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    Need Help Pulled Pork taste to salty

    Alright.  I am looking for some advice.  I tried a new rub today on some pork butts from Sams Club.  Everything was going smoothly until I pulled the pork.  I tasted the pork and thought it was to salty.  I do have to say I usually use Jeffs rub or a KC style rub so maybe it is just a different...
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    WSM question concerning wood chunks and minion method?

    I have been using my 22.5 WSM with great results.  I have been using the minion method and been putting wood chunks through out the charcoal.  I recently ran across Harry Soo saying about only putting your wood chunks toward the outside of the charcoal ring when doing the minion method.  Does...
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    The nitty gritty of foiling?!

    I have some time to pass until the Penguins play so I was looking around and thinking about the art of foiling.  I know some never use it while cooking but most will say they foil when resting.  Anyways a few things to ponder and discuss since I am always looking at all the little things people...
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    22.5 WSM vs UDS

    Alright I have done some research and pretty much know the pros and cons of each.  I have some extra money and am looking to upgrade to one of these.  I am leaning toward getting the 22.5 inch wsm but building a uds would save me money.  Is this saved money worth it or just spend the extra money...
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    Having problems with AMNPS

    I am not sure if this is the right section to post this so if not please move.  Anyways I have been having problems with my AMNPS getting to hot and the pellets all start to smoke.  This time around I place the AMNPS on top of a fire brick.  This worked well for 2 hours then the brick got to hot...
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    Rubs...the science behind it?

    Alright I have been looking around for an explanation on the rub.  What I mean is I am trying to get a better understanding what a component brings to the rub.  I have several rubs that I enjoy but I am trying to expand on it.  Lets say for starters if I am going to add cumin to my rub what...
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    Pulled Pork..how fine to pull?

    Just sitting here at work thinking about pulled pork.  My question is to what consistency does everyone pull it to?  I usually pull my pretty fine if that makes sense.  Do people keep larger chunks or smaller ones?  Is there an advantage to one over the other?  I was thinking the larger chunks...
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    Safe meat temperatures is the USDA right?

    Well title says it all.  For most things(ground beef/poultry) I have found temps on here to go well with the USDA.  My question comes in with roasts and pork loin.  The USDA says 145 for beef to be rare and 160 for medium rare.  These numbers seem high to me and are high when compared to most of...
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    Chocolate rub or coffee rub or even both!

    I am looking for a rub with some chocolate in it, some coffee in it, or even both.  Anyone care to share a good recipe?  I have looked around but nothing strikes me as something great.  Hope to find one to try out on some ribs or some beef.  Thanks in advance.
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    Jeff's sauce

    Well I finally got around and made up a batch. Well actually two batches. I made the first one tried it and thought to myself the garlic taste is pretty strong. I wasn't sure why. I figured I would let it sit for a day and then try it. Same thing. Did a search and my wife and I found out...
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    BBQ sauce thickened?

    So the question is how do you get your sauce to be more thick like something you would buy in the store? I have seen several home made sauces but they are more runny when compared to store bought brands. They still taste great but would like to thicken them up a bit. Any tricks?
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    How to tell you maximized your wood potential.

    Well another thread here got me thinking. What does wood look like after it is spent from smoking. I have a vertical propane smoker so was wandering what chips and chunks would look like after they were done producing smoke. I am new to the art but after using chunks for the first time they...
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    First butt disaster

    So I got up early this morning around 5 am. Got my pork shoulder out and let sit for a while at room temperature. I ended buying a picnic pork roast. I believe it is the lower section of the shoulder. Anyways I got my smoker up and running and held a steady 225 going up to around 250 and...
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    Hi from the Burgh

    Just wanted to stop by and give a heads up from Pittsburgh Pa. I am new to the smoking art and really haven't smoked anything yet. I just got a great deal on a Perfect Flame 36" LP smoker Model: GS-2001 from Lowes. It was the best price on a propane smoker that I have seen yet. Anyways I...
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