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Thanks for your reply. I found it here:
http://amazingribs.com/tips_and_technique/cook_today_serve_tomorrow.html
I suppose in this instance, since I didn't get it down to the 40's, probably should toss this one and use the oven overnight next time.
Got a late start on smoking a 4.5 lb bone-in butt yesterday. It was still at 170 at 11pm. Did some searching online and saw that some have taken butts off, wrapped in foil, put them in an ice bath to cool and then refrigerated overnight, with goal of putting back on smoker the next day to...
It's supposed to rain all weekend. Was thinking of putting the smoker (MES 40 Gen 1) near the edge of the garage, but still under cover. I don't think that's far enough out to vent the smoke though. Has anyone ever put an elbow vent on and then run a dryer vent hose outside of the garage...
I may regret asking this, but I'm curious if anyone has tried making a boxed Mac and cheese (we use Annie's) and then putting it into the smoker? Picky kids - would rather start with something they know and like rather than going straight to homemade. Is it even worth trying? Thanks in advance!
As a general matter, am I correct in assuming that if your food gets to the right IT and it's too early for your planned meal, that the best manner to keep it warm for up to a few hours is to wrap it in foil and then wrap in a towel, and store in a cooler? My wife gets annoyed when dinner time...
Hi all:
I've spent a fair amount of time on the forums for electric smokers. Before I take the plunge, I was hoping some of you might be able to give me some guidance.
I live outside Chicago. Thus, half the year it's cold and snowy. I don't have a porch or other covered area. For warmer...