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Recent content by terry hesticles
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I'm really curious how pulled boar sandwiches would turn out.
I'm used to cooking bison and understand that lean meats need to be watched. However, I'm used to grilling bison burgers, sausages and ribeyes. I've never smoked it.
I have acquired a gift card to The Meat House butcher shop and I'm wanting to pick up something different to throw on the smoker. I don't doubt that their pork, beef and poultry has the potential to be better than what I get at my local grocery store, so I'm not against picking up a higher...
Hello. I'm new here and during my intro it was suggested that I start a Q-view thread. I had some bacon, smoked sausage and a couple of hours, so I figured what the hell, I'll make some pork shots.
I've made several bacon bombs/fatties/whatever you want to call them, but I've never made...
I'm not familiar with that smoker, but is the thermostat adjustable? You can usually tell by it having a hex nut on the back of the base. If it's removable and adjustable, you can stick the probe in a pot of boiling water and adjust it to read 212*F.
If not, I'd recommend at the very least an...
Good evening to my US smokers, good morning/afternoon to those outside of the country.
I'm new to SMF, but not to smoking. I started with an offset smoker years ago but had to leave it behind when I moved from my rent house to an apartment. After I got married and bought a house, we received...
Man, honestly? I would be very hesitant to use any drum that's contained anything hazardous/toxic. Heat has the potential to release carcinogens only to be absorbed into your food. Maybe I'm a bit too paranoid, but I wouldn't take any chances with food that my family and friends will be...