/ Register

  1. 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.

help

Page 1 of 2
  1. luanvan24
    Thread

    Help !!: icon_mad

    nhận làm luận văn mẫu lời mở đầu luận văn cải thiện giá trị thương hiệu Trong bài viết này, Luận Văn 24 sẽ chia sẻ có bạn mẫu lời mở đầu luận văn...
    Thread by: luanvan24, May 2, 2019, 1 replies, in forum: Food Safety
  2. Joshua DuPre
    Thread

    Having Trouble with a Cook off

    I am new to the BBQ cook off competition and I have done a BBQ competition for 3 years thus far and I have had less than 4 people to all of my...
    Thread by: Joshua DuPre, Jan 25, 2019, 4 replies, in forum: MS Smokers
  3. Matt Bell
    Thread

    New Guy Bisket Question

    Hey everyone! I'm new to the smoking game and currently using a Masterbuilt Portable gas smoker (gift from in-laws). I've done a few cooks (chuck...
    Thread by: Matt Bell, Nov 25, 2018, 8 replies, in forum: For New Members
  4. Isaac R
    Thread

    Help!

    Hey guys! First of all, I would like to welcome myself to what appears to be a wonderful forum of enthusiastic smokers :) Now, on to more...
    Thread by: Isaac R, Oct 29, 2018, 50 replies, in forum: Electric Smokers
  5. Joe Hart
    Thread

    2 9lb butts

    I am 7 hours in to smoking 2 9lb butts. Internal temp is currently 140, need these by 2 this afternoon. Am I going to make it? Should I increase...
    Thread by: Joe Hart, Oct 20, 2018, 15 replies, in forum: Messages for All Guests and Members
  6. masssmoke
    Thread

    brisket advice sought

    Hi all I bought a small (4.5lb) brisket flat that I plan to smoke tomorrow. I don't do brisket near as much as I do ribs and pulled pork and it...
    Thread by: masssmoke, Sep 8, 2018, 20 replies, in forum: Beef
  7. SlavFlavBlav
    Thread

    Substitute for pink salt aka prague powder #1 ?

    Hello I plan to make pastrami next week but i can't find any pink curing salt, all i can find is white curing salt and morton tender quick. Is...
    Thread by: SlavFlavBlav, Aug 7, 2018, 6 replies, in forum: Curing
  8. David Applin
    Thread

    What Went Wrong?

    Hello! I gave smoking my first ever attempt today, the results where...Mixed lets say! I was following a recipe from DJ bbqs new book for Pork...
    Thread by: David Applin, Jun 25, 2018, 15 replies, in forum: Pork
  9. beef_chief
    Thread

    Plan for First Brisket

    So far I've only smoked 5 racks of pork spare ribs over a couple of smokes. But I'm jumping to brisket this Saturday per the request of my dad for...
    Thread by: beef_chief, Jun 14, 2018, 21 replies, in forum: Beef
  10. Reece
    Thread

    New to smoking and need help!

    Hi, I am very new to smoking. In fact, I haven’t even smoked my first cut of meat yet. I was given an Oklahoma Joe Highland as an early Father’s...
    Thread by: Reece, Jun 7, 2018, 22 replies, in forum: Beef
  11. saltandpepperonly
    Thread

    New Smoker?

    I am looking in to upgrading from my current rig. I have a basic "Brick and Mortar" store bought smoker my wife got me a little of a year ago....
    Thread by: saltandpepperonly, May 31, 2018, 18 replies, in forum: Wood Smokers
  12. donpachuco
    Thread

    Need Some Vent Help

    Hello. For the time being, I have a cheap electric smoker (analog), that I got as a gift. All I know is that it came from Sam's Club at some...
    Thread by: donpachuco, May 20, 2018, 15 replies, in forum: Electric Smokers
  13. The Noid
    Thread

    New to smoking and need advice on how much wood to use.

    I'm a total newbie to smoking. I just bought a Vision Komodo S series. For my first smoke I tried chicken breasts. I put 5 Breasts on, 4...
    Thread by: The Noid, Apr 25, 2018, 13 replies, in forum: Poultry
  14. trillo15
    Thread

    Ham Questions

    I have a question about ham. We got a pig butchered at the local butcher a while ago, and there were some hams wrapped up in butcher paper. They...
    Thread by: trillo15, Mar 29, 2018, 1 replies, in forum: Pork
  15. trillo15
    Thread

    Meat Selection

    Hey Everyone! Still new to this, and learning everyday. So far on my smoker, I have only done Pork Ribs, Loin, and Chicken. I want to take a...
    Thread by: trillo15, Feb 24, 2018, 4 replies, in forum: Meat Selection and Processing
  16. UphillWillie
    Thread

    Help with cold smokers

    Hello, I'm new here and new to the smoking community but where I work I need to become an expert over night. Now that's not going to happen but...
    Thread by: UphillWillie, Feb 19, 2018, 9 replies, in forum: Other
  17. mdmucf
    Thread

    First brisket - help

    So I have a master built jams gas vertical smoker that I have had for the past 4 Years. I love brisket but have always been leery of trying it...
    Thread by: mdmucf, Feb 17, 2018, 12 replies, in forum: Beef
  18. SmokinAl
    Thread

    THE PAPER PLATE METHOD FOR VACUUM SEALING

    We used to roll the edge of the bag over to try to keep it clean, but it always seemed to distort the end of the bag. And half the time it still...
    Thread by: SmokinAl, Jan 24, 2018, 40 replies, in forum: Blowing Smoke Around the Smoker.
  19. Capsaicin Burn
    Thread

    New from Dahlonega Georgia

    I am very new to smoking meat but I have always wanted to learn. Today I have some pork ribs on my MES 30" for my first smoke ever. I bought my...
    Thread by: Capsaicin Burn, Jan 6, 2018, 13 replies, in forum: Roll Call
  20. new smoker 55
    Thread

    NEED HEEEEELP PLEASE

    I am smoking 2 8lb Boston butts. I went to bed at 1am and the IT was at 137 (on its was for 40-140 rule). I woke up at 6:30am and the smoker had...
    Thread by: new smoker 55, Dec 6, 2017, 5 replies, in forum: Roll Call
Showing results 1 to 20 of 21
Page 1 of 2