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  1. K

    Hey all you guys that took metal shop in high school!!!

    Someone build me a nice baffle for a char-broil silver smoker. Something that covers the opening side to side, angles downward at about 35 degrees, is probably 18" long and drill rows of holes starting very small by the heat end (1/8") getting bigger toward the chimney end (1"). Make it fit...
  2. K

    You know you're getting old when...

    ...someone talks about rolling a fatty and you think about sausage and cheese.
  3. K

    What do y'all think of the smokenator?

    http://www.smokenator.com/ It's not very expensive (under $50). I haven't read any negative reviews. I have a silver smoker but I also have a weber kettle that gats very little use. If we want grilled food I just toss it on my Duquesne gas grill. The site is nice. If you have a question...
  4. K

    Thumb's down on the oven finishing method for butt

    Well I caved in and tried the oven finishing method this weekend. Did a 7.5 lb butt. Smoked it on the SS until meat temp was 140 then double wrapped it in foil and cooked it in the oven at 225 until meat temp was 195. The flavor was delicious. I attest that to the smoking process. I tend my...
  5. K

    Another Saturday all-nighter up smoking BB

    I have to say I love my new silver smoker but I seem to have trouble keeping the heat low enough not the other way around. I've read a lot of posts where people can't keep it hot enough. To me that seems easy. Add more fuel. My challenge is to keep it cool enough. I end up cooking at the...
  6. K

    KY Blues Man checking in

    41 y/o computer programmer by day, blues guitar player by night, ever questing for the perfect Q on weekends. I've lived in KY, then CA for 6 years when I was in the Marines, then Alabama for 10 years, now back home to KY. I LOVE BBQ!!! Pulled pork, ribs, and brisket. Love it, love it, love...
  7. K

    Carolina Red sauce becomes Kentucky Red

    Recently I tried a simple sauce recipe for "Carolina Red" vinegar-based sauce. The recipe was: 1 1/2 cups apple cider vinegar 1/2 cup ketchup 1 tbsp sugar 1 tsp salt 1/2 tsp finely ground red pepper (cuyanne) Just mix and serve at room temperature or chill. Wooohooo that was some vinegary...
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