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smoking

  1. dirtsailor2003

    Bacon Season has arrived

    A few weeks ago our Costco had bellies on sale so I picked up two nice ones to make into bacon. I like to dry cure and cold smoke my bacon. I had planned on smoking on the 24th of October, but life got in the way so Smoke day will be Nov 2nd. I will be cold smoking and plan on smoking 18 hours...
  2. S

    I took an hour nap as usual...

    But i over slept, it was 3 hours, and the brisket i was smoking at 200-225 might have hit temp, but now it's back down at 165, I've got it in oven now at 275 wrapped in PBP How long should I keep it in oven and check temp? 3 hours? Thanks in advance
  3. dirtsailor2003

    Smoked Chicken Enchilada Casserole

    Been craving enchiladas lately so I decided to make enchilada casserole. Its super simple too make and you can change up the fillings depending on what you have or want. Instead of rolling them up you just lay the tortillas flat like you would like lasagna. Here's what I put in ours this time...
  4. B

    Ok Joe offset temperature control issues.

    I purchased an Oklahoma Joe offset smoker. After cooking in it a few times I have found that controlling the temperature on a long smoke is very troublesome. I have done some mods to the smoker. I added gaskets, made a baffle for it, and added a charcoal basket. I can keep a constant...
  5. C

    Where do ya'll get your high quality product

    I live in Germany and want to find out which suppliers you go to, to get your bits and pieces in the United states. High quality, good offers, large selection, Well known in the community
  6. ragsbbq

    WSM Spatchcock chicken question

    I'm doing 4 whole chickens on my WSM 22 for 4th of July. Is it ok to put two on top rack and two on the bottom rack? I know normally you would never put chicken on top with something underneath but wasn't sure if it would be ok to put 2 of the birds on that lower rack? Thanks in advance for...
  7. B

    Need Help With my Smoker Please

    So I have the Masterbuilt Electric 135S Smoker and was wondering when I'm smoking my meat for a long time, am I suppose to let the woodchips turn into ashes and then empty them out or do I put more in and change them in a later time like 2-3 hours in?
  8. R

    Brining time question

    Hi I have a boneless fresh half of pork leg that invoked out and I’m brining it for Easter. I used pops brine and it said 3-4 weeks but after re reading it, it said for whole hams, I was curious as is this is too long and if it is how long should I bribe it? I also injected it rather thoroughly.
  9. Daz

    Aloha from the beautiful island of Oahu

    Hi all, my name is Daz and I live in Honolulu. I stumbled upon this forum on google search. In the state of hawaii we love smoking! So 4 years ago I bought my first Akorn 22" Kamado, totally messed up my first cook, jumped on google, found Amazingribs.com, and everything else is history. I ended...
  10. T

    Beginner needing advice on smoking in bad weather, any help would be appreciated!

    Hello all, So I've been interested in cooking (with a bigger interest in meat) for a while now, and I love BBQing. Today, my first smoker arrives! I have a landmann kentucky smoker arriving (I know it's not the favourite smoker amongst the pro's but it'll do for a beginner), and honestly I CAN...
  11. E

    Hello from Texas!

    My name is Ed, consider myself a rookie when it comes to smoking because I started little under a year ago. It all started when I saw some Malcolm Reed videos on YouTube and just had to try it so I went out and bought a cheap smoker, as I have a Char-Griller Smoker with a firebox attachment...
  12. Cook63

    Smokehouse build

    Starting this build in July. Finished all my metal work yesterday and put fire to it today. Finally cold enough here in Kansas to be able to get some cold smoke rolling!
  13. O

    Smoking Method In Oven

    Hoping some of you out there might be able to help me in coming up with a good way to smoke in an oven with wood chips. Generally smoking in an oven you could just create a tent but im dealing with smoking 40lbs of ribs or salmon at a time in a commercial oven using 3 or 4 racks. Currently i am...
  14. Jonathan Carlson

    New to Smokin, NEED HELP!

    Hey All, I'm new to smoking. Have to start out simple, so my first two smokes was chicken leg/thighs, and turkey legs. I bought me an Oklahoma Joe offset smoke/propane combo. Instant success. However... my temps right out the gate jumped to 250-280 range. I couldn't get it to drop and my overall...
  15. McCann519

    Superbowl Smoking Plans??

    With superbowl quickly approaching, I am just wondering what everybody's plans are for smoking up some delicious food for the game :) I am going over to a friends house to get together with the guys in my fantasy football league. We always do a potluck for Superbowl Sunday. Since some of the...
  16. S

    Smoking Pork Shoulder

    Franklin, First I enjoy your show. Your inspiration helped me decide to tackle a big chunk of pork. In Denver we have a few technical problems we had to overcome. Roasting a roast in a charcoal grill is fraught with things which could go wrong. Cooking at 5280 feet above sea level will...
  17. absinthedragon

    First Chuck Roast... Fail :(

    Greetings everyone, On Sunday, the lady and I decided to smoke something spur of the moment while we were out getting a couple items for dinner. We were in Aldi, and their cuts of meat change periodically, and I decided to see what they had. They had a pre-marinated Chuck Roast that was...
  18. Faceplant247

    Howdy from North Texas

    Hello hello! I'm new to the forums and looking forward to the ensuing discussions. I'm an avid hunter and wild game food fanatic. I enjoy grilling, smoking, sous vide, cast-iron cooking and, curing/dehydrating meats. I made 18 pounds of venison breakfast sausage tonight that turned out great...
  19. 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...
  20. B

    smoking pulled pork/slow cooking combo

    Hey guys im just getting into the smoking world and loving it. Just looking for opinions on a few things...I'm having about 25 people over for a friends 30th bday on Saturday at 430pm. I offered to make pulled pork for everybody. It's my first time doing a pork butt. I bought 5 pork butts about...
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