Recent content by Pig Floyd
-
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.
-
Sugarcane - Good or Gimmick?
So I am aware that sugarcane has been used for different recipes such as andouille or some Caribbean style chicken etc... but does anyone here actually have experience using this wood? It sounds like a great idea but I wonder if it’s more of wanting to believe it will impart a unique taste or...- Pig Floyd
- Thread
- Replies: 1
- Forum: Woods for Smoking
-
The Dark Side of the Brisket
Pretty certain it's the 18"... usually can barely fit a small brisket on the bottom grate and with some vertical rib holders I can get a few racks on the top grate. The brisket tends to hang off the end and touches the walls a bit in the beginning so those usually get a little over done. The... -
The Dark Side of the Brisket
Definitely will try... pork butt / pulled pork are going to be some of the first things I want to do when the new smoker is up and running. -
The Dark Side of the Brisket
I had had some leftover chorizo that I tried once, but I WAY over did it... by the time the temperature was right they were basically unedible (too much smoke?). The one I want to replicate though I'm trying to narrow it down... kind of tastes like a kielbasa but not certain. In any case I... -
The Dark Side of the Brisket
Hi all, New member currently in Upstate NY, but originally from NJ. I've been lurking for a while and finally decided it was time to take part in the discussion. I started smoking about 5 years ago when my wife surprised me with a WSM smoker for Father's Day. My very first attempt at...
