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Recent content by smoker21
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A friend of mine made some Strawberry jam that was a bit thin to use. She knows I like to BBQ and smoke just about everything,and offered some to me. So I said I wouldn't let it go to waste.
I was thinking of adding some lemon juice and a pinch of powdered Habanero pepper, and using it on some...
I'm not sure about NJ, but here in Missouri, Pecan wood is plentiful. It has a milder flavor than Oak or Hickory. I use it on Chicken and veggies all the time.
I like your idea of putting feet on your skillet. I have the 2 burner/2 door, so I'll have to figure out a different plan.
When the temps rise above zero I'll play around with it. I'd love to get the same flavor my local grocery store gets from their (Much bigger!) gas rig. I also wish there...
Hi Dave,
Thanks for the reply. I saw the two she had listed, but was hoping to find something bigger than 2 1/2 quarts. I wonder if Restaurant Depot sells something?
I'll keep lookin'.
JD
Glad your back and smoking!
I'd be lost without mine. Tomorrow's smoke will be about 20 #'s of Brined chicken drumsticks. I will be some Pecan wood chunks for the real flavor.
JD
Thanks Bear,
I saw those but was looking for something bigger. I'd think restaurants would use something larger.
I'll check out Restaurant Depot or my friend Google.
Thanks again for responding.
JD
Hi Lisa,
Do you have any containers for marinating with a vacuum sealer that are 4 quarts? I've seen the video about marinating with a vacuum sealer on your website, but haven't found the containers.
Thanks in advance.
JD
Hi Lisa,
Do you have any containers for marinating with a vacuum sealer that are 4 quarts? I've seen the video about marinating with a vacuum sealer on your website, but haven't found the containers.
Thanks in advance.
JD
Hi Lisa,
Do you have any containers for marinating with a vacuum sealer that are 4 quarts? I've seen the video about marinating with a vacuum sealer on your website, but haven't found the containers.
Thanks in advance.
JD