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What concerns me is that my smoke inflow comes for the bottom right or the unit and as the heat rises it goes directly out of the exhaust. I had dropped the smoke stack on my old char griller with good results and wanted to know if I should do the same.
After building and attaching a poor man's Smoke daddy to my MBXL this past weekend and test firing (sorry no pics so it never happened) I felt that smoke was leaving the smoker too fast. Would i fix this problem by sealing the hole up top and adding a smoke stack off the bottom of the smoker on...
6:45 took the brisket out of the foil (i didn't like the idea of soft bark). Just working through the plateau, otherwise all is good thanks to a netflix subscription, tins of grizzly, and 5 hour energy
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Quick update on the brisket. It's been trimmed, rubs are ready and a make shift lean-to has been built to protect against the rain. I'm pretty fired up since Lowes started selling apple chips so I'll be mixing them in with the hickory chunks. Soon as I get my laptop ready I'll post pictures when...
When putting in the insultion is it just a stand alone shell on the inside? I've been wanting to tackle that issue but have been lazy since I'm in Myrtle Beach and once I clear February it's usually smooth sailing for me weather wise. My biggest question is should I bother with the mod or stick...
I'm planning on doing my second ever brisket for the super bowl(the first time included a trip to the ER when I chopped half my thumb off getting my split down to size with my hatchet. More embarassing that brisket turned into charcoal under the watchful eye of my roommate during my absence)...
I'm sure most people have been watching BBQ pitmasters since it aired a month ago, and I've noticed bottles of squeeze on butter in the background of the teams camp. Anyone have an idea of what they us it for? My two theories run from using it like a mustard slather during the rub process (tried...
I am thinking of entering my first contest in July. I don't have much in way of hauling (just a old Tahoe). What are the bare bones needs for a contest? Any help would be appreciated
That's similar to the way I start my chimney (good especially in the rain). My I'm not to experienced with warming the split on the sfb. How long should I let it go? Or do I need to wait for smoke?
My roommate just bought a blow torch for god knows what and i have been using it to warm and essentially combust my splits. Just wanted to know if this is an acceptable (all be it manly method in my mind) method to get the thin blue smoke?
I don't know much about the gasket issue since I've lined the edges with foil. I keep my smoke stack wide open and do all my temp regulation with sfb damper. If you aren't going to get a charcoal basket or a new rack for the coals at least flip over rack that comes with it for better airflow to...
Always bud light. But a good "fancy" beer (keep in mind I'm still in college) is Sam Adams Scotish Ale. It's made with a smoked malt for whiskey and tastes great with 'q
Sorry this took so long but to get the pics up but here they are.
All in all the cook went well. My guests enjoyed the food and now i'm looking for a new excuse to crank out food in that quantitiy again. (then again making bbq for people from Conn. isn't too hard since they think TGI Fridays...
One more thing while I'm thinking about it. Using the aluminum flashing to drop down the smoke stack. My understanding from reading is that it will keep the "good" smoke circulating and vent out the stale smoke, my question is how much will this affect the temps in the smoker. I haven't done...
Little off topic but what should i get to replace the charcoal rack in the SFB. I originally flipped mine over for air flow but now it's warped almost beyond recognition.
Jumped the gun a little early (0000) to beat a 1600 shower. I had trouble getting my heat up in the first hour (my left side was running well below 230) now I'm locked in at 230 on both sides at 0440. My first ribs are getting close to finish. Camera is charging and I'll get some pics around sun...
i just finished trimming, slathering, and rubbing 2 butts, 6 loin back ribs, and 2 st. louis ribs (with skirts and trimmings). I have to have them done by 6:30 friday (i'm pulling the butts). I'm thinking of starting at 2am to give myself time since I'm at the beach and rain can come just about...