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  1. omegadog12

    WTB a backwoods smoker

    Is this still up for sale? Is it the Gen2 model that's deeper that will hold a hotel pan? The OmegaDog
  2. omegadog12

    Dry brining and Jeff's Rub

    I'm about to try dry brining. Will dry brining (salting ribs, butts, etc. before cooking), then adding Jeff's Rub (regular rub and Texas rub) make the meat too salty? I usually LIBERALLY apply Jeff's Rub to ribs/butts and allow to sit overnight. Should I decrease the amount of rub I use? Thanks...
  3. omegadog12

    Smoking with Mesquite-heartwood vs whole chunks

    Point Taken!! Thanks. I have been known to sweat the details too much instead of just having fun. Let's get the blue smoke started!     OmegaDog12
  4. omegadog12

    Smoking with Mesquite-heartwood vs whole chunks

    Have a crazy question. I'm about to pull the trigger on a Karubeque C-60 and now looking at various woods. Came across mesquite heartwood ("no bark or sapwood"). Anyone with any experience with this? Any thoughts on whole mesquite vs mesquite heartwood? Any thoughts on adding mesquite at the end...
  5. omegadog12

    Win a prize a day from A-MAZE-N Products - enter here every day through 6/23!

    "If I win the A-MAZE-N-PELLET Smoker Contest, I plan to to smoke one of every kind of meat at the store this summer"
  6. omegadog12

    Win a prize a day from A-MAZE-N Products - enter here every day through 6/23!

    "If I win the A-MAZE-N_PELLET Smoker Contest, I plan to smoke SOMETHING EVERYDAY THAT I'M OFF this summer
  7. omegadog12

    Curing and smoking a Turkey, need some advice

    Hi All,  I'm new to the forum and I hope that this isn't a thread hijack. I have smoked many turkeys using a brine without a cure. Is it necessary to use a cure in the brine or have I just been lucky in not getting food poisoning. My brine usually consists of 1 gallon water, 1/2 cup Kosher...
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