Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Recent content by smokinstevo27
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I like the OJ, could you pick out some citrus with all of those other flavors in the mix? Points on the no foil, I converted a while back and the bark really is superior even if you have to wait a little longer. As always buddy you hit a homerun!
Steve
If you go to a restraunt supply place or a warehouse store you can find large containers of spices for relatively cheap. Mess around with small batches until you find the right mix for you. I always coat with mustard and have never had a pork butt come out too salty.
Steve
I sometimes forget to soak and if you don'[t do it for long enough it doesn't help any way. What I do when I don't soak is to wrap the chunks in foil with breathing holes to allow the smoke to escape. They smolder well that way for me. I like the test, thanks for the side by side pics.
Thanks Fellas! I'll be going to pick Mommy and Wyatt up soon to bring them home. He came a little early so I've been scrambling back and forth from hospital to home trying to get everything ready. Luckily he was literally born right down the street. Once again thanks for the love yall.
Steve
We welcomed Wyatt Banner Hailey to the world July 21, 2011 at 1:16 AM. He weighed in at 8 lbs 10 oz. He is going to be my barbecue partner and a great son! Here he is!
Update! That little BSTRD (big) rat took off with the trap! THE WHOLE TRAP IS GONE. Hes either dying with it on his neck or he is laughing at me. Either way war has been officially declared and the BEARCARVER MOAT is coming out tommorow. No quarter shall be given to prisoners and my dog will...
Howdy polite guy haha! Man if you think you loved cooking outdoors before just wait til you start eating your favorite meats out of the smoker.
Welcome to the smoke filled room!
Steve
We live in a fairly old neighborhood. It was all farm land up unti the 20s and 30s. The city started expanding and then the section that our house is in sprang up in the 40s when GIs were coming home and needed a place to start a family. Needless to say the houses are sturdy but old and rats are...