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  1. shea561

    Poor Folk Smoker // Chicken Smoke #1

    50-60*F with 15-20mph winds....had a tough time regulating the temp but we managed. Didn't use a brine just a rub we threw together with what we had in our spices cabinet. Off they went to the PFS Cooked them for about 5 1/2-6hrs between 190-225* degrees over hickory. Took them off at 172*F...
  2. shea561

    Poor Folk Smoker 1st RIB Smoke

    Its the first time smoking ribs on the PFS. Turned out pretty good. Didn't use any rub (not my decision) so it didn't have the crust I wanted. None the less it was still VERY good. Marinated in Italian Dressing over night. Smoked over hickory and straight charcoal. Temp varied between...
  3. shea561

    Poor Folk Smoker Brisket #2

    Poor folk smoker at it again..... All I got is pics of the finished good's this time... Cooked a tad long imo but still very tasty.
  4. shea561

    Poor folk smoker//Brisket dinner

    Let me first start off by saying this all might seem obscene to most of you pro's on here (and I'm aware of that) but I'm sure you would enjoy the story and appreciate the work nonetheless We don't have what you would call or even consider the "industry standard" of a smoker. This a poor folk...
  5. shea561

    Reverse Flow Smoker. Concept?

    Hi all. I'm a little new to the scene. Was checking out the smoker builds on here and came across the Reverse Flow Smokers section. Now I've tried to research and tried to examine the pictures of the builds to try and grasp the concept of the reverse flow smoker but I can't really grasp it...
  6. shea561

    New to the boards!

    Hello all. My name is Shea. I reside in South Florida. I'm about to enroll into PBCC (Palm Beach Community College) for Welding Technology leading to my A.A.S degree in Industrial Management Technology. Went straight from High School to working in a High Performance Race shop in South Florida...
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