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Recent content by SmokinAl
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We started with a KA, for grinding & stuffing, and quickly found that for a few bucks I could get a dedicated grinder & stuffer. But I think you are smart getting the stuffer, and if you’re doing small batches the KA grinder will be fine. But I think that if you continue down this road you will...
That is a great idea Brian. It only takes a few seconds on the stone to get razor sharp, so I just sharpen it every few times I use it. Which is not very often these days!
Al
We stop eating around 4:00 PM, then don’t eat again until 7:00 AM. But we do eat several small snacks or meals during the day. I weigh the same that I did in High School. I guess you just have to find what works for you THAT you can stick with without feeling deprived. Good luck!
Al
I have found that the milk is the most important thing. If you can get farm fresh unpasteurized milk, that would be the best. Don’t buy ultra pasteurized milk, it won’t work at all. We use TG Lee whole milk. I have tried several other brands, and have had several failures. If the cheese doesn’t...
I had a Lang & always put a mud pan filled with water next to the firebox end on the bottom grate. It makes a huge difference in the side to side temps.
https://www.smokingmeatforums.com/threads/mods-to-my-lang-36.280440/. This photo was before I got an 18” mud pan, but as you can see the little...
My SIL is the exact same with ribs, buried in BBQ sauce & cooked until FOTB in the crock pot. Everybody loves them, but to me they taste like PP. But it some good PP!!
Al
I have injected ribs with Tony C’s marinade with very good results. It doesn’t take much injection to really fill the ribs up. If you try it I would definitely leave the membrane on to help hold in the juices. Good luck!
Al
I did a butt overnight at 180 degrees, it was only 160 after 12 hours. Let it ride for another 12 hours at 180 on the R/T. It made it all the way to 203 at 180 CC temp, go figure. IMHO they are totally safe to eat.
Al
As the above said, no ice needed.
When you get the casings use this method to store them & they will last for years. https://www.smokingmeatforums.com/threads/how-to-handle-natural-casings.159729/
Al
I joined back in 2009, & immediately saw the info available & the kind & friendly atmosphere. So I paid for the lifetime membership, I’m a moderator, but still paid the full price. And even with Jeff’s discounts available now, I would still pay the $100 again. I’m not as active on here as I once...