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The Smoke Ring Forum Index
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  Topic: Wood chunks
Mark H

Replies: 7
Views: 4049

PostForum: Wood and Charcoal   Posted: Sun Mar 25 07 9:35 am   Subject: Wood chunks
Jeff, Can't you get wood by the cord in Nebraska?

You may have to cull through it, separating cooking wood from fireplace wood, but what other option do you have? I would think learning to cook wi ...
  Topic: Double beef Ribs
Mark H

Replies: 20
Views: 33662

PostForum: Beef Recipes   Posted: Sun Mar 25 07 9:16 am   Subject: Double beef Ribs
Alien, To get a butcher to leave extra meat on this cut, is like looking up a dead horses tookas.
Figure the cost, and follow the money. What do ribs sell for? What does rib eye sell for?

Any ...
  Topic: Temperature Control with Wood
Mark H

Replies: 12
Views: 6805

PostForum: Wood and Charcoal   Posted: Sun Mar 25 07 8:58 am   Subject: Temperature Control with Wood
The biggest factor I've found, is to have the wood dry. At this point it is like tinder, and you have to work to keep it from bursting into flames.

With the wood really dry, you can control heat b ...
  Topic: Snack Sticks
Mark H

Replies: 4
Views: 5521

PostForum: Sausage Making   Posted: Fri Mar 23 07 7:08 am   Subject: Snack Sticks
Jim, remember to shower the stix with cold water to cool them. This plumps them up, and keeps them from wrinkling up.
Mark H
  Topic: Alien Smoker Project
Mark H

Replies: 39
Views: 14196

PostForum: Cookers   Posted: Fri Mar 23 07 7:05 am   Subject: Alien Smoker Project
I've never cooked a whole hog, but have cut up a bunch.

The thing that bothers me here is the dripping situation. From a 200 lb hog, I remember seeing at least a 5 gallon bucket of grease.
I woul ...
  Topic: London Broil
Mark H

Replies: 10
Views: 18798

PostForum: Smoked Foods   Posted: Sat Mar 10 07 9:05 am   Subject: London Broil
Allsmoke has this one goin' on. This is very similar to what I do.

I grill this cut. Just to make things clear, this is a top round, or inside round cut from the hind leg.
I start with a nice th ...
  Topic: gave up on smoking
Mark H

Replies: 13
Views: 5179

PostForum: Cookers   Posted: Mon Mar 05 07 8:00 am   Subject: gave up on smoking
Yeah, it's way too early to give up.

This BBQ stuff is a little difficult at first, but you have to hang in there. Try using just lump charcoal on your next cook with a little wood for smoke. Do ...
  Topic: Cold Weather Slow Cooking and Smoking.
Mark H

Replies: 6
Views: 2746

PostForum: General BBQ Discussion   Posted: Mon Mar 05 07 7:52 am   Subject: Cold Weather Slow Cooking and Smoking.
If it's below 20 F I don't bother. If it's raining, I have longer cook times. I use wood and charcoal.
Mark H
  Topic: help with a wood burning question??
Mark H

Replies: 6
Views: 2683

PostForum: Cookers   Posted: Thu Mar 01 07 6:57 am   Subject: help with a wood burning question??
The thin smoke is just what the doctor ordered. You will get a nice smoke flavor, and a nice ring in your product.
Steady as she goes.....
Mark H
  Topic: Crown Roasts
Mark H

Replies: 9
Views: 3838

PostForum: General BBQ Discussion   Posted: Thu Mar 01 07 6:51 am   Subject: Crown Roasts
I haven't done a crown on the offset, but I have done quite a few center cut rib pork roasts. This is the same cut, but not turned in a circle.

I run the temp a little hotter, 275 to 300, so the o ...
  Topic: Black and Blue Steak?
Mark H

Replies: 12
Views: 10899

PostForum: Grilling   Posted: Tue Feb 27 07 12:16 am   Subject: Black and Blue Steak?
I tried this again. A couple fingers full of olive oil rubbed on the steak, seasoning, 1 1/2 min per side in the pan, then put the grate on the grill and finished the steaks to medium rare.

This i ...
  Topic: Brisket woes
Mark H

Replies: 13
Views: 6721

PostForum: Smoked Foods   Posted: Tue Feb 27 07 12:00 am   Subject: Brisket woes
You can use only water, or 1/2 water and 1/2 BBQ sauce. You do need moisture of some kind, and with a 12# or bigger packer this isn't too much water. I also leave an air space in the foil, the foil ...
  Topic: Brisket woes
Mark H

Replies: 13
Views: 6721

PostForum: Smoked Foods   Posted: Sat Feb 24 07 12:00 pm   Subject: Brisket woes
Yeah, yeah, yeah,

I'm the expert at finishing stuff in the oven. The rest of you guys go take a break, and have a cold one.

Paul, here's what you do.....

Rub a packer brisket with whatever ...
  Topic: brinkman offset
Mark H

Replies: 11
Views: 5462

PostForum: Cookers   Posted: Sat Feb 24 07 11:32 am   Subject: brinkman offset
Depending on the size, I'm wondering if it wouldn't be as simple as laying a piece of 1/4 inch plate at the bottom of the cooking chamber, then relocating the chimney.

I kind of like the hot spot i ...
  Topic: Fatties?
Mark H

Replies: 25
Views: 12753

PostForum: General BBQ Discussion   Posted: Sat Feb 24 07 11:20 am   Subject: Fatties?
Wow!!!!!!!!!!!!!!!!!

I just had the brainstorm of the new millennium!!

Can you imagine good homade breakfast sausage stuffed in a 2 inch diameter summer sausage casing? It would have to be a na ...
  Topic: Sirloin tip/Rump Roast
Mark H

Replies: 14
Views: 26391

PostForum: General BBQ Discussion   Posted: Thu Feb 22 07 8:13 am   Subject: Sirloin tip/Rump Roast
Cthesmoke,
I do rump roasts on the smoker quite often and don't have a problem with dry, but I do cheat.
When picking out a rump roast, you need to buy the cut that is adjacent to the sirloin steak ...
  Topic: Net results of 270 lbs of BUTT
Mark H

Replies: 24
Views: 10887

PostForum: General BBQ Discussion   Posted: Thu Feb 22 07 7:49 am   Subject: Net results of 270 lbs of BUTT
I'm curious as to whether the butts are injected with a sodium phosphate, or if they are a natural pork. I notice a difference in flavor, but I've never done a yield test.

With all the guys that c ...
  Topic: Lump versus Kingsford Charcoal
Mark H

Replies: 6
Views: 5107

PostForum: Grilling   Posted: Fri Feb 16 07 6:17 am   Subject: Lump versus Kingsford Charcoal
Rob, I have the same rig. I've always used lump in mine. There's a lot less, almost none, fly ash to contend with to get on your pork.

The Cimarron will also burn smaller logs, like 5 inches long ...
  Topic: Stuffing snack sticks
Mark H

Replies: 4
Views: 5680

PostForum: Sausage Making   Posted: Mon Feb 12 07 11:58 pm   Subject: Stuffing snack sticks
Wow, does someone need a bran muffin?
Mark H
  Topic: Maple/Apple wood question
Mark H

Replies: 2
Views: 2703

PostForum: Smoked Foods   Posted: Mon Feb 12 07 5:56 am   Subject: Maple/Apple wood question
Jeff T,
Wow, let no man say you aren't ready to help a new guy out! Thanks for the load of information.

Oneida,
ABSOLUTELY the most important thing I have learned in smoking is to have the wood ...
 
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