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  1. Skimafia

    Official Smoker Thread

    Lol, I'm 37. I've always sucked at analogies. It made sense in my head but nowhere else. Anyone smoking anything good this week?
  2. Skimafia

    Official Smoker Thread

    The reference is meant to illustrate that it's worth the work, not the convenience
  3. Skimafia

    Official Smoker Thread

    I had a traeger and it turned out some really good food. Something about the food was always a bit underwhelming, however. I am a believer that you can never get authentic bbq if you are doing anything other than burning logs. For me, smoking food is therapeutic. Knowing that at the end of 12-18...
  4. Skimafia

    Official Smoker Thread

    You cant taste it at all. You dont need a whole lot, just a thin coat. It creates a surface for the rub to bind to. I've used different kinds of oil as binders as well.
  5. Skimafia

    Official Smoker Thread

    Number 2
  6. Skimafia

    Official Smoker Thread

    I rub mustard and use coarse salt and pepper. After it rests in foil, I separate the juices left over in a fat separator. I then put the juice back into the meat. I don't use sauces generally
  7. Skimafia

    Official Smoker Thread

    Texas style number 1- only salt and pepper. My other pork butt is still resting. Pics coming soon
  8. Skimafia

    Official Smoker Thread

    They are pulled off the smoke now and finishing in the oven. No reason to keep burning wood since they are wrapped.
  9. Skimafia

    Official Smoker Thread

    5 AM pork butts 3 hours in. I probably have another 3 or so until its time to wrap. I hit them with a little apple juice to keep them happy
  10. Skimafia

    Official Smoker Thread

    Cut some tuning plates today
  11. Skimafia

    Any F1 racing fans?

    I agree on Hamilton. Hes a primadonna. It was obnoxious any time another driver did something he didnt approve of- he would get on the radio and complain to Charlie Whiting.
  12. Skimafia

    Official Smoker Thread

    Merry Christmas to you! Get seasoning it right now to set the paint
  13. Skimafia

    Official Smoker Thread

    Home made reverse flow! I dig it. Does it work pretty well?
  14. Skimafia

    Official Smoker Thread

    I'd like to see what equipment you guys are using
  15. Skimafia

    Official Smoker Thread

    Beef ribs anyone?
  16. Skimafia

    Official Smoker Thread

    I've got 2 pork butts going on the pit on Saturday. I really like puller pork. Its straight forward. It takes really well to a lot of rub. I'll use oak and pecan mix
  17. Skimafia

    Official Smoker Thread

    Here is some of the stuff I've made. This cooker makes unreal chicken. Its definitely my wife's favorite. I've had some great results with pork ribs- Brisket is the holy grail, and my favorite thing to make because it's so challenging. I love spending half the night and the better half of a...
  18. Skimafia

    Official Smoker Thread

    I'm bringing this thread back from the dead so I dont have to start a new one. A few years ago, I had a chance to visit Austin and have some top notch central Texas que. Since then, I have taken a huge interest in smoking meat. I bought a stick burner and have been trying to master the art. I...
  19. Skimafia

    Any F1 racing fans?

    2020 should be fairly predictable, much like 2019. 2021 will be a whole new ballgame. 2021 should see Hamilton in Vettels seat me thinks.
  20. Skimafia

    Suppressors Where do you keep your stamps?

    You're supposed to keep them? Shit.
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