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  1. simondsjt

    Ceramic Smoker/Grills

    I enjoy my BGE. I have a Large. Its as close to set it and forget it as you can get, when it comes to low and slow cooking. And for grilling, I've done some great steaks on it. I sear them at 700F and then drop the temp on the BGE and let it roast. Cooks fast and they are juicy and tender.
  2. simondsjt

    Area for Improvement on my boston butt smoke

    My offset I have to add charcoal too about every 60-90 minutes. I've modded it. I've got a basket, I've got my smokestack on the grate, only thing I need is a baffle, now. I can cook a lot in it but I just have to babysit it. Its fun to do but I won't be doing all nighters on it again now...
  3. simondsjt

    Area for Improvement on my boston butt smoke

    The horizontal offset smoker requires some babysitting. If you are looking for something that you don't have to tend the fire as much, consider a Weber Smoky Mountain. It will be a bit more efficient than your current smoker. Or if you can swing the cash, look at a ceramic cooker. That was...
  4. simondsjt

    Pulled Pork Pizza?

    That pizza looks delicious. I got to try that soon.
  5. simondsjt

    WooHoo new ceramic cooker & questions for BGE folks

    Grats on a great find! I got my ceramic cooker last month and I've been enjoying cooking on it. I need to do some qviews but my wife's camera has been full and we've been lazy getting pics off. For indirect cooking, the ceramic cookers have a ceramic plate that goes over the firebox. The...
  6. simondsjt

    Which Lump Do You Use?

    I use Royal Oak and I get it from Walmart.
  7. simondsjt

    From Huntsville, AL

    Welcome to SMF! I also used to live in Huntsville. How do you like your Large BGE? I'm planning on buying one as soon as my tax refund gets back.
  8. simondsjt

    Pulled Pork Pizza?

    I'd throw some red onions on there too.
  9. simondsjt

    ABT Shrimp ?

    What temperature did you cook them at? And how long did it take for them cook?
  10. simondsjt

    NuB From OhiO

    Welcome to the forum! Grats on your new WSM!
  11. simondsjt

    Brinkmann Smoke 'n Pit

    Heat & smoke rise, so moving the smokestack to the grate makes the heat & smoke circulate through the chamber more.
  12. simondsjt

    Too much smoke?

    Try Royal Oak. A 10lb bag at Walmart is about $5.30.
  13. simondsjt

    Soaking Wood Chips

    The answer to your question is it will add something, otherwise using wood from whiskey/rum barrels would not be popular. I know someone who soaks his wood in very aromatic wines.
  14. simondsjt

    Can't keep the heat..

    I have the same smoker and its not the most efficient smoker. You can get great results out of it though, you just have to babysit it.
  15. simondsjt

    Need advice

    In Smoke & Spice, by Cheryl & Bill Jamison, they suggest for Pork Tenderloin to sear it on the grill then smoke it. I don't have the book with me here at work but the Recipe is called the Weeknight Pork Tenderloin because its a really short smoke (iirc about 90 minutes) that can be done during...
  16. simondsjt

    Possible New Smoker??

    I look forward to your seeing your results.
  17. simondsjt

    ABT cream cheese

    Cowgirl, for doing it as a cheeseball, form it into a ball and rolled it around in some chopped pecans and chill it so it gets firm. Then serve it on crackers. My sister-in-law will put cooked bacon in hers. She does hers as a spread rather than a ball though, and instead of coating it with...
  18. simondsjt

    ABT cream cheese

    My wife makes a killer cheese ball around Christmas time. I use that for stuffing my ABT's. I'm at work and I don't have the exact recipe but the gist is: Cream Cheese Cheddar Cheese Chopped Onion Chopped Bell Pepper Worcestire minced garlic Then throw it in the mixer and mix till smooth...
  19. simondsjt

    Hello from Florida

    Welcome to the forum from Pensacola, FL.
  20. simondsjt

    How Much Smoke Is To Much Smoke

    Think of smoke as another spice or a flavor for your meat. It really depends on your tastes, whether there is too much or not enough smoke.
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