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I have contemplated a switch to propane, but I also am leaning a bit towards building a large vertical smoker. I have had dreams of making one from an old refrigerator and a couple of large electric elements in the bottom, but I have been searching for the fridge for a few years now without luck.
I agree the weather id fine by me, but I can't keep the temp up in my smoker to do any good.
I think I am going to try it. At worst I'll have some tender pulled pork I suppose.
I am grasping at straws. First, let me say that I am broke, so I must work with the equipment at hand. I have a Kingsford offset smoker that has served me well for a few years now. It is not insulated and therefore is nearly worthless in the winter. I am really craving some smoked butt. What I...
I few days ago while slicing up some meat for making jerky, I was thinking that beef tongue should make some pretty good jerky. I have never eaten it, isn't it supposed to be incredibly lean?
I apologize if this annoys any of the 15 that read it before over in the "Wood Smokers" section, but I was really hoping for some info.
I am considering the possibility of adding an afterburner to my smoker. I normally would be opposed to this entire line of thought, but circumstances have...
I am considering the possibility of adding an afterburner to my smoker. I normally would be opposed to this entire line of thought, but circumstances have forced me to consider it. I would still like to smoke with sticks for the first three hours or so...what I understand matters most for...
Here's a pic of a chuckie before pulling and after pulling.
And here's the pic of the cubed up re-seasoned and re-smoked chuckie.
Sad story on the rest. I ran out of aluminum foil, not sure how. I was unable to wrap the butts in foil, never got them to go above 160 degrees on the...
Got butts for $0.99/pound so I picked up 3 of them...about 25 pounds worth. Going to pull them all, divide into portions, vacuum seal and freeze for the winter. Also got chuckies for $1.29/pound, picked up 4 of them at about 5 pounds each. I'm going to pull 3 of the chuckies, and cut one up...
I have been thinking about the thermostat issue myself for a while as I am planing a fridge conversion if I can find the fridge. I think just about any accurate thermostat with an external probe could be used so long as you couple it with a suitable relay to activate the heating coils.
Does...
Beer-B-Q, thanks for that chart. Everyone else, thanks for the advise also. I have always just put stuff into ziplocks and then freezer papered it. I do have a vacuum sealer and I could use it. I think I may be leaning towards just smoking about 6 of them and sealing up portions and freezing...
Local store has whole Boston Butt for $.99/pound. Not exactly ready to smoke another one, I still have a little left from last week's smoke :) How long do they freeze? I never seem to have very good luck freezing pork of any type for more than a few weeks. It always seems to get a funny taste...
That actually sounds like great fun. I think I would WANT him to use his marinade, especially if you've never seen the need. That way, one of you is bound to make a believer out of the other, or perhaps you may both end up combining methods, and what could be better than that?
I must apologize for the pic size. I generally do resize them before I post them, but I got in a hurry. Besides the smoking, the Mrs. and I had a few projects going, so I had to sneak in to post the pic ;)
I also am going to apologize for the lack of further Q-view, It's been really busy...
Today I am currently smoking two pork butts, one pastrami, 5 beef short ribs and a chicken. The chicken and ribs will come in in just a few moments, and out will go meatloaf and perhaps a fatty or two.