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Recent content by froman524
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I smoked a chuck to 180 (on the ThermoPro) (Had between 180 and 205 in various spots with the ThermaPen). Had a few slices for dinner Saturday, it was great! Cubed up the rest up on Sunday and made the chili, which turned out great!
I plan on smoking either a brisket flat or a chuck roast to put in a chili? What do you think is better?
What temp should I cook them to for cubing (don't want shredded).
Any other advice for using a smoked meat in chili?
Thanks
I've got a smoke hollow propane smoker (forgot which model, one burner, two doors) and I too struggled a bit at the beginning to dial in the perfect temp. After a few months of use I've found found the sweet spot, but I've also found that dialing in exactly 225 isn't all that necessary. I can...
I'm thinking of making a poblano pepper based wet rub/marinade for grilling a pork tenderloin.
The following would go in the blender:
1. Grill roasted poblano pepper, charred skin left on
2. Olive oil
3. Lime juice
4. Salt
5. Ground chipotle pepper (from the jar, not three pepper itself)
6...
Made some of the best ribs I've ever made or had yesterday. Been reading a bunch of stuff on amazingribs.com so I tried to incorporate some of that knowledge
Applied kosher salt, a half hour in fridge (dry brine)
Applied rub (see below)
Cherry chunks and hickory chips
On at 2:15pm
Kept at 225...
Has anyone tried using an adjustable regulator like this instead of the needle valve? What are the pros/cons?
Gas One 4FT High Pressure Propane 0-20 PSI Adjustable Regulator with 4ft QCC-1 type Hose - CSA Certified - Works With Newer U.S. Propane Tanks
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Just used your recipe almost exactly. Smoked for 2.5 hours, pulled it off at an IT of 132 and wrapped in foil for about a half hour. Tasty, tender, and moist!
Smoked a pork loin for the first time yesterday, for new years eve dinner. Rubbed it with McCormick Smokehouse Maple seasoning and stuck it in the fridge overnight. Followed SmokinAl's method of putting it in a pan with broth; I used vegetable cause we had a bunch of it in the pantry. Turned out...
Been wanting to smoke some beef ribs for a little while now. Got a 3.5 lb pack of back ribs from Wegmans, the only ones on the shelf. Olive oil and SPOG. Really juicy and tender, great smoke flavor, not much of a bark (which may be due to the Olive oil?).