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Recent content by jarhead1979
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I picked up a replacement door and latch after about 18 months with my WSM. I won’t say it’s airtight, but I will day it was better enough to make it worth the $65.
https://www.cajunbandit.com/Stainless-Steel-Smoker-Door-With-Latch-Fits-22-5-p/22dlb.htm
I do too, John. I would love to have this kitchen built around a big ole stick burning rig, but I doubt the wife would allow it. I love my WSM, but I don't think it would pass the aesthetic test, either. Thanks for the reply.
Toying with the idea of potentially having an outdoor kitchen built with a BGE as the centerpiece for smoking/grilling equipment. I am currently a WSM guy, and LOVE it! I'm curious to know how well the BGE holds up in windy condtions. If some of you with experience could clue me in, I'd sure...
Got a brisket on the smoke tonight and trying a few things I haven't done before. My briskets usually turn out pretty good, but better is always my goal. I haven't smoked a brisket fat cap down before...giving that a run tonight. I also left quite abut of fat between the point and the flat...
DW, I have found that a lot of Kroger's carry them. I have also seen some cryovac (pre-seasoned) ones at Sam's Club (today actually). WinCo Foods (nearest one to you is probably in Garland) generally carries some that are nicely cut. When I first started making tri-tips, it was a coarse sea-salt...
I know SMF is for "smoking" meat and, for what it's worth, I did throw some oak on the grill. But...I didn't have time to properly smoke them tonight. Had to set them to the flame. Turned out spectacular! Here are a few pics...
Next beef smoke will probably be this weekend. Gonna take my...
I used to have a cheapo brinkman smoker (actually, just remembered that I still have it...it's just out of sight, out of mind). I never had an issue getting a smoke ring or TBS. I would wrap wood chunks in foil, cut/poke holes in the top, and set a few in the bottom of the smoker between the...