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  1. fybpm

    Ham

    Knowing nothing about ham... I need help! I am going to smoke a 10-15 lb ham (once I get your input, I'll go select one) I need one that will be ready for 2pm Thanksgiving day... Please I kinda need a step by step on what to buy, then what to do, and how long to allow... I have limited...
  2. fybpm

    UFC Fight Meal Saturday: Pulled pork + Baby Back Spare Ribs

    Ok all, after my last meal came out great, I'm hooked on smoking now (meat, not nicotine! haha) 1st try at pulled pork and I'm adding some pork baby back spare ribs just in case I mess up the pulled! (even though i'm confident i wont have a prob) Its 7pm Friday, this food will be ready by 5pm...
  3. fybpm

    pulled pork questions

    Going to make some pulled pork tomorrow, stopped at a local meat shop and asked for some pork but... told them what my plans were... I was told if I'm not serving a bunch of people (and I'm not) the best choice to do pulled pork would be a pork tri-tip (2-3 lbs) as opposed to a 8-10 lb butt...
  4. fybpm

    New to the SMF

    Hey everyone. I did things a little backwards and made my first thread, but I'm sure I'll be forgiven! I'm Branden, 26 from Fresno, CA and today is my 3rd smoke... but I've got quite a bit experience on the grill and in the kitchen too! (my mom is a chef, so I have a permanent cheat code to a...
  5. fybpm

    3rd smoke/1st post- Brisket + Pork Ribs + Corn + beans (pics+more pics later)

    Hi all. This is only my 3rd smoke and I have a few questions.. I've learned most things on my own and from a friend thus far, but here on out, I have SMF's help! First off, I have a question... what the heck is up with all of the wires inside of the smokers? I see thick wire bent all around...
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