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Recent content by riz9
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Yes, I've done it and I think I posted on that thread you were talking about, I put a picture up as well. Anyway, scapple smoked is great (at least I think so) and I'm pretty sure you will to as long as you like scrapple. I found the very best way to smoke it was to slice it first then lightly...
Doug,
lately I have only used plum on everything. why, because my parents had me cut down a plum tree in their yard early this summer. Since it's dried out a bit and has been perfect on everything, and it's FREE. It's not nearly as strong as hickory or mesquite, and it's the only fruit wood...
I have to say, this is a great thread and I feel very much the same. Being very novice to smoking meat and only starting to do it earlier this summer, when I look back on the bbq's I've had, I relize how much that I've taken from this site, and I've even gotten to the point of being able to...
I have always foiled at 165, but by then I always have great bark going on already, I think anymore would be not nearly as good. Anyway that's my two cents.
Great work on keeping up with this idea, I think you really got something new here. Awesome. I have some left over ribs from my last smoke. You can guess where they're going! I think this method will be great for reheating leftovers as well.
sapper,
welcome to the forum, you'll find plenty of info on all that stuff, but I think I can talk about the blue smoke for a second. And I could be wrong about this, but basically when hardwoods have been burned in a low oxygen enviroment long enough they turn to charcoal esstentially. The...
Willkat,
This is one of the most inventive things I've ever seen. Pizza is one of my biggest weaknesses and this is mighty close. Maybe next time put the cheese over a basket of nachos. What do you think?