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New profile posts

I looked at the pic of it again. I am currently not in the market, just searching and looking at all the eye candy out there. I wouldn't know what all the materials and labor hours it cost to build this nice rig. Don't you think it would sell above 2,500.00?
Great seeing everyone again. Had a great time. Congrats to all Rib Masters. Shout out to the brisket cook. Loved all the sausages Hope everyone has a Merry Christmas and Happy New Year. Van & Phyllis
Can my 2 turkey roasts stay in brine for 36 hours due to schedule change?
chef jimmyj
chef jimmyj
If your Brined is made with 1/2C Kosher or less per gallon, you are fine. If more salt, the Turkey will be salty and have to be soaked in fresh water...JJ
chopsaw
chopsaw
Those turkey roast are great . All the ones I have bought are already pumped with up to 20% sodium phosphate solution .
Best way to smoke a 2.5 lb ribeye roast
chef jimmyj
chef jimmyj
Sorry I missed this. Smoke at 225 to an IT of 100°F then sear/indirect heat to the desired IT...JJ
Surfs Up Maywood restaurant with menu, specials, order online for delivery, pickup, takeout, carryout,
or catering, the best Family Feast.
Jeff said not to soak wood chips on smoking thanksgiving turkey. I am smoking 2 turkey roasts, hanging them, with maple wood. This is Jeff's recipe with bacon wrapped around roasts. Why was he adamant about not soaking the chips? I was going to soak in apple juice and use juice in water pan also. Can use apple juice in brine mix instead of water? Thank you.
K Gabriel
S
SecondHandSmoker
Welcome to SMF.
Come into Roll Call and introduce yourself when you get the chance.
Soaking wood chips causes them to steam instead of generating smoke. Don't use apple juice in the water pan since it won't add extra flavor. You can use 50/50 mix of water and apple juice for the brine. Straight apple juice will make the brine too sweet.
S
SmokinAl
SmokinAl
Yea that! ^^^^^^^^^^^^^^^^
Good morning from Southeast Mississippi. I am usually NOT up at 4 am central standard time however, I have caught a cold and not sleeping well. It looks like you and I are paired in the Christmas exchange. Are you in on this? Take Care............Tony
Hello,

Looks like you and I have been paired for the xmas exchange! I did this last year as well and had a blast. If you can send me your shipping info I will put something together to ship out early to mid December. Can you also confirm your age just in case I wanna provide any local beverages.

Dustin Patterson
886 Oakmont loop
Albany, OR 97322
Seasoned smoker here with several years experience learning to master the pit. I have prior ownership experience on Masterbilt Electric smoker and a Weber Performer. My current rig is a RecTec Stampede pellet grill.
T
TWA11648
I purchased a HOLLOW SMOKER GRILL mod/ser # 2050104339 about 1 year ago. it worked fairly well till recently when I tried to take it apart to clean. the screws were rusted in place ..could not loosen to clean burner so I had to discarded it. I'm dissatisfied that I only got 1 years use out of it. TABLE TOP GRILL 205 FM205 TWA11648
How long and at what temp to smoke a 6 1/2 lb turkey breast
TulsaJeff
TulsaJeff
Maintain about 240°F and you are looking at 3-4 hours for that size of turkey breast. Use temperature instead of time though to let you know when it's done. When it hits 165°F in the thickest part of the breast, it is done.
Chili, I just had a thought, I know, I know, but the headache will come soon enough. Cowboy Candy, have you ever tried that with slightly smoked jalapenos??
Illinois resident.
Weber kettle
Dyna glow wide body charcoal smoker
Napoleon LEX 730 gas grill
What is with the forum page...I have to scroll down 5 times to get to the actual forum. Watch with all the numbers and BS that I have to get to something worth while. Anyway to get rid of that so when I click on forum I go to that area.

Thanks.
TulsaJeff
TulsaJeff
zosick zosick I answered you in a pm. You can reply to that if you have further questions about this. Thanks!
Jeff:
When I try to upgrade my account, I get the message that Paypal is not working right now, come back later. Can I just call and give you a CC?
TulsaJeff
TulsaJeff
Chuck, I sent that money request to you. Let me know once the payment is finished and I'll get you set up. Thanks!
chucksmeats
chucksmeats
Payment made, Jeff
TulsaJeff
TulsaJeff
Just took care of your 2 year upgrade.. let me know if you have any questions. Thank you for supporting the forum!
Jeff: What are the advantages of becoming a premier member?
TulsaJeff
TulsaJeff
Chuck,

We are constantly looking for ways to make it more advantageous but the main perks are:
  • All external ads are turned off giving you better and faster browsing.
  • You can post a link to your website, facebook, etc. in your signature area
  • You get a badge on your profile letting everyone know that you "chipped in".
Let me know if you have further questions about this.
chucksmeats
chucksmeats
OK. I will give it a try. By the way, I've been a long time subscriber to your newsletter, and have been a "lurking" member of this forum for about 5 years. Two questions....(1)how do I get rid of the "newbie" designation on my profile, and (2) when I respond to a forum question, how do I upload a photo example?
TulsaJeff
TulsaJeff
Chuck, I answered you in a private message. These profile posts only allow 420 characters and I needed more than that:emoji_sunglasses:
Is the new forum set up having issues for others?
Keep getting error message when trying to view replies or post.
kit
TulsaJeff
TulsaJeff
kit s kit s , if you are still having issue, try clearing your browser history, SMF cookies, etc.. Looks like some of the old cookies may be causing problems with the new ones.
Evening all! I’m in the UK and am looking to build a smokehouse mainly for fish but also meats. Not yet decided on whether to build this in brick or wood. Any suggestions/ recommendations?
Many thanks in advance.
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