Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. firejoe20

    Punked Porchetta and PBBEs

    @chilerelleno did you ever think of using hot vegtable oil to crisp up the skin after the over? I was reading the put it in the oven on a baking srat on a wire rack so the skin does not lay flat in the juice and get crispy all around. When IT reached at 150 pulled and put on another rack in...
  2. firejoe20

    Porchetta for Christmas

    Hi! I'm going to make Porchetta for Christmas day this year. I have never made this before and I have a few questions, 1. If I make it Christmas eve how can I warm it up the next day and have it tasting fresh like it was just cooked? 2. I have an 18.5" WSM smoker and an DigiQ to keep my temp...
  3. firejoe20

    Need a new smoker

    Hi! I had an offset smoker for many years and it has seen better days. I was never really pleased with the quality of food that I smoked over my even older drum smoker. I am researching a lot of smokers out there and now I am confused. I like the Weber vertical smokers but after needed mods I...
  4. firejoe20

    New smoker for me

    Hi! I have a new smoker for me, a friend of mine was throwing it away as he bought a new one. I was offered it and it is in good shape but clearly not cared for properly. It is a Char-Griller with side firebox and I made my first brisket on it this past weekend. All went well but clearly the...
  5. firejoe20

    Burning food

    Well it was burnt like a chunk of charcoal and tasted like it too.
  6. firejoe20

    Burning food

    Actually my food looks like it is burnt black, charred. I used the temp that I smoked in my UDS (225*F) for my butt for a total of about 8-9 hours, reached an internal temp of 195*F. That is what I did on the UDS and I did not open the smoker at all. I use Cowboy charcoal and hickory chunks in...
  7. firejoe20

    Burning food

    I have been using an UDS for about 7 years and now I have a CharGriller w/ side firebox. I find my heat on the smoker at about 225-250 but I am finding that I am "burning" my food. With no direct heat how is this possible? I was thinking at first that I did not have a good thermometer in there...
  8. firejoe20

    Homebrewers Roll-Call

    Baconist, I would love if you would be able to share the recipe for the chili/coffee/vanilla. That sounds awesome!
  9. firejoe20

    CharGrill Smoker Pro w/ Side box

    Thanks Alelover! I did not have the stack all the way open, I'll try that next time. I do have the sidebox elevated so the coals are off the ashes and there is airflow. I have not down much to it yet as I want to see how it performs and heats first. I have some dryer vent (flexable) that I will...
  10. firejoe20

    Homebrewers Roll-Call

    I've been brewing for over 10 years now. BIAB is my most favorite.  I just keged a Popper' Cherry Wheat. Now I have my Banana Creme Pie Ale in the Primary. I like to do both. If I have a quick session beer or something for a party I'll keg, if I need to age something I'll bottle. I like...
  11. firejoe20

    CharGrill Smoker Pro w/ Side box

    I have aquired a used smoker and it is in good shape. I needed to clean it well, powerwasher and elbow grease, to avoid what I thought was an eminent fire. After I did that I started my normal coals in the firebox and added some hickory to see how it heats up and where the smoke rolls out of or...
  12. firejoe20

    Pork Loin

    I have a 3.5lb Prod loin that I am thinking about smoking this weekend. I have never done a loin before and I am wondering if I should brine, inject or just season it. I was thinking about brine since it would aid in the breakdown of the connective tissues and make it a bit more tender. What I...
  13. firejoe20

    Just getting around to an introduction

    I have been smoking for about 8 years now ever since my wife bought me an UDS and now it is a true addiction. I upgraded to a lightly used CharGriller with an offset firebox a little while ago. I have a little work to do to it but nothing a couple cans of high temp paint cannot fix. I needed...
  14. firejoe20

    Char-Griller Smokin Pro with firebox- Mods

    I just picked one of these smokers, slightly modified, used from a friend of mine who moved up to a much larger Lang smoker. It has a little rust on the firebox top which I will scrape down and repaint with high temp paint in the spring. I have been using a UDS for about 7 years with direct heat...
  15. firejoe20

    Need a new smoker

    All I think I have killed my smoker, it literally smoked a hole through the side.  I know that everyone has their preferences with charcoal, electric, and LP. I am wondering the since mine WAS a charcoal smoker, and I never tried an electric or LP one, what are your preferences and also why do...
  16. firejoe20

    New member here!

    Hi all! I have been a reader of the site and newsletters for years and never though to join the forums. Glad I did! I have been smoking for about 7 years now and I still use a UDS but I am looking for a newer model since I cannot do more than 1-2 racks of ribs at a time and that is just not...
  17. firejoe20

    Wood to smoke a pork shoulder

    I am making a 9 pound, bone in, pork shoulder this Sunday and I am confused on chips to use. I have made pork shoulders and butts before and I have used my standard pork rub the night before and then I usually smoke for a total time of 1.5 hours/pound. I apply smoke for about the first 3-4...
Top Bottom
Back
Clicky