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 tjdcorona
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.
mINE WAS LIKE THAT FOR A YEAR! BUT I KNEW EACH PUSH OF THE BUTTON WAS 5 DEGREES, SO I NEVER HAD A PROBLEM. NOW IT WONT WORK AT ALL- SO ITS TIME FOR A NEW SMOKER.
Ive been doing everything low and slow - 225.
I am now experimenting with hot and fast - 265-275 for ribs and the one rack I made was so much more tender than low and slow. Now I am gonna try a tri-tip today. Actually two- making one for a friends wifes Birthday.
Rub is salt pepper / garlic/...
The only time ive had GREAT Chuck roast in a smoker, Ive wrapped it at 145 and pulled it out at 195. I put some beer in the wrap as some more rub. Comes out like BUTTER!
203 IT. 225 cook for 14-16 hrs.
At 150 you will have the "stall" - dont panic. Wrap TIGHTLY in foil, with some juices, beer, some of the spices you like, and put back in till it hits 203. Theres nothing else to it - only patience. Dont open it, dont look at it, dont do ANYTHING.
At the end...
Today Im making it all, but the hatch chile sausages I picked up.
They all have different rubs on them, but the pic looks the same. Im putting in the belly first so I can have it as a snack, and then the trip tip and chicken breasts will be on for 6 hrs. I will take the chicken off and throw it...
NOW !! Put the mailbox mod onto it! Youll love it. Fill the water pan with sand - its only a heat sink, not to add moisture. the pan is NOT there for moisture - just to help stabilize the heat.