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Recent content by lovinsmokin
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Started my 5# brisket in the smoker around 7:30 pm. Had issues with the remote thermometer not working! Thought I was sitting at 177 in the smoker, stayed a little too steady and by the time it occured to me to check the one out there, it was up to 290 and had been for at least 30-45 minutes...
Fyi, you don't have to have smoke for the full cook either. Sad but there is such a thing as too much smoke. Like I was telling you, the 3-2-1- method for ribs really only needs the first 3 hours of smoke, after that it's all about finishing the cook.
Does anyone know of a heat resistant foam tape or anything we can put inside a propane smoker door to get it to seal a little better? Just got a new smoker and the smoke is coming out the sides of the door. Want to keep as much in as we can! Thanks for any suggestions!
Yay Larry! Welcome to my home away from home! You'll find lots of great ideas, recipes, and people on here. Happy smoking! I look forward to your pics of your first smoke! And don't be afraid to ask anything, there are no stupid questions, even if I can't answer them. jajaja
We got our pork butts up to 160 int temp, instead of wrapping them and cooking to 200 I wrapped them and set them in the cooler to rest. And they sat for 6 hours. Can I still save these? Int temp dropped to 147, wonder if I can start from there and continue as usual? Any suggestions would help...
Well it ended up very well! Jerky turned out grrrreat! Just like the 'Jack Links' kind I like. Going to try some other recipes this weekend. 3lbs meat sure does make a good batch of jerky!
All went VERY well! We love it! We cheated for beginners and tried a premade seasoning, and I think it was grrrreat. May be a bit spicy/salty for some. Will absolutely try the teryaki, that seems to be our favorite flavor. This did turn out like the beef sticks, which I love. He likes the...
That sounds exactly like what we're doing Kookie! Gonna give er a go with just letting it marinate for a few hours...see how that turns out. Keepn my fingers crossed....I prefer letting it sit overnight, but someone's getting impatient, not good for a smoker eh?
Just got a jerky kit from Cabellas, not sure how to use it. Looks like it uses ground beef. It has a jerkey pistol, looks like a caulk gun. No instructions, or info sheets. Curious if we should use a leaner meat, or a little fattier. I suppose that could depend on what kinda jerky you favor. And...
Gettn a 9# loin ready to smoke now. Was supposed to start er last night, but the beer got ahold of me..hope fully we can get this thing smokin! As far as teams, this year I'm sad, DA BEARS are sittin at home coolin their jets...so I will be on the Giants side so I can't be called 'bandwagon' by...