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Where can I find competition grade beef brisket?
I buy Angus Beef Brisket at my local grocery store and I'm finding beef brisket around $3 a pound. The internet said these Briskets could cost around $4 - $5 a pound. Am I really getting Angus at that price or is it just high end choice?
Places...
I smoked a 13.5lb Angus Beef Brisket this weekend. I have a Oklahoma Joe Longhorn Offset Smoker w/ mods (see image below).
I was trying to maintain a temperature of around 250 but it fluctuated between 240-270. I have never smoked this hot before and I underestimated when the meat would be...
Hello,
I have an Oklahoma Joe Longhorn Offset Smoker. I bought heat deflectors for it and I don't know where to place my water pan.
Any ideas as to where I should place my water pan?
Thanks,
I'm in the market for one of this style of smoker. Has anyone ever owned both? After watching some youtube videos and a google searching, it seems that the kamado has a slight edge only as far as simply addons.
It seems like they both produce great food.
Just curious if anyone has both?
Thanks,
Yeah, I was thinking the same thing. I watched a friend of mine pull his off at 118 and let it rest foiled for about 30min. The internal came up to 133. It was awesome!!!
The one I did in the above post was a little more done than I wanted. I wanted a little more pink. My next one I'm pull off...
Today I would like to share with the class my first smoked Rib Roast;)
Started off with an 8lb rib roast. Seasoned the roast w/ a tube of Basil herb paste that you would buy at Publix in the produce department and Montreal Steak seasoning.
Placed it on my Oklahoma Joe longhorn offset smoker...
I got an Oklahoma Joe Longhorn offset smoker. I love this thing!
One issue that I am having is too much smoke. If I place a log in the fire box it will smoke like it's supposed to (thin light smoke), but after a while that same piece of wood will start to bellow out white smoke like crazy. Why...
Yeah, I agree but I am always looking for something new.
I was going to just go with the basics like A1 or 57 sauce.
Wanting to know what other people use.
I'm not a rookie anymore but I've never smoked beef ribs yet.
Here it is after 4hrs of smoking at around 235-240. Internal temp at 185 degrees. Once again the Oklahoma Joe offset smoker comes through again!
I love smoking in this Florida HEAT!!!
What kind of sauces should I use?
It turned out pretty good! Sorry I don't have any pics.
I'd like to use a brine next time to see if I notice a difference.
By the way, I did a maple soy sauce glaze about 45min until done.
Things that I would change next time:
1. Brine
2. Cut into 1 1/2 inch strip
3. Use cracked pepper...
I'm smoking my first salmon today on my Oklahoma Joe off set smoker. After watching some YouTube videos I wish I would have done some things different but it's to late now.
So basically, I've got about 1 1/2 of salmon (1 whole filet) on my smoker at about 170-180 degrees. I'm using Apple wood...
I've gotten back into wanting to taste the meat more then a bunch of seasoning.
I lightly used Montreal Steak Seasoning.
Do some people inject these? If so, what do they use?
Thanks guys.
It's been on the smoker for 4hrs now. Just trying to keep the smoke going. My wood is so seasoned and dry sometimes I can't even see the smoke. It burns super clean :-)
I love these things!!!
2hrs of smoke and 2hrs in foil. Cooking temp at 300-325 degrees. Fall off the bone tender and juicy. Next I need to work on different flavors.