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  1. jstanford

    So, Do I get the Green Egg?? I think I should

    I am really considering a Big Green Egg or a knock-off Komoda version. Can I have some pros and cons on them. I have used off-set barrel smokers till now
  2. jstanford

    OK, First competition coming up... What the heck is the best "filler" for the display box???

    I have heard Parsley, Lettuce, Etc... Can Y'all help me on this one Thanks in advance
  3. jstanford

    So what's the big deal with peeling the membrane off ribs?? does it make a difference??

    I finally made some ribs that didn't make it to the garbage basket right out of the smoker, they were actually good! Anyway... you guys and gals have never steered me wrong so here it goes.... I know everyone says to peel the membrane off ribs and it's very important... I believe it is but when...
  4. jstanford

    Gonna give ribs ONE MORE TRY then i'm giving up... end up with shoe leather every time! :(

    I want to end this bad rib streak i'm on..... What kind should I get that are smoker friendly to a rib newbie... I have grasped the 321 concept but if someone could clarify it for me, I would appreciate. I have smoked many butts and have that one down OK but this rib things killing me! Any help...
  5. jstanford

    What's in your smoker....RIGHT NOW?? If it's empty, just say empty (shame on you, you know who you a

    What is in your smoker right now? Pork? Fattie? Brisket? empty?? cheese? What's your weekend project.... What kind of rub? Foiled, not foiled? I love to hear from all you guys and gals out there, without you, I would have never tried it on my own! Thanks
  6. jstanford

    Why do I want an electric smoker?? tell me your stories.....on the fence

    I have a few smokers, got a propane smoker a little while ago and although I have had my issues with it, I know the potential is looking good. Electric smokers have always caught my attention, and like the propane model, up until recently I have been scared to purchase on because of the...
  7. jstanford

    What the heck did I do wrong??? Not a catastrophe but not a victory!

    I smoked a shoulder in my propane smoker, 225-250 consistent, took about 12-13 hours, all seemed well and good....Till...Propane ran out at about 160 degrees, I took it off the smoker, let it sit for an hour or so and tight wrapped in foil to sit in fridge for a bit. The next day I let it sit...
  8. jstanford

    Pulled Pork... Best time to foil? and more importantly WHY??

    Think I know the answers but you guys are the professionals, got one waiting in the fridge for tonights marathon smoke-a-thon
  9. jstanford

    It worked! It worked! My first smoked bologna

    Not a big deal to most, but I feel great, everyone loved it and it was sooo easy. Thanks for the help everyone
  10. jstanford

    To score or not to score..... That is my question!?

    Do I score the balogna before I smoke it? I plan on smoking the balogna with no rub on it, naked you could say. Will scoring the outside allow more smoke flavor in or not enough to make any marked difference
  11. jstanford

    How important is it to soak wood prior to smoking? and why?

    I have smoked many items and never soaked the wood prior to putting in the smoker... Am I missing the boat?
  12. jstanford

    Little Timmy Haloween.....Sorry in advance

    So little Timmy decides to trick or treat this year and gets dressed as a pirate, Goes to the first house.... "Twick or Tweet" An old lady comes to the door... "Oh aren't you a cute little pirate, Wheres your bucaneers???" "Under my bucin' hat, where else would they be" Timmy replies....
  13. jstanford

    Anyone have a good creamy cole slaw recipe that uses blue cheese crumbles????

    I tried some cole slaw about a year back, best I ever had... creamy style and it had blue cheese crumbles in it.... Man I wish I would have asked for the recipe..! Does anyone out there have a recipe I could try like this??? Any help is appreciated
  14. jstanford

    NEWBIE! Kinda, just forgot my old screen name, password and email! Figured i'd start new

    Hello everyone in my favorite forum site! I have a million questions and you have a million and 1 answers.....Thanks in advance
  15. jstanford

    Bought my first Bologna, now what????

    Just your basic hunk of Bologna, would like a mild smoke on it, what temp and how long?? Do I put a rub on it or leave it alone? score it or not? Any suggestions will be appreciated
  16. jstanford

    OK, So it's been 15 hours and my brisket is only at 165 degrees??? What gives???

    New Propane smoker, dead set at 225, yes, I checked with three different thermometers. First off, I'm not complaining here, low and slow is the key but I have NEVER had one take this long, Could it be because of the accurate 225 throughout the smoke?? In the past, I have done my best to get to...
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