Toggle sidebar

beginner mistakes

  • 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. B

    First Offset Smoker Cook - Beginner

    Hey y'all, Just bought my dream offset smoker as a HUGE jump from the Weber Kettle I used to smoke on (Snake method for those curious). And I did my first cook on it just a couple days ago, want to share here the experience and also discuss about my learnings. Equipment: Franklin Pit, shovel...
    • bluesrv
    • Thread
    • beginner beginner mistakes cook time first cook offset smoker
    • Replies: 11
    • Forum: Beef
  2. BBQbevo

    Removing rust from Dutch Oven - what to do?

    I have a wire brush attachment for my power drill, what is the best way to remove this rust? I have a smoker that I just seasoned, can I oil it up, stick it in there at 400-500, and then clean off the rust?
  3. C

    Ham Curing Mistake

    I'm just pulling four hams I had curing and am second-guessing what I did and if I have to throw it all out. I had my butcher split the hind legs of a pig into four hams so 9 to 10 lb each (bone-in) and about four inches thick. I did a brine which was about two gallons and 2 cups salt, 2 cups...
    • CJNL
    • Thread
    • beginner mistakes cure food safety
    • Replies: 22
    • Forum: Curing
  4. B

    First time making Summer Sausage...help!

    I just made summer sausage with venison and pork fat. I measured out 10 lbs of ground meat and added my cure/seasonings. I realized as I was putting them on the smoker that I was 1.5 lbs of on my measurement. I went ahead and smoked them for 5.5 hrs to an internal tempt of 160 degrees...
Great deal on LEM Grinders!
Top Bottom
Back
Clicky