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I have been absolutely blown away by the response from this. We are still working on modififying the smoker at the moment. I do have a supply of wood and we'll see how it smokes. I usually have one day a week or so that I can budget enough time to do it right. If it does attract some...
Thank you all for the help. Outside of getting legs, it could be interesting getting other cuts of the goat due to language barriers, but we'll get it figured out. The other meat that we got was sent from a S. Korea Army base packed in dry ice. I think it took about 5 days from Korea, but I...
I've been deployed in Afghanistan for about six months now and while I was home on leave I had the chance to BBQ. Now I'm going to do it here. I sent all of my tools and spices that I could fit into a box (it really took two), I've got a smoker being modified to work, and a supply of what my...
I am currently stationed at Fort Leonard Wood, MO for the next four months to complete EBOLC. Do any of you know of some legitimate BBQ joints around here? Unfortunately, I couldn't bring my smoker so I'm going to have to rely on what the good people of Missouri can cook. Thanks a lot for...
It took about 12 hours but it reached 200 degrees. Here it is before I foiled it, toweled it and put it in the cooler. I'm going to reheat it for dinner tomorrow night. I'll post pics of it sliced up. I think it's going to be really tender and juicy. I can't wait for it...What temp should I...
8 hours in and I think it's stalling. It's dropped a degree and isn't moving. I appreciate all the feedback. You guys are awesome. More qview in an hour or so.
A little concerned about no stall as it is at 183 now and it's only been on for 7 hours. I figure it'll pair well with the Giants-Eagles game tomorrow night. I'm going to move the thermo around and make sure it's right.
Here it is 6 hours in. It's at 176 and holding. Still waiting for the stall...
I'll cooler it whenever its done until we leave for church in the morning. Dinner isn't until about 5 tomorrow, so I'll have to fridge it and reheat it. I'll slice it after I reheat it. Hope that works ok for...
I was talking about the temp. Seems high, but I know it will stall. It's been cooking between 240 and 250 the whole time. If it keeps going up like this, I'll readjust my thermo. As promised here is some qview!
2 hours in
Some brats for dinner. It's hard to have them any other way...
I'll be slicing it with sauce. It's a whole one I think, but it might be a flat. It's been on smoke for about 2 hours and it's at 137 degrees. Cause for concern?
Ok. The weather finally warmed up and the brisket has been on for about 45 minutes. Everything is good. I think it'll be done around midnight or so. My question is this. I'm going to put in a cooler with towels before I go to bed. The plan is to eat it for Sunday dinner. When I take it out of...
Ok. The weather finally warmed up and the brisket has been on for about 45 minutes. Everything is good. I think it'll be done around midnight or so. My question is this. I'm going to put in a cooler with towels before I go to bed. The plan is to eat it for Sunday dinner. When I take it out of...
Oh yeah, I'm going to slice it and I'll definitely be taking some pics. Really looking forward to this one. 3am can't come soon enough. There are only three things I like getting up that early for; fishing, hunting, and smoking!
Thanks for the replies guys. I have an ET-73, spray bottle and am comfortable with my smoker. I've done a lot of pulled pork (family loves it; it's like crack to them), getting better at my ribs and am pretty good at chicken. For whatever reason I haven't done a brisket yet. I don't know if...
Hey guys. I got back from Basic Training on Saturday and already the family wants something smoked. I'm going to be doing my first brisket tomorrow and had a couple of questions. I see some people use a foil pan and some people don't. What are the reasons either way? I was planning on not...