mix and match?  I find myself doing 3/4 chimney of blue bag, keeping it piled instead of spread out and I put 2-3 wood chunks on the perimeter...
  7. ocean82

    Can't seem to get baby back ribs right (UPDATE)

    I've only been smoking meats for a year now. I've done shoulders, salmon, chicken, and brisket successfully and I can repeat that success. It's the baby back rib that has eluded my quest for smoking perfection. I have attempted 8 smokes and can't get the tenderness I desire. I'm not looking for...
  8. ocean82

    Smoking a brisket today. Q-View

    I marinated a 6lb flat brisket for about 18 hours in pepsi, worchestershire (sp?), olive oil, and minced garlic cloves. Took it out this morning and rubbed it down with sugar, salt, garlic and onion powder, paprika, and a few other things that sounded good. After I got the smoker fired up and at...
  9. ocean82

    Favorite beers

    Beer is a gift to mankind. It's time to celebrate it. What's your favorite style? What's your favorite drinking beer? That is what beer is your go to beer for a session of drinking? What's your all time favorite special occasion beer? My favorite styles have to be Belgian ales and...
  10. ocean82

    Hello from VA Beach

    Hello everybody. I recently got into Backyard smoking and grilling about a year ago. I started with a piddly little $40 vertical smoker and once my BBQ started getting better, my family pitched in and got me a Horizon 16" Classic. I love it, but feel a bit unworthy of a smoker like that. That's...
  11. ocean82

    New to smoking, need tips from Horizon owners or anyone really.

    About a year ago, I really got into backyard grilling and smoking. I started smoking on a cheap Lowe's brand vertical smoker. After learning the basics and finally putting out some quality meat, my family pitched in on my birthday and bought me a Horizon 16" Classic. I love the smoker, and have...
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