Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. getsmoked

    New Smoker!

    I fired up my new Brinkman vertical smoker, "Jesse Brinkman" last weekend. The maiden voyage included beef short ribs, crab blade steak and brisket. First time using red oak, and I couldn't be happier! Oak with beef is now a given! I'll admit that I've been spoiled with my "set it and forget it"...
  2. getsmoked

    Howdy

    So I've been actively smoking for about 12 years. I typically stick to the tried and true fan favorite, pork ribs, beef ribs, brisket, pork butts, whole chickens, wings, turkey legs, turkey hotel breasts, salmon, shrimp, scallops, veggies for smoked salsa, sausages, jerky, sea salt, etc. I use...
  3. getsmoked

    Does where the wood is grown make a difference?

    Was wondering if anyone has heard anything in regards to where the wood is grown geographically affecting the flavor of the woods, making certain woods from certain parts of the country better to use? Does climate, rainfall and soil content in, say, the northwest produce a different apple wood...
Top Bottom
Back
Clicky