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Recent content by smoking in ft. collins
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I am smoking a rib eye roast and it came with the rib bones detached. What is the best way to smoke those ?
The rib roast is on at 225* with Pecan.
Thanks in advance!
I picked up a ribeye roast for a Saturday smoke. It is a bit over 5 lbs and is boneless.
I plan to smoke it on my Green Mountain Grill burning hickory. I also plan to light up 2 or 3 A-MAZE-N smoke tubes filled with Pecan.
I really want to get it smoked in the GMG and then finish it in the...
It is double wrapped. I put apple juice in there with it to keep it moist. The temp is 350* It is up to 163*
Thanks for your help. Hopefully this comes out!
9 lb pork sholder. GMG pellet smoker
Got up at 4:30AM to put the shoulder on the GMG. Everything went pretty well until about 11:30. Hit a stall at 155*. It has gone up a total of 3* in the past 3 hours!
I read on here to just foil and put it in the oven at 250*. I did that at 1:30.
I...
All,
I am wanting to smoke both chicken and pork this weekend. I would like to do 2 beer can chickens which are recommended to smoke at 325* and either pork tenderloin or pork loin. Some recipies call for high heat on those and others call for low heat.
What is the best combo for my single...
I pulled and served dinner at 7:30. I just finished cleaning the kitchen. Family enjoyed the pulled beef sandwiches and were good sports about the late hour.
Here is a picture of the result. At least there are lots of leftovers!
Thanks everyone for helping me get through my frustration!