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I also have done a few brisket smokes where I only smoked to ~160*, foiled and held @ 200* for 10-12 hours for pulled beef from the flat...this is now my preferred method, as it takes much less tending and temp checks. ...
Here are some pics from todays first smoke. I seasoned it last night and it was killing me to use it...temps from top to bttm are with in 5 degrees once the temps stabilize...Because of it being insulated I have to learn some of the ...
Now that I have a charcoal basket, I am wondering if I should use the minion method tomorrow smoking my 10 lb. beef brisket? I bought a 40 lb. bag of Frontier Lump Charcoal at Sam's yesterday for $14 and I have my Hickory Chunks soaking. ... Thanks, it really sucks when I'm at work because our firewall blocks almost all the pics posted on this forum so I don't get the luxury of seeing them. icon_mad.gif. I'd say give it a try just to see if you like it. ...
But, it came down to this, I love smoke meats and love BBQ stuff, my dear husband does too. But, you see he works like a mad man at his job and then has a hobby of LBCs (Little British sports Cars) we have 13 of them. ...
Once I had good grey coals I wrapped my hickory chips in little tin foil "boats" and spritzed them with an apple cider/rum mixture. I'm on hour four of my smoke and all seems well so far. I'll post the results later tonight.
Happy Birthday to you both. I hope you got to do something fun today.
5 star rating. Granted I am new to smoking and charcoal cooking but this is the best I have used, it burned at a good rate and good temperature and the pieces were the perfect size, not to large, not to small. ... mballi3011; SMF Premier Member. Joined: March 2009; Location: Jacksonville, Fla; Post Count: 8835. Now your fish looks good so far and I have a question for you?? Did you get much smoke flavor out of the wood for the fish wasn't on there very long. ...
4.5 star rating. I love my WSM, it easily the best for the money smoker available on the market today. Getting the temperature set at the beginning of a smoke can be a little tricky and time consuming but it... Full Review ... normally accompany your meat. A buddy of mine used cut up apples this weekend and said it really had a good flavor. Try it out and then report back! Mike 2 x WSM 18.5", Weber Performer, Weber 18.5 Kettle New SMF Forum Format Picture Posting FAQ ...
Thought since it has been a while I'd post a few pics of todays adventure. Did as the title says.(minus the woddy allen thing) 2 of the fattys were just a mix of Jimmy Dean Regular and ground pork with cheese (colby/Jack and cheap ...
I'm new to this forum, but I've been reading alot this past couple of weeks. I also have the same masterbuilt model and my first smoke I had so many flare ups. So, after reading this forum I replace the wood chip pan with a 10 inch cast iron ... You want thin blue smoke (TBS) or no smoke at all just the smell of the wood. If you can smell it so can the meat. The cast iron pans work great in most smokers and the foil over the top with holes poked is a good thing too. ...