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I was changing an empty tank today and the knob on my regulator hose broke. It was the back part of the knob that pulls the male adapter ino to the tank valve. It just cracked and came off in little pieces as I was tightening.
This is on my grill that will be retired after Christmas so I do...
Here is what I did to a Brinkmann square a few years ago. Still unsure of what model you have.
http://www.smokingmeatforums.com/t/64837/success-brinkmann-vertical-is-now-converted-with-pics
I can assure you that if you give details on what you are looking for....you will get answers from...
Dave,
I have been keeping up....just not posting. I have seen where we have sadly lost some members.
I wanted to smoke something this weekend but we have a neighborhood gathering today and have some ribeye's ready for tomorrow. Am considering throwing some smoke on them.
Just wanted to re-introduce myself. I have been a member since 08 but sold my smoker a little over 2 years ago due to moving from FL back to GA for work. I just today replaced it with a Master Forge gasser for $148. Only the wife and I so do not need a big one.
I have it seasoning as I am...
A couple of things to keep in mind.
For the HD-DVR you will need multiple connections at the same box to be able to watch one channel and record another (not the case with cable).
This could drive the cost of install way up.
If you decide to cancel the Direct service, it can get expensive AND...
You also may want to keep an eye out for a discarded gas grill. Take the grill part off and use the stand to mount the BSV on. Mine now rolls. I have a side table to work on and use the bottom for storage of charcoal chimney and wood chunks.
I don't know what I like best about my mods. The...
Hey Mo...
Replace the stock charcoal pan with this
and your temp problems will go away. Can be found at any HD or Lowes for about $10 in the grill area.
If you want to mod for propane, check out the links in my signature.
Try here
http://www.smokingmeatforums.com/forums/showthread.php?t=140&highlight=new+smoker
If this does not work do an ADVANCED search in "Messages for all guests and members" with thread TITLE of "new smoker" and a "FIND posts by user" TulsaJeff.
If he will deliver multiples for the same $10 charge I would get some extra barrels just in case. It would be my luck that I would screw up the fabrication if I only had one.
3 barrels for $25 would still be a heck of a deal.
OK...that makes a tad more sense now.
An experienced smoker should have the TBS mastered so the cold meat is being "kissed" by the smoke.
An in-experienced smoke will probably still be fighting the MWC (Massive White Clouds) and putting cold meat in these conditions will cause the condensation...
I found this info at http://www.yodersmokers.com/tips.html and thought I would share. Some very good advice for all of us.
Number 10 is rather confusing to me...cold meat is cold meat no matter the experience of the person doing the smoking. Maybe one of our "Learned Masters" can explain.
1...
These may sound stupid....but this does come from experience.
Be ready to work 8 days a week, 25 hours a day......especially at first.
Do not invest any money you can not afford to lose.
A restuarant historically has the highest failure rate of any new business that opens up.
Make dang sure...
I can tell you now....start building!!!! If you stick around here long enough to truly learn how to cook low'n'slow...this will infect you worse than you can imagine. But that is not a bad thing.
I suggest keeping an eye out for someone throwing away a gas grill. Since it is getting close to the "end of the season" for the sane people (you know...the folks that don't grill or smoke when temps drop below 70) you will probably see some being thrown away.
If you find one you can do what I...
Great looking mod RYF!!!
I know since I converted mine over to propane I have not looked back. I keep thinking about "going native" again but the simplicity of hitting the gas just keeps me away.
I do mix a couple of briquets in with my wood chunks to give me the illusion of being a purist.
Use the Forum BBCode: and copy that link if you want the image to show in the message. The other way it is posted we have to follow that link you are posting.
Follow the instructions posted on the thread below and you will be posting QVUE in no time,
http://www.smokingmeatforums.com/forums/showthread.php?t=9916
Linescum....I chatted with one of your brethren a couple of weeks ago at a rest stop on I75 on my way back from GA. He and about 20 other guys from Pike Electric from Mt. Airy, NC were headed this way in advance of Fay.
Just so ya know....we do appreciate you guys. I am sure you get fairly...