Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
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.
So here are a couple shots of what I'm workin' with when I get the pit fired-up in a couple hours ( still waiting for the last wave of bad storms to get outta' here in VA ) -
A couple pics of the shoulder I picked up yesterday. And below, a shot of the round-steak chunk somebody brought...
With temperatures outside here in northern Virginia gettin' chilly, the smoking-season is coming to an end. But there not chilly enough yet to stop me ! ( 50 degrees when I fired up the pit this morning at 4:00 am )
So I got an 8.7 pound shoulder, and 2 racks of spares in the pit.
Yesterday...
Well, the London broil and the spares are on, the steaks will go on a little later. A little pecan persuasion ? Yeah, smells good. I wont forget the top-o-the-firebox cornbread and beans.
Some pictures to come, when I feel it's worthy.................
So I have the day off today, and last night realized a had 2 racks of spares in the freezer from 4th Of July. I went ahead and defrosted 'em overnight with just salt & pepper ( the way I really like 'em ), and pecan smoke.
I did rub-down the tips, and slathered 'em with yellow mustard.
Quite a...
Well, I've got a 6.74 lb. flat that was supposed to be in the pit at 7am, but I had some last-second problems with the pit that required a trip to the Home Depot. What a pain in the arse. Oh well, at least it happened BEFORE the pit was fired up.
With this delay in the brisky start, a long...
So I'm not too busy this week, and have today off. At the last minute I decided to throw a 5 1/2 pound chicken in the pit about 45 minutes ago. What the heck, I have a LITTLE charcoal and a LITTLE wood, and just enough time to have it ready for tonight. Fun, fun, fun on a Wednesday afternoon...
And on it will be going a 12 pound butt, 2 chicken halves, about 6 leg quarters, and a threreabouts 20oz porterhouse ( all at different times, dontcha' know ). Oh, and a nice pan of a chickpea-black bean thang' I do.
And speaking of getting " fired up " I'd like to, but it's gonna' be a LONG...
I realize this may be a strange question, but I was in an international supermarket the other day, and saw these things right with the regular chickens. It looks just like a chicken, and the only information I've been able to get is that it's an ancestor of the domesticated chicken, and comes...
So, I've had a 5 pound flat on the smoker for 5 hours ( temps. between 220-240 ), and at the 5 hour mark, had hit 141 internal.
However, in the next 30 minutes, the temp. dropped to 138 internal.
Anyone ever have this happen ? It's a really strange thing. I usually do briskets larger than this...
So I had no intention of smoking a brisket this weekend, but found a small flat at the local grocery store that weighs 4.59 lbs. Having never smoked one this small, I was wondering what any of your thoughts might be on how long it will take to get to about 190 internal at 220-225 ?
Any help...
Hey Now fellow smokers - I've been smoking for a good 10 years now, but have only seen this website for about 3 days, and I gotta' say, it's pretty excellent.
There's nothing like cross-pollenating ideas with fellow smoke-heads. And if you have a little fun in the process ?........ Well, that's...