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Recent content by rvachewlover
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Hi All,
Yet another bacon question. I've been smoking a cured belly at 115 (lowest I can get the offset to go). Is this a safe temp to smoke and then eat at? It's cured, it's about 4 weeks past the sell by date and didn't have a whiff of spoilage before the smoker.
Thanks
My wife and I moved into a new home back in May. While the inside was/is livable the outside was very unkept. Blackberry brambles, english ivy, poison ivy, you name it. Every weekend is a new project it seems like.
I got all my work done on Saturday and was able to set aside a couple hours to...
The point of spritzing isn't flavor but to cool the surface temp of the meat and prevent it from burning. This is most needed in an offset since you're running a real fire with temperature spikes. A MES is so well insulated and holds temperature you're not going to burn anything unless you try...
I graduated from a MES 30 to a WSM 18.5. Wish I had gotten the 22". The 18.5 can fit a full packer on the top, two ribs flat, three vertical in a rack. I never really use the second grate.
I also got the Fireboard 2 and BBQ guru fan for truly set it and forget it BBQ. I would put butts on...
Kroger had a sale on spare ribs and had some beef ribs discounted. Fired up ol' Stinky and ran her around 250 with an all white oak fire. The beef ribs finished before the spares so they were an appetizer. I foil boated the spares to keep building bark and tenderize them. They were a little over...
Wondering if someone could give me some advice on the wood pictured below. I picked up a truck load of free red oak over the weekend. Some looks termite damaged. Wondering what to look for in an active infestation or if they have moved on? Or is it just general decay/rot? The guy said he has had...
So I either have the mother of all smoking wood or a pile of waste. We didn't see any gum balls and there was a decent amount of oak leaves on the ground around it. Anyone with personal experience splitting Black Gum or White Oak? It wasn't a pleasure to split the next day but we assumed it was...
Hi All,
wondering if a more accomplished arborist could get an ID on this tree my brother in law and I cut down this weekend. Looks like oak but we also thought maple.
Hi All,
I'm currently looking at getting a Bell Fab 24x36 offset with a couple customizations. My concern is the size of the cooking chamber. I'm curious how many pieces of meat I could get it to hold. Does anyone have capacity input on a similar or the same from Craig? I may cry truly once and...
I used digging dogs calculator with Prague #1. I bought two 10 pound bellies, I smoked three before Christmas and now this one. The other bellies were cured for 7 days and turned out fine. It’s the brown spot that is throwing me off
Wanted to throw this out for any input. Been curing a ~4lb slab of pork belly for the past 16 days; got distracted at Christmas and couldn't get it on the smoker before today. I opened up the bag and noticed some browning on the belly. It also has the slight off smell that meat sometimes gives...
A nice dram of Ardbeg or Laphroaig. Couple that with peat smoked meat and you're in for some delicious food. A nice bourbon or bourbon and coke or even bourbon and ginger ale also do me just fine.