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Tried samon this morning,came out pretty good just a little salty I shouldn't have sprinkled A little garlic salt .stuck to Jeff's recipe But it is still very good. :
grilling_smilie:
I am a fairly new I have done 3 pan smoked briskets that came out good, I want to try something different. I have an 18 inch smoke vault and a 12 lb brisket that is about 20 inches long I have an area about 15 x 15 inside my smoker.should I trim it down or cut in half? If I cut in half I would...
Ok I have smoked whole chicken, prime rib chicken breast things that you can smoke in under 6 hours, setting on the deck sipping on landshark while I watch the smoke rises,I got that down pat. But my brisket needs to go for 12 hours like to have it ready to starve around 4 or 5 so that's a 15...
Brined overnight using the slaughter house brine,rinsed patted dry. Coated with olive oil used stubs chicken seasoning as a dry rub smoked with cherry wood at 225 to 250 until internal temp 165
I just did my first smoke,chicken breast using cherry wood.the chicken was good but had a powerful smoke taste kinda like liquid smoke.can you use to much wood? I smoked them for 2 1/2 hours the smoke was heavy to start with And I was getting smoke all the way through the process turned up heat...
I live in the Carolina's and with all the rain we have had( it just rain 2 inches in less then an hour) my tomatoes are bursting open and rotting on the vine cajoles too,green beans and my water mellows are lover it!
Ok I finally got my smoke vault my first attempt will be a prim rib roast.i have Jeff's books smoking meat and his cherry smoked prime rib sounds good. any tips advice?
Ok I finally got my smoke vault my first attempt will be a prim rib roast.i have Jeff's books smoking meat and his cherry smoked prime rib sounds good. any tips advice?
J Doyle here in North Carolina I have a camp chef smoke vault on its way. Can't wait to dive in head first.hope to learn a few things and make some friends.