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Recent content by coolkayaker
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Thanks guys! Yes Mom sure was happy. She is originally from Mississippi and has lived in Wisconsin her whole adult life (as have I). She was definitely happy to get some good bbq again!
This past weekend we celebrated my Mother's 66th birthday as well as Memorial Day weekend with a smoked Boston butt and some spare ribs. I used a couple recipes and smoke schedules I found here and also a Youtube video that I will link as well.
Friday night injected the butt with a recipe I...
Welcome Don! I just love how this site has so many years of experience and knowledge with smoking, grilling, and cooking in general! It sounds like you know what you are doing and I look forward to your posts and learning from you just like I have learned so much from others on this site! Again...
This is my old kettle I received as a hand me down from my brother-in-law. Still works great! The wooden handle needs to be replaced but does what I need it to do!
This is great! I love that you took the time to go through this casing tutorial. I've always used casings from the butcher shop packed in a wet brine solutions (fresh casings). I bought some dry packed casings from the sausage maker web site and they were dry and hard. I almost thought I had a...
I hang them on s hooks from the top rack. I tried to keep them to the left side furthest from the heat element. My heat/smoke schedule was:
125 degrees - 60 min (dry out casings)
140 degrees - 60 min (apply smoke)
155 degrees - 120 min (apply smoke)
170 degrees - (4-5 hrs) until Internal Temp...