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.
  1. dvan1901

    Turkey idea for you...ya'll

    I have not personally done this, but my uncle has and says it was the best turkey he's ever had. Prepare your turkey as you normally would, but at the same time, prepare a Boston butt and place the butt on the rack above the turkey. The butt sort of bastes the turkey, but also adds the fat...
  2. dvan1901

    Boston Butt = Pork Shoulder?

    Sorry if this is a repeat question but I'm used to buying a Boston Butt for pulled pork, but I was at the store and couldn't find anything called a Boston Butt, but saw a pork shoulder; are they one in the same? What other names does a Boston Butt go by? Or, what cuts are essentially the same...
  3. dvan1901

    Finally did it - ribs Memphis style

    One of my goals in getting a smoker was to recreate the ribs we used to get all the time in Memphis. I tried and tried on my grill and they all sucked. Part of that was the grill, but the other part was the cut of meat I was buying. So, armed with my new smoker and two successful Boston Butts...
  4. dvan1901

    Perfect Flame 36" smoker

    I just purchased the Perfect Flame 36" smoker from Lowe's, I believe it is also called BBQ Grillware. My question pertains to the lower vents. In reading Jeff's Guide to the GOSM smoker, which is just like this one really, he suggest closing the bottom to vents (they don't full close by...
  5. dvan1901

    Question about foil...

    I've been reading through the last few days and noticed a lot of people say "I let my xyz get to blah temp and then I put it in foil for 30-40 minutes." My question is, are you taking it out of the smoker and wrapping it in foil and just setting it on the counter? I do this with steaks to let...
  6. dvan1901

    New Georgia smoker

    Greetings from Georgia. I just purchased the Perfect Flame 36" smoker a couple of days ago and am currently smoking my first batch. A pork tenderloin and a whole chicken; so far so good. Park is currently at 147* and chicken is about 165* after just over 5 hours. I spent 8+ years in Memphis...
Clicky