how to

  • 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. A

    Wooden Smoker Build - Choriso.

    Hello, I am planning on a building a cabinet smoker out wood - North American Pine. Something like the images uploaded here (which I may have got from SMF). Approx dimensions: Height - 6 ft Width - 4 ft Depth - 2 ft Heres my question, I need advice and suggestions with regards to the smoke...
  2. Preacher Man

    Preacher Man's Posts

    Preacher Man's Posts I tried to add my recipes whenever possible, but I often don't use recipes and just wing flavors and measurements. Even on posts that I don't have recipes, I still included them here to share my methodologies/ideas/thought processes. Beef: Basic Brisket Method 9 lbs...
  3. Preacher Man

    How to Intensify Flavor in Sauce?

    I've been working on a BBQ sauce lately using a beer from a local brewery I frequent. I like where I'm headed, but one thing I'm trying to do is really intensify the flavor of this beer but also keep the sauce at the current thickness. My thought is to just add more beer and reduce it down...
  4. Preacher Man

    Pre-Cube Chuck for Burnt Ends?

    Smoking a brisket in the early morning. I also found a Chuck Roast for $1.99/lb and thought about doing burnt ends with it. From everything I've read around here, y'all smoke 'em like brisket and cube them up at the end. Has anybody ever pre-cubed the chuck like you do with pork belly burnt...
  5. bmudd14474

    Searching and Tagging

    We have had some feedback from members about our search function. It works great but the problem is that there are so many results and no way to sort by recipes or how to threads etc. Well we actually do have the ability to do this but its not been used much up until now. Let me introduce you...
  6. mark in the pit

    Crowd Cow Coullotte Steak

    Crowd Cow Coullotte Steak Ingredients: Coullotte Steak Oil Salt Pepper Garlic Method: Very quick and easy. Get your grill good and hot just like you would for a ribeye or new york strip steak. Than just rub with oil to prevent sticking to the grill. Next rub all other ingredients to taste...
  7. mark in the pit

    Beef Bacon from Beef Rib on Oklahoma Joe Offset Smoker

    Beef Bacon from Beef Rib on Oklahoma Joe Offset Smoker Ingredients: Beef Rib (The thicker the better) Brine Brine: 3 Tbsp Salt 1/3 Cup Sugar 2 Tbsp Pepper 2 Tsp Paprika 1 Tsp Pink Salt Method: Thoroughly mix all ingredients for the brine. Remove bones from the beef rib. Rub brine all over...
  8. mark in the pit

    Reverse Sous Vide Pulled Pork ( Pit Boss Kamado )

    Reverse Sous Vide Pulled Pork This was my first attempt as Sous Viding anything. Following instructions from online manuals I used the recommended temp of 145°F for Sous Viding pork. I personally couldn't handle the texture. What I learned from this sous viding experience is that I prefer my...