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  1. sauceboss

    Cold Smoking bacon: The second attempt

    Currently curing 14 lbs of bacon. This time I’m gonna check the grain before I slice it up.
  2. sauceboss

    No charcoal allowed in this competition, what do I do?

    I entered a BBQ competition for next Friday and discovered they will not allow charcoal (lump or briquettes). This is my smoker setup...any ideas? No offset firebox, the charcoal basket sits below everything with water pans just above it.
  3. sauceboss

    Not Enough Charcoal!

    Just finished my second run on my new smoker. Last time I severely overestimated the amount of charcoal, this time I slightly underestimated the amount. Needed another 7 degrees on the IT so had to use the oven. Turned out great though. Smoked some potatoes and tomatoes because, well, the...
  4. sauceboss

    Brine or Dry Rub Boston Butt

    I'm planning on smoking at least two Boston butts in the next couple of weeks and was wondering what everyone's take was on brining and dry rubs. I make my own rubs for bbq and typically put it on 24 hours prior to smoking. Should a piece of meat that large be brined? Does it make a discernible...
  5. sauceboss

    New Member

    Hi y'all, I'm a new member (obviously), but not necessarily new to bbq. I have smoked on spare ribs, chicken, and burgers on charcoal grill and a heavily modified cheap Brinkman (trust me, couldn't be used as manufactured). I've referred to this forum for information many times over the years...
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