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  1. chadjackson01

    Pulled pork ?

    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...
  2. chadjackson01

    Charcoal as a fule?

    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...
  3. chadjackson01

    Beef Jerky temp?

    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
  4. chadjackson01

    Newbie Qestion

    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...
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