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Recent content by pabeef
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Thank you spud the great and smokin peach
I’m very happy so far I have done 2 cooks so far temps are with in 10 degrees front to back pulled pork and chicken turned out great. The FB is 30x30x21.5 made out of 3/8 steel it is a full 8” stack . The 21.5 height of the FB is because that was what...
Build update
We have busy this week trying to finish the first smoker so here are a few pic of the build and the semi finished still needs some tweaking and paint.
Cooking today and tomorrow for my friend Marks son’s grad party tomorrow today case of pork butts and a case of chicken tomorrow...
Well Covid has made me even crazy
So here’s my plan: I’m going to build a catering/ competition trailer that I may someday do concessions out of. This is not my first build and I have access to my friends welding shop. I have been gathering parts over the last few years but I’m going to start...
Hey Titch great looking shanks, what did you use for seasoning I cannot make out the bottle.
I need to make some my bride was nagging me about the shanks in the freezer she was cleaning to make room for a beef we raised. We raise lambs and normally put 2 or 3 in the freezer each year.
forktender...
Sorry I’m late to the post, but I have made P P with sauerkraut in the crockpot to heat it up. Mom use to make it with pork stake but the smoke from the PP makes it even better
Nice job,
lamb is a favorite of our family partially because we raise sheep and they taste good . Keep up the good work and thanks for the pictures
PABEEF
If you haven't picked a wood yet I like the combo of red oak and cherry. The others have you covered on the seasoning. Some people like lamb with a little mint jelly a
On the side. Good luck and send photos.
PABEEF