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Recent content by mcmuffin
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It ended up doing it again this morning (it's only -2°C right now). I poured some warm water over the regulator and it got things moving... smoker's now warming up and I'm excited!
Usually I'll rub my pork the night before and then store it in the fridge overnight. I got to thinking that I'm starting the meat pretty cold and probably wasting a few hours of cooking time (i.e. more sleep for me).
Does anyone start from room temperature and how long before cooking do you...
It worked! Thanks everyone.
It was -20°C the morning it didn't work so I didn't spend a whole lot of time troubleshooting. Got it up and running last night and will be up tomorrow at the crack of dawn (or before), ready to smoke some pork butt!
THANK YOU!
So where are you all taking your pork off the heat?
What's the textural difference in the end result between 195-205 anyway?
I've always split the difference and done 200.
I'll give it a shot, but I think the fact that I could smell gas leakage leads to blown valve or something. Assuming that it is broken, could anyone help with suggestions?
Hello!
Pardon my lack of technical expertise, but the last time I went to start my smoker up, it would not. After a while I could smell gas near the tank. I figure I need a new regulator (I think that's what it's called). I have a GOSM smoker... is this something that I could easily fix myself...
I'm thinking about maybe doing a chicken or two tomorrow ... what's the approximate time for smoking a bird? I realize it'll depend on weight and whatnot, but a ballpark idea would be nice so that I'm not eating at 3:00 AM!
Things worked out... Shoulder is on now. Thanks for the advice anyways though, as I'm sure this may come up again. It ended up in the wrap for about 16 hours and smelled SOOOO good.