Recent content by smokingauthority

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  1. smokingauthority

    Food safety with pulled pork

    You'll be fine. You got about a week in the fridge before you need to worry about freezing it.
  2. smokingauthority

    Minion Method problems-Advice wanted

    I've always had luck by having all my lit coals on one side of the firebox and the unlit on the other side. Try pushing all the lit ones to one side before adding another set of unlit for reloading. It also sounds like your airflow may be a bit too open, I like to pack my firebox with a ton...
  3. smokingauthority

    Need help with ribs

    Some help on the brisket, make sure the fat cap is always up, I even score mine with a knife so the smoke gets to that part of the meat easier. If you have an untrimmed brisket like I do most of mine then trim it down to 1/4 inch of fat so that it's not too much to clean up when serving.
  4. smokingauthority

    Pulled pork method

    I've used sarann wrap on ribs a few times, it helps with the tenderness but it's almost like boiling them before hand, I've since quit using it. I do still wrap some foods in foil though, I keep the juices for other things I smoke like venison, never enough fat on that meat to moisturize anything.
  5. smokingauthority

    How To: Keep Smoke Thin and Blue

    When I'm cooking for people that don't know the difference I burn 100% lump, it's still wood. I did that last thursday and never saw white smoke, I burn Royal Oak (aka Best Choice) because it's less ash and I've had trouble with Cowboy and Kingsford Charwood.
  6. smokingauthority

    No Longer on the Sidelines

    I have learned something that is very simple to share with everyone. Cooking for competition is packing all your flavorings into one bite, but, cooking for eating is much easier and the presentation doesn't matter!
  7. smokingauthority

    BBQ Team Tag Line

    Wow, I like it, it's as if you've seen my logo!
  8. smokingauthority

    BBQ Team Tag Line

    Already 2 more than I came up with on my own, I like this good start. I will add one thing, I do a lot for Church BBQ stuff so I want to be careful what I put on my banner as 100 Church families stare at my banner I don't want to lead them to far in the wrong direction.
  9. smokingauthority

    No Longer on the Sidelines

    Got a Char-Broil Silver Smoker (before the cheapened them up) with mods for temp control. Sometimes I use a ECB as well. Thanks. Hope to keep getting better and using information from people on this site to do so.
  10. smokingauthority

    BBQ Team Tag Line

    I need some help, and I know there are a lot of creative people on this site so here goes. I have a KCBS BBQ team named "The Smoking Authority" or "TSA" for short. This is a play off the Transportation Safety Administration otherwise known as the TSA. Ok, enough background. I need a tag...
  11. smokingauthority

    No Longer on the Sidelines

    I've been watching and reading this stuff for quite a while now, I've used quite a bit of advice I've seen as well. I'm probably considered a rookie compared to most of you, I've only been smokin' for about 3 years. Last year me and a buddy from work started a competition team and had some...
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