Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Recent content by mike nwpa
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
My master built 40 inch smoker died after several good years. Now I need a new smoker. I was looking for a step up and need advice. I was looking at the smokin it 3D. Does anyone have any experience with it or another brand in the same price range. Thanks in advance.
I was planning on smoking a whole packer brisket tonight for a party tomorrow, the brisket was being supplied by my aunt. Instead of a whole brisket she brought two points with a little of the flat still attached. They were cut right behind the end of the point. I've only cooked brisket once...
I smoked spare ribs today using 3-2-1 method in my electric smoker at around 220. I marinated all night then on the smoker this morning. The flavor was good but they were way too fall of the bone tender. This did not seem right. What should I have changed or done differently to firm them up?
Going to try to smoke salmon for the first time. Should I put foil under the meat or not? And any quick advice on temp and time would also be appreciated.
I had many compliments on how great the ribs were. Unfortunately my friends came over to early in the cooking process and as the beverages flowed so did my memory of exactly what they turned out like or how they tasted. But I seem to remember them being good. Next party I need different...
Well the store messed up and ordered babybacks instead of spare ribs. Now I have babybacks. Is there anything I have to do different? I think I smoke them for one less hour but do they need trimmed or anything? Thanks
If my party is going to be around 15 people how many racks of spare ribs should I smoke? We are also deep frying a turkey and making 16 pounds of chicken wings. I was thinking 2 racks but not sure that seems like enough.
Things went pretty well. I tried one rack in a baking tin and one right on the smoker racks. The one in the tin was fall of the bone tender. The one on the racks was much more firm. I think I would like them somewhere in the middle better. I cooked them between 215 and 230. Overall I think...