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If I use hi mountain to cure my pork butt can I cold smoke it or do I need to hot smoke it? I have looked for the answer using the search function and failed.
Got a question. I have searched the forum for the answer and probably just overlooking it. I have read that to make buckboard bacon crispy when you fry it you need to add butter or oil. Is this true or will it get crispy all by itself?
Has anyone ever taken a cored pineapple and stuffed a pork tenderloin in it then wrapped it in bacon and smoked it? Sounds tasty and may get done in a few weeks.
After 2 hours at 260 the maverick say the internal temp is 111 degrees. Does that sound about right? It seems like the temp is rising to fast. Worry the prove might be touching the bone
I haven't opened the smoker since I put the meat on.
First off I love searching and reading different things on this forum. I have learned so much. I have seen several post where ribs are wrapped in foil with butter and Brown sugar. What exactly does that do? Does it help with the bark or give the ribs a sweeter taste?
Cooked on a master built propane smokehouse. Very happy with everything except the small smoke ring and not overly upset about it. They tasted fantastic with out a drop of sauce.
Venison back strap. Brined in salt water, apple juice, orange juice, and brown sugar. Smoked in a masterbuilt dual door propane smoker for two hours. The rub was olive oil and black pepper. Used hickory chunks
Obviously new. From arkansas and wifey bought me a masterbuilt smokehouse has smoker. Can't wait to fire it up on new years day for my first ever smoke. Back to reading the very helpful forums.