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Hi Mose
Have a SV and love it especially for steaks. How long and temp did you use in the SV after smoking? Yes i see the temp .
Making up some more of Jeff's rub and getting ready for the weekend.
Ed
Great idea the cabbage
Getting ready to smoke some ribs, and you know i'm off to get some cabbage to go with it and some corn.
Made about 1lb and half of fat back salt pork might try some instead of the bacon.
will let you know how it goes.
I could be wrong but I'v always knowen it to be white fat with an outer skin or rine. I'm from a Ukraine background and my grandmother would soak peices in a salt brine. when removed and dried off it would be frozen or cooked to get and save the fat for cooking. the byproduct is a crispy (or...
Normally I would grill all sides(searing) first but this time i didn't. I placed meat on the rack no foil and turning about every 45min.till it sealed the sides and left it stand with the fat side up. I use the seasoning that came with it and rub it in. pre heat to 160 -200F before putting in...
new guy with a new smoker.
I'v all ready done a sammon and ribs that came out great. Just did a corn beef and this time i took pictures.I do like to pickel things but i find i can pick one up at the store or butcher.. I'v done them on grill and this is the first time with a smoker. Used the...
Got a new smoker and found this site. Has what I'm looking for so he i am.
My current grill is gas,charcoal,smoker with a broiler element that will sear or fast grill with the rotisserie if needed. But I never had a stand alone smoker. Pick up a Bradley 4 rack ,digital smoker.
just workig out...