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  1. D

    Heavy Duty Wire Racks?

    Hey there, I'm looking for some heavy duty wire racks similar to the ones used for baking, but I want heavy duty ones that aren't going to be bothered by the weight of a roast or something. I'll primarily use them for wings, I think, but I figure I want to make sure it they can stand up to...
  2. L

    Clean smoke, the final discussion

    Hi, I have been researching this for months. I've read about the combustion temperature of wood, watched harry soo explain this in a vid as well as several other people and I still cannot wrap my head around this. Example: Harry soo puts his wood chunks under hot coals and waits to see blue...
  3. S

    Exhaust Placement on UDS and Smoker - Grill Functionality on UDS

    Hey Guys I am new here, but am planning a UDS build and have raked the internet with no real answer to this question. Where is the best placement for a UDS exhaust? I have read that the top is best as it induces the most airflow over the meat, the top side is best because it allows some smoke...
  4. R

    Using Masterbuilt Gravity Series Without Controller?

    Hi folks, I’ve had my Masterbuilt 560 Gravity Series smoker for almost 2 years now. So far, it’s been awesome. The one obvious downfall about it is that it needs to be plugged in. I was curious if anyone has experimented with using one of these smokers “unplugged”. It’s designed similar to a...
  5. N

    Smoking in the rain

    I live in Seattle area and it rains too much for me. It used to just drizzle and I could grill year rouund, that was before I decided to start smoking. Now it rains hard, the last 4 or 5 years it has gotten way worse. And, I don't have a covered grill area. Everything is just out in the...
  6. B

    Family Favorite - Smoked Pork Ribs

    Just you garden variety packaged ribs from the supermarket. Generously sprinkled with my "Dad's Pork Rub". Coated with "Dad's Pork Rub". I make all my own rubs and such. The temperature is perfect. If you can grill it, you can smoke it! Half way through. Under the rib is honey, brown...
  7. larryb

    bbq gloves

    Any recommendations?
  8. Daba's BBQ

    Any Good Suggestions for Books on Smoking?

    Good morning everyone. I love to read and love to cook (duh). I got some great BBQ books for Father's Day, and now I'm looking for a few more to get me through the summer. I am looking for books strictly about smoking (recipes, techniques, etc)., not grilling i.e. Weber-centric. Any...
  9. C

    Masterbilt Cast Iron Skillet

    So I’ve run into the same problem as a lot of people with my Masterbilt John Maclemore Signature Series where it gets too hot due to the stupid design of the chip pan. Im going to use a cast iron skillet as the chip pan. Does anyone know if I should use dry chips and chunks or if I should soak...
  10. K

    Smoked Cured pork loin is it right?

    Community, I am a newbie to curing meat and I'm not sure if it was done correctly. I used a cure recipe from the Hungarian smoked pork loin and I did use Instacure/Cure#1. That doesn't contain nitrates. Im had it in the cure solution for 10 days, then I had it hanging in cold smoker for 3...
  11. papa g

    Cherry wood question

    I have a friend who builds cabinets and furniture and uses cherry a lot. He has offered to give me his scraps for smoking. Just making sure it will be fine to use for smoking meat. Thanks
  12. A

    Cold Smoking in Alberta

    Good evening everyone, my first post here, what a great forum to find, so much great information and knowledge. I've recently moved to Alberta, Canada from the London, England with my family. My father-in-law and I have decided to set up a cold smoker using his old stand up freezer, and...
  13. Binford 6100

    Sous vide and smoked turkey

    So for thanks giving this year I am going to stray away from the deep frier and I want to due a combo of sous vide and smoking. I have never done this so I thought I would ask for some opinions. I will brine the bird, then I was thinking sous vide to about 150 and then finish on the smoker to...
  14. G

    Using a Small Grill to smoke a Brisket

    Hello. I'm new here so I'm not entirely sure where to ask this question, so forgive me if I have misplaced it. I'm a college student on a budget, and currently own a small drum-style charcoal grill that I primarily use on my tailgate for weekend cookouts and whatnot. I've wanted to do some...
  15. E


    IM thinking of converting my gas grill into a smoker as it maintains an optimal smoking temperature of 225 when burner is set to low. my only challenge is how to incorporate the smoke, i tried many other options around the web such as pellet tubes and smoking boxes, but they arent the best so...
  16. S

    How do you smoke haddock and pollock?

    So in the fall in New England haddock and pollock runs are intense. I have a very simple smoker, nothing fancy. Any suggestions?
  17. A

    Red Alder

    Hey everyone, I've been working on a side gig gathering and drying red alder here in southeast Alaska to cut down into disc's, chunks, or chips for smoking meats and game. Mostly I guess I'm wondering if there is even much of a market for it, as I'm isolated from the rest of the world on this...
  18. G

    New Member

    Hi Everyone! Kinda new to BBQ and Smoking, but had some great results so far with doing both on a Weber Kettle. I've decided it's time to up my game and build a UDS, but I'm incredibly indecisive and struggling to find the answers to the questions I have. I've managed to track down a food grade...
  19. O

    Advice on switching brisket to convection oven from smoker

    Hi all, I’m pretty new to smoking meat so wanted to pick your brains on best practices when finishing brisket in a convection oven. I have a craftsman gas smoker so the plan is to smoke the meat for 4-6hrs and then finish it in the oven for an additional 4-6hrs. I found keeping the temperature...
  20. edward36

    Smoked chicken breast pastrami - when smoking IS healthy

    Hey guys, I love making this one - keeps well in the fridge, and if you vacuum pack it and freeze - easy can hold for a month or so... Pastrami is actually originated from Romania, there they call it "pastrama", and they do make it from beef, lamb, turkey, so I said, why not chicken?! Also...
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