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Recent content by adam c
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Great looking ribs! That is an interesting mix you put together on the sriracha ribs. Ribs seem like the perfect medium for experimenting with rubs and seasonings.
Welcome to the forum!
A pork butt is one of the most forgiving meats, so good choice for your first attempt.
As far as advice goes... put a good rub on it, close the lid and leave it alone until you hit high 190's. Don't over complicate the process; you'll have plenty of time to experiment...
The waste factor is my biggest concern. I produced a steak that was almost as good as a t-bone for the same price. If I aged a t-bone roast at $7lb, I might get a steak that's almost as good as a filet mignon for the same price. Why didn't I just by the t-bone?
If I do it again, it won't be...
Hi folks,
I've been wanting to try dry aging some beef for a long time and reading other members' threads had me itching for an opportunity. The local grocery store had an 18lb bottom round roast for $3.99 lb and I figured it was worth a shot.
I kept this as simple as possible; a dedicated...
I am a huge fan of the pork sirloin roast. I put it on with just a dry rub. I did one this weekend that smoked for 4 1/2 hours at 225' to reach an internal temp of 150'
My process is very simplistic; No brine, just some salt, pepper and cinnamon.3-4 hours on the smoker between 225'-275'. Cooked to an internal temp of 142 ish. The flavor and texture have always turned out amazing. Even my wife is a fan.
Greetings Monty,
I just finished up a masonry smoker and I'll tell you, it's taken me several tries to figure out my fuel levels. I don't know how large your unit is, but I've decided mine is definitely going to be a wood fired smoker. If I tried to use charcoal, I'd be buying it by the pallet...
Our local grocery store has pork sirloin roasts for $1.29/lb. I'm stocking up! I'm already looking for any excuse to fire it up.
I am in a blessed position. We have 40 acres of timber, mostly oak and hickory. I've got an unlimited supply of wood; just takes a bit of labor to cut it and haul it...
Thanks Wes. I am a bit surprised by how easily the construction was. I still don't feel like I know how to mix mortar correctly.
Regarding heat retention; I put the last two sticks of wood in at 6pm. The temp never went over 225, which was where I wanted it. The smoke chamber temperature was...