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Recent content by porkaholic
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I have been buying small bbq grills at Big Lots for several years. I use the top and bottom as lids for UDS builds. Recently I purchased a grill only to find out that they have reduced the size of the material to 21.5 inches. Now they no longer fit a 55 gal drum. Other than finding an old...
For the past few years I have been smoking meats and side dishes and them putting them in vacuum packs. I sometimes freeze them but the main reason for the vacuum pack is to be able to transport the food on river float trips and then have easy meal prep by just boiling the vacuum packed food. ...
The main reason for asking in the first place was to compare notes and that has been accomplished. For me, I get to do most of my smoking on the weekend and then pack up the food for eating during the week. However, sometimes I like to have a group over and cook for them. If you couple that...
The comment by Flash sure makes sense. Low to get the smoke flavor and high to get the internal temps to do their thing. I am going to try a combinations of the two methods and when I have something to report I will post the results. In the mean time, if anyone else has a variation on the...
Good thought ECTO1, I never really thought about it that way. Seems we just come back to the fact that this forum gives you enough information to make an informed decision and then you go and see what happens.
Al, thanks for that link. That looks like something I might try. I too have always been one to cook low and slow but sometimes you just do not have the time so you end up not smoking something that will take too long. I would also enjoy hearing from others on success or failure.
Over the past several weeks I have been reading a lot of articles on line about smoking meats, especially brisket and pork butts, with high temps and short smoking times. Is it worth a discussion on the pros and cons of how one process is better than the other or how each has merit. When I see...
This is a version of turkey that I tried three times on chicken before going with the turkey. I removed all the skin from the bird with the exception of the wings. This was done after I spatchcocked the bird. I then sprayed it with butter flavored pam and put Jeff's rub all over the bird. I...
Guess that means they really would not have liked my chili that I made this weekend. Smoked pork loin (with Jeff's rub), smoked hamburger all the other fixins and yes, some more of Jeff's rub just to top it off. Hope you have success with the briskets and with pleasing everyone.
I may be a little late for the party on this one but here goes. I did my first brisket flat this weekend. Put Jeff's rub all over it and put it in the smoker at 240. It took 10 hours and came out very good. Jeff's rub did not make it hot. I make that rub according to the directions and the...
After reading Jeff's newsletter about bacon wrapped chicken breasts I decided, if breasts are good why not the whole bird. So, this past weekend I took a large whole chicken and spatchcocked it and skinned it. I sprayed the whole bird with butter spray and coated it with Jeff's rub. I then...
I do not always measure or weigh the fuel first and in fact I always seem to start with some fuel in the basket from the last smoke. My UDS is very efficient. If I were to guess I might think that I have to use 8-10 pounds of lump charcole for a smoke of 12-14 hours, butts and brisket. I...