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Recent content by doodad126
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Welcome Seth! If you need help smoking or grilling, then this is the place to be.
It's funny. I'm also from California as well and it's kind of sad we have to distinguish ourselves from the crazy people who run this state.
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Thanks, Bill.
When I smoked ribs for the birthday party I mentioned, I used 50/50 hickory and cherry. Everyone loved the flavor.
Hickory just gives off the right flavor of smoke that I prefer. The pecan wasn't bad it was just too mild for my liking. The best ribs I ever smoked were done on...
Hello everyone,
Here's my first set of Q-view.
I smoked three racks of St. Louis style ribs on my Cabela's propane smoker yesterday.
Here are the ribs with my rub while the smoker starts to heat up.
This thin walled smoker doesn't hold heat well, but it does keep it constant because it...
So should that mean that one should be enough, or is it too much and need a smaller one? My understanding is that I want a good flow of heat and smoke through the smoker but I don't want it to force it through and cause some turbulence. I just wonder how to achieve that the best.
I am planning to build a horizontal, rectangular RF smoker at the start of 2014.
Estimated Measurements:
Cooking chamber: Length=48 in, Width=24 in, Height=30 in
Firebox: Length=24 in, Width=24 in, Height=20 in
I am interested in eventually getting a BBQ Guru because a lot of people seem to...
Hey, another guy from Kern County. I'm from McFarland and I just joined a few days ago. For those that don't know it is a filter for irrigation water. Where did you get it from?
Good luck on your project. There's a bunch of innovative people on this board that can help figure it out.
Hello everyone,
My name is Bryce from McFarland, CA and I have come to this fine place to get some more advice on smoking meat and building a RF smoker.
I'm not new to smoking and grilling, but I am looking into refining my techniques to make the best BBQ I can. I was gifted a stainless steel...