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  1. lovinsmokin

    Hope this turns out ok!

    Started my 5# brisket in the smoker around 7:30 pm. Had issues with the remote thermometer not working! Thought I was sitting at 177 in the smoker, stayed a little too steady and by the time it occured to me to check the one out there, it was up to 290 and had been for at least 30-45 minutes...
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  3. lovinsmokin

    Question about 1st brisket smoke.....Qview & money shot!

    Looks great! I've got 3 racks & a couple briskets in right now, 3 hours in, hoping it all looks as good as yours!
  4. lovinsmokin

    new guy few questions

    Fyi, you don't have to have smoke for the full cook either. Sad but there is such a thing as too much smoke. Like I was telling you, the 3-2-1- method for ribs really only needs the first 3 hours of smoke, after that it's all about finishing the cook.
  5. lovinsmokin

    smoker door not sealed well

    Does anyone know of a heat resistant foam tape or anything we can put inside a propane smoker door to get it to seal a little better? Just got a new smoker and the smoke is coming out the sides of the door. Want to keep as much in as we can! Thanks for any suggestions!
  6. lovinsmokin

    new guy few questions

    Yay Larry! Welcome to my home away from home! You'll find lots of great ideas, recipes, and people on here. Happy smoking! I look forward to your pics of your first smoke! And don't be afraid to ask anything, there are no stupid questions, even if I can't answer them. jajaja
  7. lovinsmokin

    I goofed need opinions!

    suppose I should have mentioned I was going for pulled pork :) we're gonna try n finish em off I'll let you all know how it turns out!
  8. lovinsmokin

    I goofed need opinions!

    We got our pork butts up to 160 int temp, instead of wrapping them and cooking to 200 I wrapped them and set them in the cooler to rest. And they sat for 6 hours. Can I still save these? Int temp dropped to 147, wonder if I can start from there and continue as usual? Any suggestions would help...
  9. lovinsmokin

    New to Jerkey...

    Well it ended up very well! Jerky turned out grrrreat! Just like the 'Jack Links' kind I like. Going to try some other recipes this weekend. 3lbs meat sure does make a good batch of jerky!
  10. lovinsmokin

    New to Jerkey...

    All went VERY well! We love it! We cheated for beginners and tried a premade seasoning, and I think it was grrrreat. May be a bit spicy/salty for some. Will absolutely try the teryaki, that seems to be our favorite flavor. This did turn out like the beef sticks, which I love. He likes the...
  11. lovinsmokin

    New to Jerkey...

    That sounds exactly like what we're doing Kookie! Gonna give er a go with just letting it marinate for a few hours...see how that turns out. Keepn my fingers crossed....I prefer letting it sit overnight, but someone's getting impatient, not good for a smoker eh?
  12. lovinsmokin

    New to Jerkey...

    Not good setups in your opinion? We were just cruisin thru Cabellas yesterday lookin at Bradleys smokers and saw the kits. Looked easy enough.
  13. lovinsmokin

    New to Jerkey...

    Just got a jerky kit from Cabellas, not sure how to use it. Looks like it uses ground beef. It has a jerkey pistol, looks like a caulk gun. No instructions, or info sheets. Curious if we should use a leaner meat, or a little fattier. I suppose that could depend on what kinda jerky you favor. And...
  14. lovinsmokin

    Ribs and hot legs for groundhog day

    WOW! I have smoker envy!
  15. lovinsmokin

    Pull pork for Game Day!

    Gettn a 9# loin ready to smoke now. Was supposed to start er last night, but the beer got ahold of me..hope fully we can get this thing smokin! As far as teams, this year I'm sad, DA BEARS are sittin at home coolin their jets...so I will be on the Giants side so I can't be called 'bandwagon' by...
  16. lovinsmokin

    My 14.5 hr pulled pork(1st time)

    Doncha hate it when the them plateaus...seems like hours for that last 10 degrees, especially in the middle of the night. I've left the sucker in the cooler for over 4 hours before. If ya got it in the foil, and wrapped in a few old towels, it'll keep warm for quite some time. I think it helps...
  17. lovinsmokin

    Pork Loin Question

    Didn't get my 9# loin in last night! It's cut into halves already, can I cut it into 4 chunks n have it ready for the game?
  18. lovinsmokin

    What are you smoking for the Big Games tomorrow?

    We'll be doing 2 racks of ribs, no butt this weekend. Going to try my hand at Dutch's Magogany Loin, hopefully all will end well. Not looking forward to being up most of the night smoking to get that loin done...Sure am looking forward to eating it
  19. lovinsmokin

    Smoked Pork Loin with Mahogany Sauce

    Going to try this tonight/tomorrow...what is the best temp to try and keep the smoker at? (and about how long should it take?) I have the same, a 9 lb loin.
  20. lovinsmokin

    Wet Ribs...

    Made the ribs last night after dinner... just ribs, spritzed with apple juice only, every 30 minutes. We do a 3-2 1/2- 1/2 instead of 3-2-1. Before the lst 30 minutes, we tried 3 different suaces, one mixture of Kraft Teriaky Sesame Ginger and Honey Roasted Garlic BBQ sauces...grrreat, one with...
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