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  1. timothy

    2009 WSM Larger Larger Larger

    My how friendly! "Old news." "This has been discussed." And how would I know? Bye
  2. timothy

    2009 WSM Larger Larger Larger

    Hi, It looks like Weber finally has a Magnum sized Weber Smokey Mountain for sale in October. It looks great. http://www.virtualweberbullet.com/22wsm.html Tim
  3. timothy

    Guideline Ratios for Making Your Own Rubs

    Who is Jeff? What is his recipe for Rub?
  4. timothy

    smoke flavor

    Greaxy, Remove one of the flavor bars and replace it with a box for the wood chips. They sell boxes made of cast iron and stainless. You could also try an aluminum foil bag of chips.
  5. timothy

    brining question

    Hi, Are we only considering brining for the purpose of smoking the meat? If so, forgive my ignorance. This may be naive but, I assume that their are a number of factors that affect brining times, including brine salinity, meat size, meat density, temperature and desired meat salinity. I...
  6. timothy

    Hello from Central Illinois

    Hi, Here is a picture of my cold smoking set up. As you can see, the lid is off so you can see the rack. This is an excellent smoker. The original idea from Jacques Pepin vented the smoke into an old refrigerator. Tim
  7. timothy

    Hello from Central Illinois

    Hi, I was not clear in my intro. There is no Kingsford in my grill. I've been using lump charcoal (Royal Oak) for years and fruit or nut wood. I also had a opportunity to use the Chinese Spindle charcoal for a while. That stuff really burned hot and long with little ash. I'd like to see it...
  8. timothy

    Hello from Central Illinois

    My name is Tim and I have been smoking, of sorts for a number of years. I use a Weber kettle with a fire brick dam and restaurant pan for ribs. I also have an electric water smoker that I use with wood chunks and sometimes with a small hot plate and wood chips/herbs. I also use a flower...
  9. timothy

    ??? about smoked salmon...

    Fatback, Good smoked salmon requires curing the salmon to remove moisture and cold smoking at ambient temperatures. In my experience you want the smoke chamber below 80 degrees. I works much better at colder temperatures. Any higher and the meat cooks, turning gray and unappealing. Curing...
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