Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Recent content by zombiekitty
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
The pit boss is likely a fine grill. I went with the Primo for a few reasons.
1. American made
2. Reputation for excellent customer service
3. I got sick of buying cheap knockoffs
4. Dual zones allow me to grill, smoke or bake
5. It was either a big green egg or a Primo. The owner of the shop...
Cold smoking cheese, bologna, kielbasa and bacon today with my new A-Maze-N 5x8. I tied some thick cut bacon together just to see what the pecan dust will do . Internal temp has been 53-58 consistently for 3 hours now. Doing 2 whole Boston butts tomorrow. Happy Easter everyone!
Looks great! My main complaint with mass produced bologna, is that it is so emulsified, that there is no texture. I'm on the verge of making my own beef hot dogs & pepperoni, but looking at this may just put bologna in the lead for my next project. I'm thinking of adding a bunch of roasted...
I too have a 30" MES and just got my AMNPS 5x8 combo package in the mail today. It was just about as exciting as when the shipment of new Sig Sauer P320's came in. I'm doing pork butt for Easter and I can't wait to try this and get some good smoke on that butt! I mix organic yellow mustard...
My comedian friend saw your post and said "I don't know much about smoking food, but it seems to me that surrounding meat in smoke for 2-12 hours is bad. I mean, just think if you smoked a 12 hour cigarette". I guess education is key. There is a ton of good sous vide information here and on the...