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Thanks for that comment. I showed it to Dave Klose (the maker of my smoker) to get his feedback. He felt it was overkill. Perhaps he is right, but cleanup is very fast and easy with this pan.
No matter what I did, after smoking, some dripping would miss the drip pans and coat the bottom of the smoker. The dipping would fall between the pans or along the sides. Not a big deal, but I like to keep my smoker relatively clean.
My answer was to build a "liner" for the bottom of my...
I do not think the "objection" is based on the ability to absorb smoke. Some people do not like what it does to the texture and the crust. I never saw a huge reason to use foil.
The plateau issue is just one of about a dozen the I would like to explore on this board that are applicable across multiple meat categories. I would hate to miss some valuable information because I failed to look everywhere. Again, no big deal here. Easy to work around. Love what I have...
Do you think it makes sense to have a forum that is focused on smoking principles? For example, I want to make a post about plateau management. This would apply to brisket as well at pork. Under the current organization it forces me to choose a meat though the concept applies to both beef and...
I would like to get a crisper Turkey skin when I smoke a whole Turkey. The meat comes out great, but the skin can get tough or rubbery. I assume the skin needs a higher temp to crisp, but when I do that, I do not get the depth of smoke in the meat that I would prefer. Any suggestions?
I have a Klose unit with an offset firebox. I think there is no better unit made today.
When controlling oxgen in the smoke, one has the choice of the intake by the firebox, and/or the exhaust on the chimney. I tend to adjust the intake over the exhaust. I like to keep the exhaust fully...
I have been smoking meats for over 25 years now. I got the majority of my learning experiences when I was living in Virginia. I spent many summers visiting (and smoking) with commercial smokers as well as small well respected pit masters. Over 500 briskets and 300 pork shoulders later I am still...