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.
-
Pellet Smokers in Competitions - Your opinion
I was just having fun. Your impassioned response made it clear you were a pellet fan with strong feelings on the subject. :)- medic92
- Post #33
- Forum: Blowing Smoke Around the Smoker.
-
Pellet Smokers in Competitions - Your opinion
So what kind of pellet smoker do you have?- medic92
- Post #30
- Forum: Blowing Smoke Around the Smoker.
-
Alternatives for Mustard as a base for a rub on ribs?
I like to use Parkay squeezable margarine sometimes. Usually I don't use anything at all, and I'll never use mustard. Even if you can't really taste it, my brain knows it was on there and will invent the taste. -
Illinois Group!
Mount Sterling, IL here. Downstate, west of Springfield.- medic92
- Post #65
- Forum: Illinois Members Group
-
Oklahoma Joe Highland, does anyone use one?
I have the Highland and it's a decent smoker. Without any mods it goes through fuel (charcoal or wood) and a pretty brisk pace. Adding a gasket around the cooking chamber and firebox will help, as well as some toggle clamps to hold the lid a little tighter. Use some high-temp RTV between the...- medic92
- Post #4
- Forum: Charcoal Smokers
-
Wings!
You keep that snow all to yourself! This is the perfect time to be greedy.- medic92
- Post #5
- Forum: Grilling Chicken
-
Anniversary Pork Butt!
It was decent but I don't think the quality of the pork was very good. I think I'll stick with getting mine from the meat locker and paying a little more. -
Wings!
My afternoon snack. Wing sections grilled/smoked with a little mesquite, then fried to get them good and crispy. I planned on tossing them with wing sauce but they're pretty good the way they are.- medic92
- Thread
- Replies: 6
- Forum: Grilling Chicken
-
Anniversary Pork Butt!
Finally finished! After a one hour rest, this is what I had: And here's the final product, pulled and ready to eat: -
pulled.jpg
- medic92
- Media item
- Comments: 0
- Album: Anniversary Pork Butt!
-
finished.jpg
- medic92
- Media item
- Comments: 0
- Album: Anniversary Pork Butt!
-
Anniversary Pork Butt!
I just don't care for the setup for the most part. Like I said, there's nothing wrong with the vertical smoker, I just prefer using my offset. :) -
Anniversary Pork Butt!
About 3 1/2 hours into the cook...although it's performing just fine I'm realizing I honestly don't care for the vertical smoker. I think I'll give it to my neighbor after this butt's done. -
cooking.jpg
- medic92
- Media item
- Comments: 0
- Album: Anniversary Pork Butt!
-
Anniversary Pork Butt!
Pork butt is rubbed and on the smoker. I'm using a mix of pecan and apple wood, smoking at 275 since we celebrated our anniversary well into the night and I got a bit of a late start this morning. -
Anniversary Pork Butt!
- medic92
- Album
- Comments: 0
-
Anniversary Pork Butt!
Today is my tenth wedding anniversary. While out running around I picked up a nine pound pork shoulder at $1.49/lb. It's rubbed and ready to go tomorrow. I think I'm going to use the Brinkmann vertical smoker on this one and see if it holds temperature a little better now that it's a little...
