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.
  1. duggy

    First Time Brisket Smoke!

    Hello! It's been a while since I've posted on this forum but wanted to share my first brisket smoke experience and get some feedback as well. So here are the details: Brisket: 7.5lb from Costco Smoker: vertical propane smoker Wood: hickory/pecan woodchips Temp: 250F Seasoning: salt, pepper...
    • duggy
    • Thread
    • brisket first brisket
    • Replies: 4
    • Forum: Beef
  2. duggy

    Best place in LA to get a pork butt or pork shoulder?

    Hello all! It's been a while since I've been on here and I was recently inspired to smoke a pork butt or shoulder (to be honest i don't know the difference, I'm still new to this). I've been avoiding doing long smokes because I did not want to wake up super early to start it and get it ready...
  3. duggy

    My ribs need some friends

    Hi all, It's been a while since I've been on this forum but I'm planning a BBQ and I thought there's no place better to go to ask for advice than here. There will roughly be about 25 people at the bbq and I want to make one of the main dish baby back ribs. I was thinking about getting 4 racks...
    • duggy
    • Thread
    • Replies: 8
    • Forum: Pork
  4. duggy

    Grilling burgers method

    Hey all Every time that I've tried grilling burgers I've had to deal with flare ups. I read articles on using indirect heat or closing the lid so the fire goes out by itself but neither really worked for me. With the indirect heat, the burgers seem to be cooking too slowly and with closing the...
  5. duggy

    St. patty's day bbq

    Hey all! So St. Patrick's day is coming up in a few weeks and I want to know if any of you have ever done any specific St. Patrick's day bbq's before. I'm assuming the answer to this question is no but i'll ask anyway. Is there any way to make a grilled piece of meat to be green (besides it...
  6. duggy

    Memorial Day BBQ

    So memorial day is coming up! What are you guys making??? Im planning on having a big bbq with my friends so I'm trying to think of different things I can make
    • duggy
    • Thread
    • Replies: 15
    • Forum: Beef
  7. duggy

    Tri tip on wood plank??

    So I was at my local supermarket today and I originally went for bread but whenever I stop by the market I always go to the meat section first. Anyway, while I'm there staring at the meat a person next to me starts complaining to me about the lack of meat selection and then somehow we start...
    • duggy
    • Thread
    • Replies: 7
    • Forum: Beef
  8. duggy

    tender ribs in 2 1/2 hours?

    Hello everyone So I used to believe that the 3-2-1 or the 2-2-1 method were the only ways to go in order to make good tender ribs. But I recently met someone who makes some amazing bbq that told me that he makes his ribs in 2 1/2 hours and they're still fall off the bone tender. Am I missing...
    • duggy
    • Thread
    • Replies: 12
    • Forum: Pork
  9. duggy

    "grain of the meat"

    I feel like an idiot for not understanding this but I've been looking at pictures of meat and ...i just can't tell. The specific type of meat that i'm looking at is tri tip because I heard you have to cut it against the grain and not alongside it. But I can't seeem to find the "grain of the...
    • duggy
    • Thread
    • Replies: 11
    • Forum: Beef
  10. duggy

    post T-day questions

    Hey everyone I smoked my first turkey today for a get together that I had with my friends and though my friends said that it was good and juicy, I was not satisfied! Well, I was mainly not satisfied because the skin looked like it was burnt. But I was following the internal temp the whole time...
  11. duggy

    question about maverick et-73

    So I recently bought this thermometer and so far I've only used it once. But when I do use it, I use one probe to for the temp of the smoker and the other for the temp of the meat. But the remote keeps beeping because of the temp of the probe thats in the smoker. I've tried switching to the...
  12. duggy

    stuffing turkey

    So thanksgiving is coming up and I plan on smoking my first turkey. A few questions though. I always thought that making turkey would take the whole day but I've been reading on this site that it takes approximately 6 hours?(for a 12-15 pound turkey). Is that right? Also, what difference does it...
  13. duggy

    adding charcoal to fire

    Hey all I have a question. When adding more charcoal to the smoker, do they need to be lit and left to burn a little bit in the chimney starter or can I just add it directly (unlit) to the fire? 
  14. duggy

    temperature control for overnight pulled pork

    Hi all I need some help with temperature control. I want to make some boston butt overnight but I don't think I am skilled enough yet to leave something in the smoker over night. I have a charcoal smoker so I find that it'd be difficult. I've already heard of the minion method but would that be...
    • duggy
    • Thread
    • Replies: 13
    • Forum: Pork
  15. duggy

    spare rib question

    Hey all I know that when one does the St. Louis style spare ribs, one cuts off a lot of the meat and just cooks it and eats it as a snack. But is it okay to just put it in the smoker the way it is? Will that affect the tenderness/flavor of the ribs in a bad way?
    • duggy
    • Thread
    • Replies: 6
    • Forum: Pork
  16. duggy

    pulled pork noob

    So I've been thinking of trying to make my first pulled pork with a pork butt and I would be lying if I did not admit that it is freaking me out. I have been looking at countless videos on youtube and searching for what to do but it is becoming a bit overwhelming. I don't think that I'm skilled...
    • duggy
    • Thread
    • Replies: 18
    • Forum: Pork
  17. duggy

    from chips to chunks

    heyy  I'm thinking of making a slow transition from wood chips to wood chunks. What are the main differences that I should be expecting? My friend told me that the wood chunks burn more intensely so the heat jumps up and so the temperature is harder to control? Any tips on smoking with wood...
  18. duggy

    prepping for beer can chicken

    Hi all I've seen a lot of threads about beer can chicken in here already but I'm totally new to this so I was wondering, is there anything i have to do to the chicken before brining or adding a rub? For instance, do I need to take some parts of the chicken out or something or do I just buy it...
  19. duggy

    aluminum foil in the 3-2-1

    Hey all  So i know that in the 3-2-1 method, the "2" part of it consists in having the meat wrapped in aluminum foil for two hours while it's in the smoker but what's the point of that? Would it make any difference if I didn't use aluminum foil at that time?
Top Bottom
Back
Clicky