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I only have a MAX 12hr to cook at home, I am afraid this is not enough time to bring it to 200+..
Problem I opened my mouth while work was slow now I am busy
I was planning on just using this to keep warn while serving. I never gave thought to using it to fininsh the cook.
Do you think seperating the cook this way will toughin the meat or affect the taste much?
I would like to do that but time is an issue. So my thinking was to cook to a point of foil let it cool then Ice up the cooler before heading to work. At 160-70 the meat is cooked so I am not woried for being safe I just hate to ruin all that meat?
Looking for your thoughts
I have a couple 8-9# buts maybe shoulders can't remember anyways about 17#'s worth. I want to do pulled pork for fishing opener. My dilema is I can't start the smoke until 6pm thursday then the meat has to be coolerd all day Friday in the truck while I am at work. Then take the drive to the...
I have arranged 3 fire place bricks in the burning chamber and have bent larger racks to keep the fuel in a 6"x12" row in the middle of the burning chamber. I also use 3 Fireplace brick for tuning plates in the smoke chamber. this really helped to keep temps steady. Like I mentioned I have used...
Hi everyone I have a Char griller side box. I have added some mods and am at a point where I can easily control temps. So the good word is I am coming along. My question is how to add more charcoal to the fire.
My final product the last couple times seemed to have a charcoal flavor. I tried...
Well the chuckies turned out well. The jerky not to bad pretty flovorless I think I over smoked it. I soake it in Teryaki brown sugar onion garlic and peper for 18 hours. I through the chuckies on with a good smoke at 250 -275 for a bout 2 hrs dropped the temps to 200is and through the Jerky on...
1st time making jerky on the smoker. I have a couple Chuckies going on in the morning and wanted to throw some jerky together also.
Is 225 to hot? I do not have a dehydrator. How would you recomend doing the two together?
Thanks
I am not much for mesuring but this what I have used many times with Pork and beef. Chicken or Beef Stock for the pork and just beef for beef. Some Woshester sause Teraki marinade with pinaple. Allspice and cajun seasoning with a splash of olive oil. Mix well in a blender. inject some and put...
MH that there is a monster fire pit compared to what I have./ Looks like you pre burn your wood befor nesting it? this is great info thanks to everyone!
I have a stick/charcoal Chargriller smoker. I have only used it once. The TriTip and Pork Loin turned out great but the Bonless Chicken Breasts were over smoked smelled and tasted like a bonfire Waste of meat. I used Lump to get the fire rolling and then just tossed in chunks of applewood to...
I just did this last night with the same cut of meat only a little larger. Butterfly the loin I stuffed with Onion baby Pot mushrooms garlic and swiss cheese. mmmmmmm oh and wrapped with a lb of Bacon. I will post pics when I find my cable to the camera
I just did the same and picked it up yesterday. Good or Bad it's not my goo so it is gone. I took the power washer to it for about 2 hrs wash scrub and scrap to a like new finish inside and re seasoned it. First try at smokin is tomorrow
Thank you to all who have posted once again great info. Itook the power washer to the new to me smoker last night. This thing was gross but for $10 well worth it. Looks new minus some rust. I then dried started a fire and sprayed down with some vegie oil on the inside and tossed some hickory in...
Hi to all I have been admiring this forum for a couple weeks now looking for info and ideas. Great Site So I thought I would join.
I just picked up my used but new to me smoker today $10. I will post pics later. This is a Char-Broil Wood/Charcoal indirect smoker.
My question: This will be my...