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Recent content by leosmith78
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Greetings! I just got back to the USA after a year and a half in South Korea. (I'm a defense contractor) I've always used MEBs & offsets in the past but I pulled the trigger on a Rec Tec RT-700. I plan on getting it assembled next weekend. After the burn-in, I plan to smoke some fatties and ABTs...
Thank you to everyone for the replies. I've abandoned my quest of smoking a goose because my local international market cam through with a suckling pig in the size I wanted. The goose will have to wait.
I'd like to try to smoke a goose for Christmas. I searched the forums for ideas, but all I found was a lot of questions and not a lot of answers.
So, has anybody on the forum smoke a goose? If so what tips do you have?
Finishing temp? Smoking temp? Breast up/down/variation?
tia,
leo
Has anybody roasted a hog in the La Caja China that was already skinned? I'm having an issue finding a meat processor that will scald and scrape the oinker for me. If so, what did you do differently? I was going to place foil over the hog earlier than I normally would to keep the flesh from...
My first pig in the La Caja China box went well. The 65lb dressed weight oinker took about 7 hours to cook. Everybody enjoyed it and the skin was amazing!
Fellow members,
I'm doing a hog roast in the La Caja China for a Chief Master Sergeant that is leaving the squadron. I want to supplement with chicken thighs smoked in my MES.
So how many thighs do you think I could fit the MES? Of course, I need them to be spaced out a bit to facilitate good...