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  1. larry tiner

    Raw pork sausage

    We butchered a pig and I’d like to smoke a link of sausage. It’s raw, in a casing. Any ideas on temp to cook it at, what temp I’m cooking it to, and time?
  2. larry tiner

    Thin-sliced rib eye

    My significant other came home with a 1/2-inch ribeye. I’d like to do a reverse-sear, but am clueless about what temp for how long. My temp. gauge is broke. Any hints?
  3. larry tiner

    Smoking fully-cooked burgers

    Found some fully-cooked frozen packages of hamburgers. I’d like to put them in the smoker to see if they can absorb some smoky flavor. Are there any suggestions on temp or how long to smoke these babies? Thanks!
  4. larry tiner

    Burnt ends

    I found a burnt ends recipe a few years ago on here, but I can’t find it again. Can anyone steer me in the right direction?
  5. larry tiner

    Brisket cooking time

    Greetings!  First time to thread... Through all the posts on here, I have been very successful smoking briskets.  Thanks for all the tips!! I need a quick answer!  I bought a "super trimmed brisket" for Mother's Day.  This was small enough to fit on my smoker grill.  PROBLEM:  While it weighs...
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