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The Smoke Ring Forum Index
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  Topic: 22# Corned Beef...new some guidence

Replies: 7
Views: 827

PostForum: Beef Recipes   Posted: Fri Dec 29 17 5:51 pm   Subject: Re: 22# Corned Beef...new some guidence
This will not be my first attempt at a fauxstrami, but it will be the first at 22 lbs. This thing is a beast.

I will do the rince, water-bath, rub, rest prior to a 250 deg smoke on my Yoder (not s ...
  Topic: Spammer

Replies: 0
Views: 1318

PostForum: Spammers Hell   Posted: Thu Jun 08 17 3:51 am   Subject: Spammer
I'm a spammer.
  Topic: 85 gallon UDS Build

Replies: 5
Views: 1623

PostForum: Cookers   Posted: Thu Jun 01 17 7:27 pm   Subject: 85 gallon UDS Build
I use 6 x 3/4" holes covered with magnets for intakes, evenly spaced, and I run them with 1 to 1.5 open to ride straight in the 250 - 300° range.

Exhaust I run 8 x 1/2", and run the 2&qu ...
  Topic: Tips/Help needed cooking with Camp Chef 3 Burner

Replies: 4
Views: 1385

PostForum: Flat Top & Griddle Grilling   Posted: Fri May 19 17 8:57 am   Subject: Tips/Help needed cooking with Camp Chef 3 Burner
It take some time to season any grill, the secret is to use good lard, shmeer a thin layer over the top of the grill, heat the grill on the burners, as the fat melts, wipe off the excess, and turn off ...
  Topic: Rational VarioSmoker

Replies: 1
Views: 892

PostForum: Commercial BBQ   Posted: Fri May 19 17 8:43 am   Subject: Re: Rational VarioSmoker
Hi there,
Has anyone tried to BBQ or smoke anything in this oven? They have a VarioSmoker option that allows the smoke but not sure if it can really emulate real BBQ.

That costs over $400, and I c ...
  Topic: Computer problems

Replies: 9
Views: 2190

PostForum: Catering   Posted: Fri Feb 24 17 4:16 pm   Subject: Computer problems
Highlight the cell, but change the info in the address line at the top.

If you have questions, feel free to email me or pm me.
  Topic: Ground Venison

Replies: 4
Views: 1830

PostForum: Sausage Making   Posted: Fri Dec 16 16 5:15 pm   Subject: Ground Venison
I made several different recipes of venison sausage last year, and from memory they all had cure in them. I saw the recipe book a couple of days ago, I'll look for it tomorrow.
  Topic: Selling my BBQ restaurant

Replies: 2
Views: 1596

PostForum: Commercial BBQ   Posted: Mon Dec 12 16 8:16 pm   Subject: Selling my BBQ restaurant
Good luck with your sale...and move!
  Topic: First Custom Smoker Help

Replies: 7
Views: 2233

PostForum: Cookers   Posted: Tue Nov 22 16 12:36 pm   Subject: Re: First Custom Smoker Help
I am trying to build my first smoker with my dad and need some help. I already have an idea for the overall layout and design I want just need some help kind of ironing out the details and things alon ...
  Topic: Thanksgiving plans?

Replies: 23
Views: 3242

PostForum: General BBQ Discussion   Posted: Sat Nov 19 16 10:56 pm   Subject: Thanksgiving plans?
It's an old Betty Crocker recipe with a twist.

1 lb cranberrys
2 cup water
2 cup sugar

Boil the water add the sugar, stir till dissolved, simmer additional 5 minutes, add 3/4 of the cleaned / ...
  Topic: Thanksgiving plans?

Replies: 23
Views: 3242

PostForum: General BBQ Discussion   Posted: Thu Nov 17 16 10:43 am   Subject: Thanksgiving plans?
Double smoked honey roast Ham, and a couple of Turkey breasts, with a stuffing made with pork sausage, roast potatoes, yams, green bean casserole, peas and sweet corn, gravy and home made cranberry sa ...
  Topic: buying a whole hog around Vero Beach Fl. (central FL.) ??

Replies: 3
Views: 967

PostForum: General BBQ Discussion   Posted: Sat Nov 05 16 8:57 am   Subject: buying a whole hog around Vero Beach Fl. (central FL.) ??
Contact BBQMAN, he's in St Petersburg, (if that's central enough for you), but he will probably know, who does what, where!

  Topic: Hanging Rib Roast

Replies: 4
Views: 1139

PostForum: General BBQ Discussion   Posted: Sun Oct 30 16 10:23 am   Subject: Hanging Rib Roast
Strange, after all these years of smoking, I don't think I have ever done Garlic bread in the smoker, even though I've baked bread in them before, it just never occured to me!

That's going to have ...
  Topic: Oversized firebox

Replies: 4
Views: 1538

PostForum: Cookers   Posted: Thu Oct 27 16 2:30 pm   Subject: Oversized firebox
20" x 20" is large, but why not go with 20" x 14" or 15", with 15" it would still look good, as the proportions would be 3:4.

If you build it shorter, you are not as t ...
  Topic: Keeping a grill cover in tact

Replies: 7
Views: 1203

PostForum: General BBQ Discussion   Posted: Thu Oct 20 16 10:43 am   Subject: Keeping a grill cover in tact
I would think about a wind break, either out of shrubs, fencing or bricks and blocks.

Or if you can move it close to a wall or othur structure?
  Topic: Corned beef brisket fail

Replies: 3
Views: 994

PostForum: General BBQ Discussion   Posted: Wed Oct 12 16 3:29 am   Subject: Corned beef brisket fail
I have a large stainless steel bowl, I drop in a rolned beef, and sit it under a dribbling tap on the sink, and allow the water to flew, changing it out constanly for at least 4 hours, and ometimes as ...
  Topic: Which smoke for Butts?

Replies: 10
Views: 1312

PostForum: General BBQ Discussion   Posted: Wed Oct 12 16 2:26 am   Subject: Which smoke for Butts?
I like Apple wood, or a mix of Apple and Oak.

Bit it depends more on what wood you have or can get easily, Just about anything works well with Pork, though I'm not so fond of Cherry on it' own with ...
  Topic: SoEzzy's Fame Is Spreading

Replies: 2
Views: 1804

PostForum: Cookers   Posted: Tue Oct 04 16 3:59 am   Subject: SoEzzy's Fame Is Spreading
It's a nice way to make a profit, it's about double what making one yourself would cost you!

But no, it's not mine. Wink Laughing Wink
  Topic: Galvanized water tank question

Replies: 4
Views: 1426

PostForum: Cookers   Posted: Mon Oct 03 16 2:33 pm   Subject: Galvanized water tank question
The zink in the galvanizing produces metal fume fever, I think from memory it is worst at about 800°, and you can easily get that hot with charcoal.

I won't cook on anything galvanized. JM2C!
  Topic: Pork Butt Holding Temps

Replies: 3
Views: 748

PostForum: General BBQ Discussion   Posted: Thu Sep 29 16 2:08 am   Subject: Pork Butt Holding Temps
I like to preheat the cooler with hot water the last hour og the cook.

Cook your butt to 195 - 205° internal, pan at 160° internal, smoke to final, fol lid the pan, tip out the hot water, put the ...
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