Recent content by natedog37

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  1. natedog37

    Masterbuilt/SMF Contest - MES-40 Up for Grabs!!

    My Favorite Brisket. Ok I have to admit that I got into smoking meats from a Fancy Cuisine  magazine that was my Wife's. It had all these great food destinations and recipes for people who really REALLY like to cook, which isn't me. I just like to eat it not cook it. Until the article about...
  2. natedog37

    Looking for more tangyness on my ribs!

    Let me start off by saying that the baby backs that I did were the best I've ever done and my wife really like em'. I liked em' too I just wanted a little more tangyness to em' to compliment the other flavors. Here is the Rub that I used. I'm open to suggestions or completly different recipies. ...
  3. natedog37

    Oregon newbie

    Chefrc, Thanks for all of the tip! I do have a question though, what is the purpose of wrapping the ribs in foil? What is the difference between doing this and not doing this? Thanks. 
  4. natedog37

    Oregon newbie

    Oregonsmoker, hey man! I'm up in the Clackamas area. I can't wait to start posting some of my smokes. Some of the smokes that i have in the works are; two pork shoulders for the 4th of July, and I am looking for a good recipe for baconLet me know if you've come across any. I've never tried bacon...
  5. natedog37

    Oregon newbie

    Hey everybody! I'm new to the forums and fairly new to smoking. I've got a Chargriller smoker that I am putting the finishing touches on, with the mods from deejaysmokepit.net. Hopefully this should dial it in real nice! I'm getting in to smoking quite a bit lately and have found the...
  6. natedog37

    having trouble getting smoker to temp using fire box

    One of the things that I had to do to my smoker to get it to a higher internal temp, was to extend the internal chimney pipe lower. It was venting at the top of the barrel and letting out all of the heat out (heat rises). After lowering the entry for the chimney down to the cooking surface, the...
  7. natedog37

    Wagyu beef brisket

    Iso, Now I think you are asking the right question! This is the same thing that I was wondering my self. I think with the back up of the experienced members of your team, I would go for it. The cost is minimal for the knowledge and experience, plus you get to have some great BBQ. 
  8. natedog37

    new smoker

    I'm actually glad you posted this, I have the same smoker and can't seem to get it hot enough for a long enough time either. It looks like I had my fire on the small side. I have never loaded the fire box like you have in your pics. Thanks for posting them, I am smoking a brisket next weekend...
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