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Recent content by valanze
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I thought I gave an update on this. it came out great. Rolling it was an amazing recommendation and I am very greatful. My family enjoyed it very much. Thanks for all the help every one of you are the best!
Decided to give Pork Belly a try. Thinking of going with my standard as far as rubs go:
Onion Powder
Garlic Power
Salt
Pepper
Celery Seed
Cook low and slow until done. Now I decided since this was my first shot not to get a slab. I went with pre-cut from Costco. Anything I should look out...
You all are awesome my wife is picking up some twine so will roll it and smoke it. I had initially planned on a 14 hour smoke. I assume this will cook much faster. Any estimates? Just want to make sure it’s ready for dinner. 8 hours maybe? I will use a digital thermometer for the smoke so it’s...
So I have been smoking for many years and only tackeled a brisket twice including this time. I am completely unsure how to handle what I consider an unmitigated disaster. The wife and I decided for Christmas dinner lets be different we wanted brisket. So we headed to walmart dropped a little...
This is exactly what I ended up doing it was all last minute. I got such s late start I did not have the hour or so I let it sit fully prepped to come up to room temp. This was rookie mistake. I was trying to have it by 6PM which was dinner time.
You were exactly correct. Meat is hotter and temps are where I want them. I don't remember my last smoke being that rough a start. It has been 225-250 for a lil over an hour. Will need to remember this for next time.
Thank you I was in real panick mode.
The more meat you have in the smoker the higher the temp you need correct?
Smoking 5 racks of ribs and temp is slow to 225 and I have it up in between. High and medium. With a single rack and two whole chickens I could hold 225 at medium heat.