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Recent content by dirtburn
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Decisions, decisions. I got Jeff's book in the mail today " a surprise gift from the wife" and I am already excited about its potential. I told the wife she had to choose what to do first but I have a feeling it will be up to me.
I waited for you! It turned out pretty good, the potatoes had less smoke flavor than I had hoped but the chuckie didn't let me down. I scored the top a few times hoping to achieve the "burnt ends" effect and it worked pretty good, now that I know the rest of the family likes it I will have to...
Well, I decided to let it cook on through unwrapped after brushing it with beef stock and adding a little to drippings. My worry is it will get dry. Should I keep applying stock while it finishes?
Yes, have an extra rack just have to move everything down o e rack to put it in. Had planned on putting roast in drip pan with stock and cover but it appears to be cooking faster than I had planned, don't need to rush it as I think covering it will do.
Well I've got a 3lb chuck in the mes at 165 IT. I thought I had a plan but like a newbie I am second guessing myself. I have a drip pan under it, beef stock warm and not sure what I should do, I am wanting to make room for some taters I have seasoned and waiting. Any suggestions would be greatly...
Thanks guys, I did get to break it in. I took a simple route and was happy with the results. Being it was a Christmas gift I also received some accessories from my daughter so I used what she had given me, so I broke it in with some Jack Daniels whiskey barrel chips and a brisket rub on a 3 ½lb...
Another new guy here. My sweet wife gifted me a Masterbuilt 30" electric smoker for Christmas so I have been lurking in the dark getting tips and recipes for the last couple days so I figured I would join. I hope it will cook its first meat today. Hope everyone has a great new year!