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  1. cyclonefan

    Gmg - pizza attachment - storage suggestions?

    Helllo, I recently bought the pizza attachment for my gmg Daniel Boone pellet cooker. I have been very impressed with the pizzas cooked on it so far. As the attachment requires removing grates and heat shield, I'm wondering if anyone has found a tote or something to store the attachment when not...
  2. cyclonefan

    Pork loin today

    It's been a long no smoking winter here in Iowa, but today the outside temperature is high enough for me to fire up the WSM. I started with around a 9.5 lb pork loin that I picked up from Sam's Club. I cut it and half and put it in a brine overnight. Brine consisted of: pickling salt maple...
  3. cyclonefan

    Pork Butt Ham

    After reading about this for several months, I decided to give it a try. I started out with a twin pack of bone-in pork shoulder weighing around 10 pounds each from Sam's Club. I deboned and cut each one in half leaving four similar sized pieces of meat that was netted to keep shape. Pop's...
  4. cyclonefan

    Pulled Pork on WSM - Q View

    This is my second smoke on this smoker. The first being some chicken thighs that turned out pretty good (I prefer pork or beef). I'm 4.5 hours in and at 170 internal temp with the smoker keeping fairly steady at 245. I would usually foil at this time, but think I'll ride this one out without...
  5. cyclonefan

    New WSM 22.5 - A couple questions

    Today I put my WSM together (put some wheels on it as well) and a couple things came up that I hope someone can answer. 1. Where is a good spot to hang a maverick? I have it hanging off the access door, but that prevents a tight seal when done. 2. The lid is hard to put on. Almost as if the...
  6. cyclonefan

    First Chuckies - freezer clean out

    To make room for a quarter beef that's ordered, a clean out of my freezer was needed. Four chuck roasts and a brisket were found. My plan is to smoke these roasts to a "pulling" temperature and vacuum seal to enjoy later. Montreal steak seasoning, hickory smoke, and heat at around 240 is what...
  7. cyclonefan

    First Brisket w/ Q-View

    I started a brisket about an hour ago. I picked up a prime brisket from Sam's Club: Trimmed and seasoned it went into the smoker: I'll post more pictures later.
  8. cyclonefan

    First Back Ribs w/ Q-View

    This was my first attempt at ribs. Started with some Costco back ribs: Fired up my amazen tube (which I'm starting to really like): Cooked 2-2-1 using Chef JimmyJ's foiling juice: The ribs were great. Smoke and flavor were good. The ribs were meatier than anything I've had before. I...
  9. cyclonefan

    Completed my First Smoke w/ pics

    Hello, I completed my first smoke yesterday and am posing some pictures of the process. Day before -Inject with apple juice, sugar, salt mixture -Rub w/ sugars, paprika, salt, spices -Wrap in plastic wrap and refrigerate Early Morning (4:30 am) -Started the smoker and added wood chunks...
  10. cyclonefan

    New to smoking from Ames, IA

    After talking about doing it for a couple of years, my wife bought me a smoker for our anniversary gift. It's a Camp Chef Smoke Vault. I'm planning on trying to smoke a pork shoulder for pulled pork in the next couple of days. After reading this forum, I think I have a gameplan. Wish me luck.
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