Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Recent content by David Halcomb
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Awesome guys, thx for the advice. My cord of oak this year is very dry so maybe that will help. Also, I will add in charcoal to the mix.
Best payback would be for me to follow up with photos of better smoked meat so look for a followup here when the weather warms up.
I've had this smoker for several years and love it considering the cost. It is an uninsulated smoker. Great for brisket but I need to lighten the smoke for ribs. Was a a rib place recently and I need to get better.
Smoker photos:
I went 162 deep inside, A turkey is a tough smoke, legs and outer areas were 170. All it took was forgetting about it for a few minutes extra while I cooked inside the house. The brine is so important, it was juicy regardless.