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Recent content by bizones
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I smoked some fillets yesterday. 225* for 30 minutes, flipped them and did another 10 minutes, put them on the HOT grill for about a minute per side. I think the were medium rare but its kinda hard to tell because the smoke colors the meat also. They were THE BOMB!!!! I like mine medium rare and...
I smoked them at 225* for about 6 hours. I used oak splits only so I guess I put smoke to them for 6 hours. I used a rub that isn't sweet, my sauce is but I didn't put it on until later.
I used oak splits to smoke some ribs in my brinkman offset smoker. The ribs came out black! Tasted good but not to pretty! I recently cut and split the wood myself from tree tops that were downed a year ago. Is it possible that the splits are still to green? Any help will be greatly appreciated!
I love to hunt anything & everything!
I use a Mathews Q2 bow, a Benelli 12 guage, and a Remington 30.06 mostly. Was going to try and smoke some venison this year but is got shut out! 1st time in 15 years I didnt kill at least 1 deer.
Ok. I changed my damper/convection plate...it helped...but not enough? Stuck a Candy thermometer in the grill(that I know is accurate) and found out the 2 brand new thermo's I bought at Lowes are off by 50*. Thermo closest to the sfb said 200* and the candy thermo said 250*.
I am pissed also! I joined this forum to be ridiculed and made fun of for being a newbie! So far all I have got is answers and help from good people! WTF?!?
I'm having the Same problem with my SNP. I removed the baffle midway through the process just to see if it helped and it did. So I am redoing my baffle. I think it may have been too restrictive. Keep us posted and I will do the same.
ok...I built a charcoal basket, extended the exhaust down, and built a convection plate. I did the burn in last night. BUMMER! It never made it over 225*at grate level. I think maybe the cp is to restrictive. I started with a Weber chimney full of charcoal and added a half full load later. Is...