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  1. jerryl

    How to: Crisp / Shiney / Dry outside layer?

    Question for the guru’s. Each time I BBQ/Smoke meat the outside is a bit moister than I "think" it should be. I am unable to get a dry and crisp outer shell and expecting a “shiny outer shell”.  I think it is possible because that is that the meat looks like in top level restaurants. A...
  2. jerryl

    Please explain the differences.

    Noob questions.  Sorry If I missed it somewhere on the forums. At one time, I thought I understood the differences, but reading this GREAT forum, I am now a bit unsure. What is the difference between BBQ, Smoking and grilling? What types of equipment do you use for each? Example: Making...
  3. jerryl

    Newbie - Houston Texas

    Have been using a gas grill for many years and just now getting into the charcoal grilling and smoking. I also have a electric smoker (Cajun Injector) that I used twice in 7 years.  Time to start putting it to use. I use the following: Weber gas grill - 13 years (Used continually) Weber...
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