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Dannylang
I have a Lang 36. I've started using smaller splits and just feeding the smoker a bit more often then they do with the big smokers. All the woods you mentioned are fairly subtle except for the hickory. If you are looking for knock your socks of smoke flavor try a bit of mesquite. ...
If you want a set and forget Electric is your best option. If you want cheap you can buy one of the small Brinkmanns from just about any discount store for around 50 bucks. A lot of us learned on these ECBs, they are great places to start.
Many people make modifications to their new smokers...
If you are using those woods and you are properly using the smoker a lack of smoke taste is very unusual.
What does the smoke ring look like? Describe the smoke leaving your chimney.
Before I joined this forum I thought a thick white smoke and the resulting intense, dramatic smoke flavor was...
Add a bit of apple juice or beef broth and it will be fine. If worried about bark may place the meat on a rack and just keep it out of the liquid. Let the steam warm it up. I know a lot of famous Delis warm pastrami and other sandwich meats with steam
May want to try a peeled knuckle. Huge piece of meat, follow the fat lines and separate the mussels into manageable sizes. You can do a bit of research and find out the particular cuts that come from a peeled knuckle but you can cook them like a lean chuckie. Good stuff.
You can wrap in aluminum foil with a bit of moisture and place in an oven. At 205 IT I guess you intend to pull it? If so put in a crock pot with a bit of finishing sauce.
Sounds to me you are not getting enough air into your firebox or your chimney is closed. You are getting poor airflow. Try a smaller charcoal fire when using splits, maybe.
Have your butcher order it. Down here we have to ask and pay the butcher to remove the skin. Pork belly has a lot of fat (obviously) so anything you can do to enhance the flavor of the fat will help. I've done pieces of belly low and slow on the RF with good results. Cube it, maybe a bit...
Grillmonkey
When I was cooking with my offset I decided the best way to do ribs was in the oven! After a couple of hours on the smoke that is. 2 or 3 hrs on the smoke at 225-250 then wrapped and braised in the oven till fall off the bone tender. They went back on the smoker or grill to...
Yea, I got distracted by the Badger game also. You all where beating us so bad I got tired/frustrated and went to bed after the delay of game penalty to start the 2nd half and the Wisconsin TD . I believe my going to bed was the signal to the Tigers to play like they wanted to win the ball...
Just taking a shot at this but if it's taking 10 hours to cook ribs your temps are wrong. If the meat if fatty you can either trim better or buy better ribs.
I would consider smoking for 2-3 hours at 225 then wrapping in foil with apple juice and going into a 250 degree oven until you get...
You are doing right with all charcoal to let it burn without flame. You can add small chunks of wood to add flavor and heat. Make sure your smoker is not in the wind and try raising the end away from the fire box just a tad. That may help. The adjustments offered by grillmonkey will help...
Yep the question is what else are you going to serve? I like to have hot food coming off the smoker during the party. Look up some good sides (abts, moink balls, pork shots, fatties) that can fill in the gaps for people that don't like pulled pork. You also need to properly time the pulled...
Call a couple butcher shops. Most will order by the case of 3 or 5 bellies for you. Pork is high right now but you should be able to beat the prices you quoted