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Recent content by Spodie Odie
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Check this out- It is Awesome Weber cast iron sear grate. I wish I found this before I bought just the middle insert from Weber for $45. I love that insert but if you are cooking 5 big steaks for the family you can only sear 2 at a time and that's a pain. I would highly recommend spending a...
I smoke or grill my wings then toss in a bowl. Ziploc bags work too but it will steam up fast and your skin may not be as crispy but makes for easy cleanup.
Here is the easiest / quickest sauce that will blow the minds of everyone:
Get a sauce pan and melt a tablespoon or so of butter
Then...
Batmon, I have cooked on the PBC a few times now. I actually I cooked my best pork butt on that thing. I have gotten mixed results with it. Hanging ribs is a challenge and if not done correctly you will lose a slab or two to the pit... happened on the first cook. If you hang the ribs you're...
I have tried and failed with the timing of thawing for weekend cooks. I got it nailed down to putting it in the fridge on Wednesday by 1300 and you will be ready to go for your Saturday cook.
I agree with that. You can't beat a good stick burner.. but you also don't want to go too cheap on one and not take care of it by having the firebox rust out. My dad has an egg and I have a pellet smoker. So I get the best of both worlds. I love my Traeger (with Wi-Fi) because I can let it smoke...
I used a Weber kettle for a long time. Then I wanted a set and forget so I found me a MES for a good deal around black Friday for $125. I recommend getting the cold smoke attachment or go with a AMNPS. Otherwise, you might as well go with a pit with a fire you will have to manage. I recently got...
I might try it with a cheap pork shoulder. I sometimes spritz depending on what I want to cook and have gotten mixed results. I was thinking along the lines of maybe it could cause the thermometer to read incorrectly thus making it raise or lower the temp.
I bought a new Traeger pro 575 and have used it many times and get good results. I have a question that may not have an answer- just opinions. My MES keeps humidity so there is no need for a water pan.. Has anyone used a water pan in a pellet smoker? Has anyone gotten better results or longer...
@Omnivore I have wrapped and not wrapped in my MES and I can tell you that there is a difference in using foil and butcher paper. The foil will hold the moisture in and steams the bark and if you're not careful it will be mush. Butcher paper will allow excess moisture to escape leaving you with...
@chilerelleno Thanks a lot! That's a good idea I will have to mention that.
@SmokinVOLfan Football season is coming up so I'm sure you can convince people at work for the sake of football.
@hardcookin Thanks, this smoker has been thru many cooks. We added a second stack to it to give it even...
Got Hoss fully loaded with groceries bright and early for lunch today. 13 racks of ribs, 14 leg quarters and 2 butts. I would gladly cook at work rather than work! Turned out good! Rotisserie Smoker. Charcoal base then used pecan wood. 4.5 hours between 250- 275 degrees
@zwiller I have cooked for family events and am currently smoking 13 racks of ribs, 12 leg quarters and 2 butts on the smoker. I have had many bad BBQ cooks in the past trying different techniques but I think I about have it dialed in. I will try those tacos though! I might have to steal your...