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  1. reannalynne

    recurring charcoal problem

    This happens whether I use lump or briquettes, and I don't know what to do to stop it. I light a chimney, and by the time it's ashed over, the bottom later is all ash/gone. If I don't wait quite that long, the charcoal is on fire and STAYS on fire in my smoker. If I am attempting the minion...
  2. reannalynne

    Meat options for pastrami?

    I've never made pastrami and really would like to since hubby and I have been eating a lot of it lately from the deli. I want to start small, and am hoping to not have to go and purchase beef. (My dad is a butcher, we have a family farm) I have chuck roast, sirloin tip roast, and rump roast...
  3. reannalynne

    Smoker recommendation?

    Right now I smoke with an Ecb style Brinkmann. Instead of modifying it, I'd like to upgrade, but don't know what would work. I enjoy charcoal/wood smoking so I'm trying to stay away from electric, but I'm afraid I may need to go that way. I'd like something with a door on it instead of lid and...
  4. reannalynne

    Quick Question --- Please Advise!

    Going to be smoking a whole chicken this afternoon. I'm getting all my stuff set up and don't have nearly as much Stubb's Briquettes left as I thought I had.  I was going to use peach wood chunks.  I am running the cheap vertical Master Forge, very similar to the ECB.  Is there a way that I can...
  5. reannalynne

    Whole chicken question

    Tomorrow I'm going to be smoking a chicken for the first time. I've done pulled pork, chuck roast, meatloaf, and Easter hams from scratch so far. Numerous times each. I am planning on spatchcocking the chicken and instead of brining, injecting the meat under the skin with a butter/apple...
  6. reannalynne

    Smoked Salmon Help? !

    I have found numerous threads giving step by step instructions on how to smoke salmon but I can't seem to figure out what will work best for me. I got the brining part down pat, but when it comes time for the smoker that's where I am confused.  I don't have a fancy smoker that I can "set" the...
  7. reannalynne

    Qview pulled pork

    I just finished my pulled pork. It took 10 hours. It's amazing and I'm excited to take it to the Christmas party I made it for tomorrow. I used a 1/4 fresh ham and a finishing sauce that was recommended to me from this site. It wasn't nearly this good last time I made it, I think the finishing...
  8. reannalynne

    Pulled Pork....Minion method question...HELP!

    I have used the minion method every time I have smoked, and have never had any issues.  My smoker is just a brinkmann el cheapo. Right now, I am making pork and I am not getting a lot of smoke...almost none...I filled it the same as I always do but something is wrong.  The coals are still...
  9. reannalynne

    Fresh ham?

    I just picked up a 20# fresh ham from the butcher shop. There are only two of us in the household, so I had them quarter it, leaving me with 4-5# hams.  Do I have to brine it before smoking, or can I smoke it without brining to give it a different flavor? What is the recommended method? I am not...
  10. reannalynne

    fresh ham?

    I ordered a fresh ham to smoke in a couple of weeks. Any tips for doing so? It's not cured at all.
  11. reannalynne

    my first time making chuckie

    I wrapped it a little too late, but I think it turned out pretty well!
  12. reannalynne

    Red skin potatoes

    I have some red skin potatoes I would like to use up for dinner tonight. I am smoking a 2 to 2-1/2# chuckie, already on the smoker.  Any suggestions of a way I can cook these potatoes on my smoker? Is that even possible?
  13. reannalynne

    (another) Chuckie question

    Is there a way to make burnt ends with a chuck roast? I have never done it before and want to try, but don't even know how to start. I don't want to use the whole roast for burnt ends, just some of it. Is it possible?
  14. reannalynne

    What should I smoke? And a few other questions...

    My husband and I are still very new to smoking, we haven't done very much at all yet.  The only thing I have smoked so far has been sirloin tip, and I was hoping to smoke something for dinner tomorrow since I will be home all day.  We have the cheap 'beginner' Master Forge green vertical...
  15. reannalynne

    New to SMF, new to smoking

    I live in Pittsburgh, PA and am VERY new at smoking. I have not even used the smoker yet that we received for Xmas. My husband is used to smoking on our propane grill with indirect heat and has tried our smoker once and did not succeed. The smoker that we have is the upright green Master Forge...
  16. reannalynne

    Smoking sirloin tip with master forge?

    I have the inexpensive master forge smoker that is sold at lowes for $60. I would like to try to smoke a sirloin tip roast on it tomorrow, and I have yet to use the smoker. My husband attempted to use it for ribs one night while I was at work, and he said they turned out pretty terrible. I have...
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