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  1. radsmoke74

    Smoking some butts on a nice Friday off from the grind!

    Thought I would share some pics and post as I go. I soaked these for 24 hrs in Stubbs pork marinade while hitting with a meat tenderizer a cpl times to help get marinade down into the meat. Then I put a dry rub (Everglades Rub), I am using hickory at 225/235 temp give or take. I have a Sam Adams...
  2. radsmoke74

    1st brisket!

    Well here goes, I have smoked just about anything and everything (within reason) at least pork and poultry anyways! Today it's time to take on the brisket! Ceramic smoker with peach and hickory over lump coal and a ceramic stone with a cpl of Sam Adams octoberfest beers in the water pan...
  3. radsmoke74

    Fire died while smoking a butt!

    Ok so I went to bed at 1 am and smoker was holding at 271 nice and stable. Woke up at 5 am and smoker had went down to 150. I checked internal meat temp and center was 140 on the nose. Quickly resolved the problem and smoker back up to 230 within 30 minutes. So my ? Is this butt should be l...
  4. radsmoke74

    1st smoke with peach wood

    Just curious if anyone has any advice on what kind of meats go well with peach. I picked a bag of chunks up today and using it with cherry and hickory mixed ( unfortunately I'm out of my favorite, pecan) anywho I got a whole chicken smokin with a whole reds red apple beer on fresh garlic clove a...
  5. radsmoke74

    New to site

    Hello just wanted to hi to everyone. I have checked out the forum several times and found some excellent info so thought I would join. I am using an Akorn chargrill smoker. I started using this as kind of an test to see if I wanted to spend the cash on a kamado joe ( which I still do ) but wow...
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