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  1. oshawapilot

    Well, that's not a brisket. What can I do with these?

    I got all excited when my wife messaged me yesterday and said she'd found some nice briskets for what seemed like a song.  I should have known it seemed too good to be true given the price.   So, she picked up two.   She saw "Brisket" on the label, but when she got them home and I looked at...
  2. oshawapilot

    To pan, or not to pan. (The Butt)

    I've been following Meowey's cooking method (smoke on grill to 160, place in foil pan and cover until 205) for my butts for a year or so now with generally good results, but I have noticed that panning and foiling the butt at 160 results in very little bark, but does result in perfectly tender...
  3. oshawapilot

    First butt in the new pellet pooper. (With pics!)

    Hey everyone...haven't been around in a long while, but have been smoking.   I recently stumbled across what amounted to a half off clearance deal on a new pellet pooper, so I couldn't resist - paid $600 for a CS450 that normally retails for about $1200 up here..   I sold my stick burner (I just...
  4. oshawapilot

    How long for 1lb fatty?

    Perhaps I'm missing it in the searches I'm trying, or it's just not actually posted anywhere (a sticky would be handy in this forum!), but what are rough cooking times/temps for fatties? I'm trying my hand at my first one today but I've no idea how long I need to cook it for to get to the magic...
  5. oshawapilot

    Help out a wood-smoker newbie.

    Hey everyone. Well as I just posted in the introductions forum I'm not new to smoking, but I am new to wood smoking. Up until now I've been using a small vertical smoker. Typically I've always fired with lump charcoal and only used small amounts of wood for smoke. However, my wife picked up...
  6. oshawapilot

    Hey everyone

    Well, bumped into you guys a while back via Google. Got an account today and will finally be posting instead of lurking. I've been smoking for a few years now but mainly on a vertical charcoal smoker. I've done everything from ribs (and plenty of them) to beef roasts and chicken with great...
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