Recent content by delfuegosr

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  1. delfuegosr

    salt block slabs as electric smoker heat sink/diffuser

    Anyone tried these big salt cooking slabs for heat sinks/diffuser in MES's? Seems like they would stabilize/deflect heat  pretty well.
  2. delfuegosr

    Cheapest Boston Butt I seen in a while

    fat-fingered 5x8 A-maze-n lol
  3. delfuegosr

    Cheapest Boston Butt I seen in a while

    Update -  Bought 5 more Friday morning for a total of (8) 9+ pounders in the freezer. No Limit!  Cooked one Saturday just on general principal w? Hickory pellets. My 4 yr. old granddaughter "likes Papaw's BBQ!". I found an ad this week for pork loin - 1.79/lb at FOOD TOWN. I think I may have...
  4. delfuegosr

    Cheapest Boston Butt I seen in a while

    All, I'm in the Houston area and our HEB has bone-in BB's for 0.99/lb ! All large 9+ lbs! I don't think there is a limit. I'm bought 2 already and will have the wife pick up a couple more today. What's the best price you've seen lately on this cut?
  5. delfuegosr

    New to SMF

    Thanks Brian!
  6. delfuegosr

    Smoked Turkey recipe / injection

    Wow! cool Thx! Coffee grinder sounds like a good idea. I may need to try something different like the Montreal rub. I always use Tony Chachere's Creole seasoning http://www.tonychachere.com  on my yard birds, big and small That turkey looks amazing! I need to build me an UDS
  7. delfuegosr

    What's your occupation?

    Most recently Natural Gas Liquids Pipeline Controller... I have worked various positions within the Petroleum Industry for the last 27 years.
  8. delfuegosr

    Smoked Turkey recipe / injection

    Sounds delicious! I love using pecan for poultry and pork. I did a turkey breast for Thanksgiving with Cajun butter injection and pecan smoke. My crew destroyed it! If I may ask, what's " Montreal Chicken" ?
  9. delfuegosr

    Is this what i need?!?!?!

    If you cant find a bucket, you could just use your Igloo cooler, then wash it out. That's what I use when I brine whole turkeys.
  10. delfuegosr

    Do i need to form the pellicle?

    Just my opinion, but I have made BB bacon with and without a pellicle, and the pieces with the pellicle smoked much better and tasted better than without. Supposed to help retain more smokey flavor, I have read... I must concur.
  11. delfuegosr

    New to SMF

    Howdy to all SMF members! I have been cooking things on grills outside as long as I can remember and just recently have upgraded my equipment to other methods besides stick burners. This sight is one of the best I have ever seen for the subject. I love how much information is here all in one...
  12. delfuegosr

    my new smokerbuild

    That Smoke shack looks awsum!
  13. delfuegosr

    Best brisket in my life!

    I wish I could be that lucky!
  14. delfuegosr

    SMF Premier Memberships Now Available [closed]

    Just sent mine off. This is a great site! Looking forward to participating in 2014!
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