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  1. metalmonkey

    Egg temp control issues

    I got my egg this summer and I am doing my second pork butt and I just can't seem to get the temp to stay under 250. It seems to slowly escalate over the first couple hours. I have the intake close to about 1/4" and the vent about the same. What am I doing wrong and why does it continue to build...
  2. metalmonkey

    New old smoke house

    We just bought and moved into our new old farm house (built in 1915) and it cam with this awesome old smoke house. I'd like to get it to work but I'm not sure how to. What do I need for a firebox? How do I hook it to the smoke shack? How do I size things? What should I use as racks or hangers?
  3. metalmonkey

    Calling the sauce gurus

    I need some help from some sauce pros. I'm not really a fan of heavy sauces. Dry rubs are fine but they get to dry after a little bit. And I'm not much of a fan of mustard bases. Call me a picky twit I know but I'd like to find a way to lighten up the heavy tomato/ketchup based sauces. Does...
  4. metalmonkey

    A survey please humor me.

    1. What is the best feature of your reverse flow smoker? 2. Why does reverse flow work the best in your opinion? 3. What is a good target price fora hobby grade RF smoker? Competition/commercial grade? 4. What is a good size for a hobby grade RF smoker? Competition/commercial grade? Thanks in...
  5. metalmonkey

    question to MES owners

    Does anyone have a problem with the bottom rack of meat getting cooked to hard or fast when you have a full smoker? Is it as simple as rotating the racks top to bottom very so often? I made a bunch of ribs yesterday and everything was awesome except the ribs on the bottom rack turned into rib...
  6. metalmonkey

    look what Santa brought me

    Actually it was my in laws. looking forward to smoking up some yummy stuff on this puppy
  7. metalmonkey

    my first turkey

    Hi everyone. I am am trying to plan out thanksgiving for my family a little bit ahead. I was wondering if you need to brine or inject a turkey to hot smoke it? This will be a whole bird probably in the 12 to 14 pound range. Is there any other little tod bits I should know before I dive into it?
  8. metalmonkey

    pork belly with the skin

    Has anyone tried smoking a pork belly with the skin still on it? I have a few oven roasting recipes where the belly is left with the skin still on but how would it do in the smoker? What would I need to think differently about or do differently?
  9. metalmonkey

    Easter dinner

    What is everyone making for Easter dinner this year? I need an idea. Feeding 15 and most of them are big hungry farm boys.
  10. metalmonkey

    Insulation

    I've always been curious what insulation gets used in these smokers. Is it special for hi temps or just cheap Lowes stuff for inside a wall?
  11. metalmonkey

    avatars

    Can somebody please inform me what i am missing? I want a different avatar yet I can't figure out how to change it. FYI I use the mobile version. Been thinking I need a land line to change it. Is this true?
  12. metalmonkey

    bone in leg of lamb

    I'm looking for a good recipe for doing a bone in leg of lamb. Any help is appreciated.
  13. metalmonkey

    new to smoking but love to eat

    Hey everybody I'm new to all of this although I have been an avid griller/eater all my life. Just jumping into smoking and I'm in the process of building a grill-smoker of my own design. I'm a welder/fabricator/business owner by day. I take on all kinds of custom projects for people. If you have...
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