Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Search results
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I have now collected a few thermometers. I made the mistake of buying a couple cheapies and have problems with each thermometer sending its signal to other monitors. Last weekend we had a couple people using the same type of thermometer. So, we had questions about whose temp we were seeing on...
Last week I mentioned that I would be involved with a major smoke event on Friday and Saturday (today). So we had 2 adjoining campsites at Saylorville Reservoir for the smoking (last night) and a shelter reserved for the serving (today). We had 6 smokers and two Weber kettles going. 6 pork...
Forgot to ask for this on my Meatwave post-does anyone have a good cajun turkey injection sauce recipe? I plan on just basting with garlic butter maybe with a little cajun seasoning in it. And yes, I will be brining.
dmack
Group of us are gathering our smokers and doing a big smoke for about 50 people this weekend. We have 2 campsites (for the all night smoke) and a shelter (for the serving) reserved for this Friday and Saturday. It sounds like we've got a couple briskets, at least 3 pork butts, a 14# turkey, and...
Quick question for you veterans.Yesterday I smoked for the 4th, I pulled it this morning (had it resting in a cooler overnight-6hrs, hot to the touch this am). Anyway, I need it Saturday noon. Its fine in the fridge until then right? I figured if I froze it probably by tomorrow morning I would...
I am taking pulled pork up to Mason City for the 4th. So decided to do the smoke today. Kind of nice to not have to get up real early. I also got a load of apple, hickory, and maple last night. So, as you'll see I had it all goin' on today. Little smokin', little chain saw work, some splittin'...
I am in the middle of a 2 butt smoke right now. Will be posting pix later. Just wanted to check though. The last time I tried to add pictures is just showed the link and you would have to click to go to the pix. I use PhotoBucket. Anybody know what I'm doin' wrong?
dmack
Question for any of you offset smokers that use burn barrels-do you have any tricks you use to keep from getting a lot of ash as you add the embers to the firebox? I started with a basket of unlit lump. As my apple began to burn I have been adding the embers to the basket. I just hate the ash...
Hey. In addition to good ol' fashion Que I am a huge fan of Louisiana cuisine. Just got done fixin' up a batch of red beans and rice with store bought andouille sausage. I got to wondering if a guy could smoke up some sausage and use that in place of the Klements sausage I buy at the store. I...
Hey guys and gals,
While I really value the link for the lump data base (http://www.nakedwhiz.com/lump.htm) it is a bit overwhelming to me. Too much info. I am planning on doing my first smoke with my Horizon tomorrow morning. As you may know I have been looking for good lump that I can easily...
Central Iowa Guys,
Having just picked up a used Horizon and ready to use it often, I am now in need of a good source of wood. With my gosm I could make a bag of chunks last a while. Any of the guys from Central Iowa have a good lead on some wood (mainly hickory) that you would share? I have...
Say I have gone to the lump charcoal database site-very informative. Almost overwhelming. What I was wondering is of the big stores Walmart, Menards, Home Depot, and Lowes what store carries your preferred lump? I live equal distance from these stores I have a bag of Royal Oak Steakhouse...
Found myself a used Horizon Classic 16. What mods do I need to do to keep my temp fairly uniform across the entire cooking surface?
I'm looking forward to trying it out. I will be going from a gosm and now moving to total wood. Any tips anybody can give me I would appreciate it.
dmack
I was getting a bit frustrated with the smoke decreasing when the ash began to build up in my gosm. I decided to try a 2 cake pan system. In the bottom pan I put legs and small brackets to receive the upper pan. On the upper pan I cut out the bottom and replaced with expanded metal. Due to me...
Maybe some of you can help me. I have been using my GOSM for a year now. I've had great results. I am thinking about a new mod to deal with ash build up in my pan. Right now I am using a cake pan to put chunks and lump in. I do get quite a bit of ash build up and this slows the smoke. What I'm...
Hello all,
I have a GOSM and have used it for a year now. I really do like it. I am now thinking that it would be nice to have a smoker that isn't gas powered. I like the idea of a horizontal unit with the side fire box. I saw some beautiful units today at the competition in DesMoines-Horizons...
I am smoking a chicken today. Haven't done one since last summer and can't remember how long it will take. It has been brined. It weighs 4.5 pounds.
dmack
Quick question,
I was wondering how long a pork loin ribeye roast would take to smoke? It weighs a pound and a half. I would take it to slice tenderness. I suppose about 170. I know there are so many variables but I always do the traditional smokes:ribs, chicken, butts, brisket, I haven't ever...
Quick question,
One of our local grocery chains has Boston Butt roasts at $.99/lb. How good is that deal? I can't remember what I paid for my last couple butts.
dmack