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Recent content by jruch
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I always soak my chips before putting them in the smoke vault. The one time I didn't, the darn thing caught fire in 10 mins.
Am going to try chunks next as the chip seem to burn in about an hour or so & I don't want to open the unit every hour.
Soak the wood first. You'll be happy you do at...
Hey Salt & alelover,
No problems with the feedback. I hadn't given any thought to the injection of bacteria into the meat. I did clean the ice pick prior to using it, but I understand where you're going. I also hadn't given much thought to the holes letting the juice come out.
Thank you to all...
Hey Salt,
Regarding your question about the ice pick...
Yes, I do use an ice pick as a pseudo tenderizer. When I cook large cuts of meat, some folks I know stab it with a fork or one of those bigger meat forks to help the rub/tenderizer penetrate the meat. I use the ice pick instead. I also...
Well, here's the pics during the smoke & the finish...
4.25 hrs in the smoker. Looking good.
6.5 hrs in
8.5 hrs, 180 degrees. Time to aluminum foil.
Cutting the finished product
Overall, it turned out pretty good. Rub was very pungent & really came through on the tongue. Was a...
Thanks for the tips & feedback everyone. I unfortunately overslept & got a slightly later start than I had hoped, but eating at halftime is just as nice!
Here is the meat going onto the preheated smoker. About 200 degrees, but 25 degrees outside. Supposed to get up to 40 but we'll see.
Got...
Welcome aboard my Ohio brother. Blow the snow off the smoker. We've got 2, 40+ degree days ahead of us & its playoffs weekend. Time to fire it up & smoke it out!
After reading several newbie articles about their first smokes, I decided it was time for me to jump on the bandwagon. I live in northeast Ohio where it just snowed 5 inches last night, but tomorrow its supposed to be 45 & sunny, so I decided to try out the new Christmas smoker. I went down to...