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my butt turned out great for the Super Bowl as well. i HIGHLY recommend injecting one with lime for fajitas. i rubbed it down with lime, salt, pepper, garlic powder, and some chili powder. added a little lime juice to it when i pulled it as well.
still debating if i want to toss it in the night before or wake up at 4am and put it in then. last ones i did took about 13 hours, that was two of them. but it will be served up(aside from picking at it before hand) somewhere near kick off with fresh made guac, sauteed red onions and bell...
gonna inject a butt with fresh lime juice this weekend let it sit a day or so and smoke it on sunday for pulled pork fajitas during da Stuper Bowl. never tried it but it's gonna be good in my head. shred it up with some cilantro in there.
fat cap down? explain that one to me please, someone? i've always heard(and it makes sense) to have it up so the fat melts in to the meat to flavor and keep moist. when and why did this change?
that batch was in for about 4 hours using the Pitmasters Choice pellets. my first cheese smoke i actually had 4 pans of ice in there to keep temps down. it was hot that day though. was much nicer weather for this smoke and using the AMNPS i had temps around 80 the whole time and even under...
got a butt rubbed down and in the fridge right now, smeared the yellow mustard all over and tweaked some McCormick's Cowboy Rub. plan on putting it on at about 10 pm for supper tomorrow. i think Pecan will be the wood for this time. My mouth is already watering....can someone point me towards...
2nd time smoking cheese....worked MUCH better now thanks to a gift i received from Foxriversmoker, AMNPS, just tossed it in the smoker and lit the pellets and watched it smoke for 4 hours. had some cashews in there as well for 2 hours, those were great. i love that AMNPS and can't wait until...
i got my first cheese smoke about finished. using the MES 30. gotta babysit it but it's working. i'll be getting an AMNZPS before next time. smoker is running a bit hot even with 4 trays of ice in there. cheese isn't sagging at all though. i have muenster, pepperjack, gouda, cheddar, and...