Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Newbie Question, what Grill to get (Entry Level)
I started with the Char-griller with side fire box, for the same reason you are looking at it. I wanted a nice size grill with the ability to smoke, and I definitely made good use of it both grilling and smoking. It does leak, and it takes a lot of attention to maintain temps, even after I...- mike91mr
- Post #5
- Forum: Charcoal Smokers
-
Where did I go wrong with this butt?? (Qview)
We are our own biggest critics, so if everyone else liked it, you probably weren't too far off. I think everyone has given you some good pointers for next time, so I'll just comment on the bark. You may want to try to add something sugary to the apple juice. I've gotten great results with a...- mike91mr
- Post #8
- Forum: Grilling Pork
-
Care of Cast Iron Grills
Nothing prevents rust like caked on BBQ sauce... If I notice the gunk is really starting to build up, I'll use some heat to burn it off right before I cook, but other than that, I never clean my cast iron grates.- mike91mr
- Post #9
- Forum: Charcoal Smokers
-
Another Tri Tip that i am PROUD to show even if i cut it wrong.
Hey, I'm with you - if it tastes good when it is done, be proud of it! That tri-tip looks great. After eating beef the last two nights at restaurants with menus that were not in English, seeing a properly cooked tri-tip has inspired me to pull one out of my freezer this weekend when I'm back... -
Question about YOUR smokers/Grills
But if it sits at the TOP of the grill, it is above your food anyway, and not leaving any flavor. Once it cools, it will drop past the food and then escape, but as it drops, it will mix with fresh smoke. Personally, I think it will continually be mixing inside the smoker, so you will never...- mike91mr
- Post #7
- Forum: General Discussion
-
Mesquite chili! W/Qview
Looks great. Nothing beats chili, except maybe smoked chili. Next time, I recommend you try smoking a sirloin, stopping when it is maybe 120-130 degrees, cubing it, and using that as the meat for your chili. I'm a die hard chili fan, and I'll never be able to go back to ground beef after... -
Question about YOUR smokers/Grills
It goes from the smokestack to the grill level. I think the main theory is that instead of heat rising up, passing over your meat and straight out of the top, it is contained at the top of the grill, and pulled from food level after cooling, to help stabilize the temperatures. I also read...- mike91mr
- Post #2
- Forum: General Discussion
-
Fattie Question
I don't like breakfast sausage either. I've used a variety of Jimmy Dean's and Bob Evan's chubs, regular, sage and spicy, and none of them have ever tasted like breakfast sausage after cooked. My favorite fatties are the spicy chubs with Italian deli meats (salami, pepperoni, soppresatta... -
Angus Brisket?
You did exactly what I would have done, and paid about what I usually pay. I've always missed out on burnt ends, but I would rather buy a good chunk of trimmed meat. I also don't like buying my meats from Walmart for reasons already mentioned in this thread. Cost is all relative. $4 for... -
best thing to start with
I'll go against the grain and say avoid a pork shoulder. Fire control has been (and remains to be) the most challenging part of a smoke for me, so to attempt to keep it constant for that long (12 hours?) has more potential to be frustrating than anything else. I like the fattie idea - very... -
Two Chuck Roasts and a Pork Butt w/ QView
Thanks everybody. I had to, I can't say no to that... -
Ribs Question
All right, maybe I'll give it a try next time. For the record, I've always done my ribs straight on the rack as well, but I'm an engineer - by nature and by trade - and that means I'm always trying to find an easier way to do things. The setup in the picture was "posed", and that rig isn't... -
Two Chuck Roasts and a Pork Butt w/ QView
The little bit that I ate was excellent, so I would say yes. It didn't have the bark that you would get from something with some sugar in it, but tasted just fine. I wouldn't hesitate to do it again, but will probably try something new next time. -
Ribs Question
This probably applies to anything thrown on the smoker... Any reason I wouldn't want to throw my ribs on the smoker setup like this: They are on a wire tray inside that pan, so they wouldn't be sitting in their own juice. I have a CG with SFB, and I have the smokestack extended down to the... -
Two Chuck Roasts and a Pork Butt w/ QView
So do I post this in beef or pork? I figured I'd post this in beef because there were two of them... Got the urge to smoke around 11:30pm, ran to the store, and ended up rubbing my meat (!) around 1:00am, so no pictures of the prep. I was more focused on getting it done and getting to bed... -
ash removal tool
My charcoal basket doesn't sit flat on the bottom, so I throw some heavy duty foil down and cover as much as I can. Then I put the charcoal basket on top of that. When I'm done, I just pull out the charcoal basket, roll up the foil, and shop vac whatever is left (usually minimal). I haven't...- mike91mr
- Post #4
- Forum: Charcoal Smokers
-
Brisket on SFB?
Any guess what the temp differences are between the hot side and cold side? I've got a CG Pro, and I usually just take the time to rearrange things occasionally. In the case of something like a brisket, I'll put the thicker side near the heat, but if it looks like it is cooking faster on one... -
meat that will test your skills as a smoker
If you've never done a brisket, go for that. With all the info on this site, I'm sure your first will come out really good, but if you've ever had really great brisket, you'll know there is room to improve. -
Chili
I made some dutch oven chili recently while camping that was a combination of leftovers from a few previous smokes. The star of the show was a smoked sirloin that was sliced like you normally would to just eat, and then cut into squares (so probably 3/4" squares that were maybe 1/4" thick). It...- mike91mr
- Post #10
- Forum: General Discussion
-
Naan Bread
Although I don't know exactly where it originated from, it is somewhere in Asia and is very common in parts of the Middle East. Generally speaking, it is pretty common in places where they don't use forks, they just grab their food with the bread. I was in Pakistan, and it was served with just...
