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  1. twothphry

    First brisket...Need help!

    I am about to do my first brisket. What is the best temperature to smoke at anf for how long? I have a 10 lb brisket I bought at Costco. I will be cutting it in half and freezing part of it for the next smoke. So we are looking at smoking 5 lbs of meat. What is the best wood to use for a real...
  2. twothphry

    My first Pastrami........

      Tomorrow I am attempting my first Pastrami. From reading the posts I have gleened a few of the tricks of the trade, such as soaking the meat for a few days to remove the saltiness of the corn beef. I also devised a nice rub following everybody's recipes. I just need to know a few other details...
  3. twothphry

    Rack of lamb ribs.....

      My wife scored a rack of lamb ribs at the market and I plan to smoke them up on Labor Day. Any suggestions on preparation and rub? What temperature and length of time should I use? Any help would be appreciated.
  4. twothphry

    About to attempt my first Pork Butt...........Any and all advice!

      I am going to attempt my first pork butt. My wife bought a 6.67 lb hunk of meat destine for my smoker. How should I prepare my meat and what is a good rub? How long do I smoke it and at what temperature? Do I need to brine it or prepare it over night?   I'm sure I forgot to ask some questions...
  5. twothphry

    Need help with my Turkey

      I'll be smoking a 10 lb Turkey. It will go into a cranberry brine overnight. My concern is time and temperature. What's the best temperature for a good smoke? For a 10 pounder, what is the approximate time? I will using my new digital meat thermometer to check the cooking but I'd like to know...
  6. twothphry

    Bone-less chicken thighs?

      Wife wants me to smoke 4 lbs of chicken thighs while she goes to a club meeting. They have been brineing over night. I plan on throwing them in the smoker and then watching some football.   What is going to be the best temperature and time for a good smoke? Don't want them too dry. People are...
  7. twothphry

    Stripped bass fillets?

      Went fishing at Lake Meade a few weeks back and caught a mess of stripped bass. The guide filleted them so I have some nice fist to go into the smoker.   They have been marinating in brine since last night. What's a good temp and time to produce some nice fish for dinner tonight? I have an...
  8. twothphry

    Tips on Beer Can Chicken?

     I have a 5 lb whole chicken that has been soaking in Slaughter House Brine since last night. I plan on putting it it the smoker this afternoon. What temperature is best for smoking and how much time should I give it?   It's going in the smoker whole using a beer can holder. What do I do to...
  9. twothphry

    Tips on Smoking Mackerel

      Whyen my neighbor heard I had a smoker he was delighted.He loves smoked mackerel and couldn't find any in all of Los Vegas. He had resorted to importing them from the Midwest. We found an Asia fish market that sells fresh mackerel and now we want to smoke up a stash of fish.   I have smoked...
  10. twothphry

    Question about smoking a prime rib?

     I am going to be smoking a prime rib this afternoon. I was wondering if I can throw in my potatoes to bake? I have a 4 lb roast which should take about 4 hrs to smoke. I was thinking I could throw in my potatoes and they should be baked and ready to eat when the roast is done.   Am I assuming...
  11. twothphry

    Need a good rub for first prime rib

      Going to be doing my first prime rib tomorrow. Looking for suggestions for a good rub. Any suggestions?
  12. twothphry

    Newbie's First Pastrami

     I am about to do my first pastrami this week end. I've gleaned the forum for as much advice but lack a few details. So far I've learned that I need to soak my meat the day before so as to remove as much salt as possible.   As far as spices go, Black Pepper, Coriander and maybe garlic powder...
  13. twothphry

    Suggestions on 1st leg of lamb

    'm planning on firing up my MES for the holidays. The wife bought a nice leg of lamb at the local farmer's market and suggested I smoke it. Never done lamb before so I'm looking for suggestions for a rub and also on how to smoke it. Any and all help would be appreciated.
  14. twothphry

    Newbie needs advice on Chuckie & Short Ribs

     I'm a newbie who's done a few smokes with great success in my new WES. We just bought a Chuckie and some short ribs from a local rancher at the local Farmer's Market.What's the best way to do them up. Time, temperature etc?
  15. twothphry

    New MES 30" Owner - Maintinance Question

      How much maintainance and cleanng should I do to my smoker after a smoke. Is it better to leave thing as there are and build up a crusty ambienance or should I kepp my smoker spick and Span? What makes for the best smoke?
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