Recent content by smokin for life

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  1. smokin for life

    Newbie - South Jersey

    Glad to see you found us here. This is the right place to learn about smoking meat. Just ask away, and some one (More like many more) will answer you. Hopefully the wind will be blowing towards Philly this week end. MMMMmmmm ribs & chicken with the sweet smell of hickory.
  2. smokin for life

    Probe thermometer stuck in an apple?

    Yepper you hit it right on the head, It's really important to keep the heat just right on the time. I use a chuck of wood with a hole drilled through it. Never thought of using an apple.
  3. smokin for life

    Tough Brisket

    I smoke mine at 230 untill 160 for sliceing or 200 for pulling. With a brisket there is no way around it. SLOW & LOW. Don't forget about cutting across the grain or you'll be doing more chewing and less swallowing!!
  4. smokin for life

    2-2-1 w/foil pan?

    Do you just lay them in the pan and foil the pan instead of foiling each one? That sounds so much easier.
  5. smokin for life

    Is the point system completely broken?

    I'm with "desertlites" I've been here a while, seen people come & go. I've seen WAY to many arguements. In my opinion this is the best smoking fourm there is. I've learned so much here. The people are so glad to help you out. I understand why some one looks for people with points to ask...
  6. smokin for life

    Rib Roast w/Qview

    Erain, is "rib roast" the only name that cut of meat goes by? I've never seen it, But that is deffinitly in the smoker next time. Heck as a matter of fact I have to be honest, I'm going to copy your whole smoke, I hope you don't mind but everything you had in there made me lick my lips. Thanks...
  7. smokin for life

    Tomato-Basil/Parmeson Fatty with Qview

    STOP!!!!!!! You're killing me!!!! one question,,,how do you wrap the bacon???? That looks so cool, and I bet it stays on better also.
  8. smokin for life

    Stuffed White Mushrooms w Qview

    Man you got me drooling. That looks so damn good. I've never tried mushrooms either but you can bet they'll be in there next time. Thank you for the idea.
  9. smokin for life

    Rib Disaster/Need Help

    Sorry to hear about your ribs, but like some of the others said I'm sure they were baby backs. I think your problem was the rub that you used. I've never had your problem, and Sam's is the only place I cane get baby backs. I think the grill mate rubs are to course of a rub. The only rub I ever...
  10. smokin for life

    Morning from PA

    Welcome to the SMF. You will not regret being here. Please don't worry about asking question. The people here just can't wait to help you. Where about are you? I'm in Philly.
  11. smokin for life

    2nd brisket attempt - rubless

    DAMN that looks good, I've never had the chance to sear one, liveing dead center of Philly if I try to have a fire like that to sear, I'll have The fire dept. down on me so fast. So for now all I can do is drool!!!
  12. smokin for life

    My first smoke with qview

    YOU DA MAN!!!!! glad every thing turned out good for you. You did the right thing getting a thermometer.I don't know how anyone can smoke meat with out one. I have 4 of them, 1 for the smoker temp. ( I never trust the one that is built in) and the rest for what ever I'm smokeing. Hope to see...
  13. smokin for life

    Walmart wood, can't get it to smoke?

    Maybe that thick ole cast iron pan needs more time to heat up. Like Travcoman45 I us an old loaf pan. That heats up real quick and strarts smoking fast. I don't think it's your wood, but that only my opinion.
  14. smokin for life

    Problems with Smoking Pork Butt

    I agree with mostly of the others, you need to get a couple of probe thermometers. You can't really smoke with out them. As far as cooking butts the are really forgiving. I never brine them just rub them the night before, a little more just before putting them in the smoker. I keep the temp. ay...
  15. smokin for life

    pullin up my skirt

    All I can say is like Rich said, deseed and devien them and cook them. Personally I found that the longer you smoke them the milder they are. But that may have just been a mild bunch of peppers also. I bet that's why they call them "ATOMIC" is because they're suposse to be hot!! I always like...
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