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  1. pheinzman

    Just an observation about Kingsford lump

    charcoal. I had this big bag of lump I bought at GFS and it didn't perform very well. I started thinking that I would need to blend my hardwood lump with standard briquettes to control the heat. Last week, I knew I'd be smoking and I was out of that cheap stuff, so I bought a 10# bag of the...
  2. pheinzman

    Pork Loin w/Qview

    Here's what I have going on today. A ten pound pork loin. I cut into two pieces and rubbed it with a quarter cup of the following rub cut with a quarter cup of brown sugar: 6 Tablespoons paprika 2 Tablespoons ground black pepper 2 Tablespoons salt 2 Tablespoons sugar 1 Tablespoon chili powder...
  3. pheinzman

    Beer Can Chicken w/Qview

    Ok, I seem to have temperature control down, holding steady at 225-250 degrees an hour and a half in. I'm making two beer can chickens in my Brinkmann two door vertical. Here's a pick from one hour in: I've turned them around to face forward since then (not to get better pics, but for easier...
  4. pheinzman

    Lump charcoal question

    I'm using lump charcoal for the first time today and I notice when I had it in the chimney starter and it was flaming up, this black tar-like goo was oozing out of one of the holes. After I'd put the coals in the smoker, it looked like one of the lumps had stuck to the hole. Is this normal?
  5. pheinzman

    Newbie from Ohio

    Hi, I was searching around for tips and came upon this site. I got a Brinkmann vertical smoker for Father's Day. So far, I've done a 5 pound picnic shoulder and about 10 pounds of ribs. The shoulder came out OK, but the ribs undercooked so I had to finish them in the oven. Couldn't seem to get...
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