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  1. floridasmoke1

    Very small beef shoulder - 7 hours?

    Going on about 7 hours on a very small beef shoulder. Maybe 2lbs max. Starter wirh smoker temp about 235. Should it take this long?
  2. floridasmoke1

    Anyone use a good no sodium brine/marinade/injection?

    Been doing a lot of simple chicken breasts on the smoker lately. Have to keep my diet in check and also limit sodium. By definition, you can’t really brine without salt. So I guess brining is out. Anybody have a good marinade with little to no sodium? Or an injection? Broth and spices...
  3. floridasmoke1

    Probe cord organization

    Didn’t even think about this when I bought my ink bird. I got the 6 probe one and love it. But keeping the cords nice and organized when in use and when stored may be an issues with six of them. Anybody found any cord rollers or any DIY way to keep these babies organized? Saw this as a...
  4. floridasmoke1

    What can I smoke with 1lb of pellets?

    My girl bought me a Kona variety pack of several 1lb bags of different wood pellets. I’d like to run some taste tests using the different kinds. Anything I can smoke that would only need about 1lb of pellets, so I can try a few different smokes with the different bags and see the results?
  5. floridasmoke1

    What materials can I use for a charcoal grate/tray?

    What materials are good to withstand the heat from burning charcoal? I want to add a grate or tray under my fire ring in a bge so I can have the charcoals burning closer to the grill grate. Basically it will be this grate, fire ring, and cooking grate on top the fire ring leaving only about 4...
  6. floridasmoke1

    Can I cook without the smoke ring on bge? Trying to get food closer to coals for searing

    I know the fire ring is described as protecting the base from heat. Would I do damage if I removed it to cook at high heat to get the cooking grate closer to the coals? Tried to do a really quick small steak the other night. I didn’t have a ton of coals and the grill was hot, but I feel like...
  7. floridasmoke1

    Is the lavalock nomex seal safe for food?

    Non smoker related. I have a big aluminum 5 gal pot that I use for outdoor cooking, like jambalaya and gumbo. The lid is not very heavy so I want to create a seal around it and will put some weight on it to keep it sealed good. I have some of the lavalock seal. Would this be a good option...
  8. floridasmoke1

    Beat way to do steak on BGE

    Just cleaned out my GFs bge that she said hasn’t been cleaned in a looooong time. Couple weeks ago we did some sausage. I burnt it. It was my first time using her bge, and first time using a bge at all. Didn’t have a lot of light in the patio either so I couldn’t really see the progress of the...
  9. floridasmoke1

    Best way to get accurate therm readout of grill?

    I have a GMG Davy Crockett. I did some chicken breasts today. Entire time, the smoker temp was showing 275 while my thermometer I had in the smoker was showing 250-255. Both fluctuated a bit but it was always a 20-25 degree difference. After I took all meat off, I let it keep going...
  10. floridasmoke1

    Are the drip pan/deflector pans necessary?

    I have an older GMG Davy Crockett. Has anyone removed the two drip/slide pans underneath the grates and above the fire box shield? I’m thinking about taking those out and simply placing a large baking pan underneath. Would not having those two slide trays there cause any issues with heat...
  11. floridasmoke1

    Smoking small chicken pieces

    I have a bag full of bite size frozen chicken pieces, white meat. Going to defrost them and smoke them. Any tips on time and temp? Should I marinade? Just dry rub? Have only done thighs and breasts before.
  12. floridasmoke1

    How can I add an upper rack? Drill?

    I have the small Davy Crockett pellet smoker. I'd like to add another rack above the current grates. Is there something I could attach inside like four little holders to hold another grate? I could always just drill in but then that adds four holes where smoke could escape. Could I put some...
  13. floridasmoke1

    What can I smoke tomorrow with no prep tonight?

    Planned to do a pork butt tomorrow. Can't get any meat tonight and rub it and have it set overnight. Anything I can buy tomorrow morning and get going after a few hours? Should be smoke, not smile, in title.
  14. floridasmoke1

    First "big"smoke - small Boston butt, same guidelines?

    I've done jerky several times and chicken as well. This will be my first time doing a long smoke. I have about a 3lb bone in Boston butt. Rubbed it last night and I just took it out the fridge. Do I follow the same method as a 10lb butt? I'm going to let it sit for about an hour. What temp...
  15. floridasmoke1

    Smoking pasta noodles?

    Would this work? I came across one video where a guy said he just puts the dry spaghetti noodles in the smoker. I'm going to a little Italian dinner this week and was looking for something different to bring. Could I just put the dry noodles in there and get some smoke flavor? Will the dry...
  16. floridasmoke1

    Anyone have any luck smoking in cold temperatures (30s)?

    Looks like we will be having a "snow day" tomorrow and not going into work. I might try my second smoke to give me something to do. I have one of the Master Forge vertical green charcoal smokers. I made a previous post about my first smoke. I was having trouble keeping the temps up to smoke...
  17. floridasmoke1

    Did my first smoke last night, and found a ton of helpful info here; I have a few more questions

    Jumped right in and did my first smoke without much knowledge going into it. It didn't come out too great, but it wasn't horrible. I have the cheaper end Master Forge green vertical charcoal unit. I was having a hard time keeping a steady temperature. I could get it to right above 300, but then...
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