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Recent content by finsfree
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Where can I find competition grade beef brisket?
I buy Angus Beef Brisket at my local grocery store and I'm finding beef brisket around $3 a pound. The internet said these Briskets could cost around $4 - $5 a pound. Am I really getting Angus at that price or is it just high end choice?
Places...
I smoked a 13.5lb Angus Beef Brisket this weekend. I have a Oklahoma Joe Longhorn Offset Smoker w/ mods (see image below).
I was trying to maintain a temperature of around 250 but it fluctuated between 240-270. I have never smoked this hot before and I underestimated when the meat would be...
Hello,
I have an Oklahoma Joe Longhorn Offset Smoker. I bought heat deflectors for it and I don't know where to place my water pan.
Any ideas as to where I should place my water pan?
Thanks,
I'm in the market for one of this style of smoker. Has anyone ever owned both? After watching some youtube videos and a google searching, it seems that the kamado has a slight edge only as far as simply addons.
It seems like they both produce great food.
Just curious if anyone has both?
Thanks,
Yeah, I was thinking the same thing. I watched a friend of mine pull his off at 118 and let it rest foiled for about 30min. The internal came up to 133. It was awesome!!!
The one I did in the above post was a little more done than I wanted. I wanted a little more pink. My next one I'm pull off...
Today I would like to share with the class my first smoked Rib Roast;)
Started off with an 8lb rib roast. Seasoned the roast w/ a tube of Basil herb paste that you would buy at Publix in the produce department and Montreal Steak seasoning.
Placed it on my Oklahoma Joe longhorn offset smoker...
I got an Oklahoma Joe Longhorn offset smoker. I love this thing!
One issue that I am having is too much smoke. If I place a log in the fire box it will smoke like it's supposed to (thin light smoke), but after a while that same piece of wood will start to bellow out white smoke like crazy. Why...
Yeah, I agree but I am always looking for something new.
I was going to just go with the basics like A1 or 57 sauce.
Wanting to know what other people use.
I'm not a rookie anymore but I've never smoked beef ribs yet.
Here it is after 4hrs of smoking at around 235-240. Internal temp at 185 degrees. Once again the Oklahoma Joe offset smoker comes through again!
I love smoking in this Florida HEAT!!!
What kind of sauces should I use?
It turned out pretty good! Sorry I don't have any pics.
I'd like to use a brine next time to see if I notice a difference.
By the way, I did a maple soy sauce glaze about 45min until done.
Things that I would change next time:
1. Brine
2. Cut into 1 1/2 inch strip
3. Use cracked pepper...
I'm smoking my first salmon today on my Oklahoma Joe off set smoker. After watching some YouTube videos I wish I would have done some things different but it's to late now.
So basically, I've got about 1 1/2 of salmon (1 whole filet) on my smoker at about 170-180 degrees. I'm using Apple wood...