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Recent content by wklkjn
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Hello everyone!
I've got a Camp Chef pellet smoker that I've used now for a few years. Nice machine, I like it.
My son is 'raving' about the Kamado Green Egg charcoal grill his friend bought. So, I did some research, and I know you will agree with me that there's nothing wrong with having more...
Hello! It's been a while since I posted. I've got a Camp Chef Pellet smoker for almost 2 years now and my son and I are loving it. I have a problem once in a while with the heat rising like crazy, but it seems manageable. Anyway, my question is about the St Louis style ribs I just smoked...
Camp Chef talked to me yesterday. Customer service was very helpful. About the seal around the lid - she said not to do it. She said that smoke that leaks out around the lid actually helps to circulate the smoke through the smoking chamber, and if you seal it off too tight, you can get a...
Thanks for the reply. Very good information.
To answer your question, I have not added a gasket to the lid.
I've sent a request to CC, I'll post the results of that conversation.
I'll also check for leaks in the air chamber, but I did the same thing you did - that is, I took off the heat...
HI. I've moved on from my Master Built propane smoker which had finally started to 'rot out' from rust - not the smoker's fault, I just didn't take good care of covering it when I should have.
So I really liked to options of the Camp Chef and found out that the Cabela's smoker for $549 is the...
Quick question about the differences between pellet and propane (gas) fired wood.
I am not criticizing, but I can't help but notice something different in the finished product.
At the top of this thread, there's a fantastic photo of Pork Butts that are finished on a pellet smoker - submitted...
I want to share the results of my experiment of smoking the pork shoulder without wrapping in foil at 170.
I am very happy with the results. Here's the comparison between the two methods.
Bark Texture: As we've discussed already, the pulled pork that is wrapped in foil finishes with a very...
I know, but it's soft. :)
I'd like to try it one time with a more crispy bark, that's all.
You're look great by the way.
Well, looks like I'll be taking it off in a few minutes.
It's at 198 degrees right now.
No real responses on what to do next, so I think I'll just turn off the heat, and...
Hi.
I'm trying a new way (for me) to smoke a pork shoulder with bone in.
I saw a comparison on You Tube of wrapping in foil verses not wrapping, but I don't remember how they did it.
I'm currently at 175, smoker is at about 260.
Meat has been in for 9 hours so far. It's 4pm in the...
Hi.
My Propane Master built smoker is a few years old now, the burner area is starting to rust out (my fault for leaving it outside), and there's a few reasons I'm thinking of pulling the trigger on buying a new smoker.
For the Master built, although it can hold a good amount of meat with it's...
Hi again. I've got the Masterbuilt propane smoker and on a previous thread I explained the problem I had this past weekend getting the smoker to heat up higher than 200 degrees.
Yesterday, I had a chance to fire it up with nothing in it. Sure enough, it works fine now. I had the...
Did my biggest challenge yet this past weekend.
I smoked (3) 7 pound Pork shoulders in my Masterbuilt propane - it was the best smoke I've done to date. Hit 170 internal meat temp, wrapped all 3 in foil and continued up to 200. Let sit for an hour, unwrapped them, pulled and it was nice and...
Thanks for the help.
Sorry no picks, but they came out perfect!
1 hour smoke at 325.
On the grill for naybe 10 /15 minutes.
Cut into pieces and tossed in Franks and butter.
Moist and juicy, but skin was crisp and tender.
Thanks!!!!
Hi.
I smoked Chicken Wings last night and would like some opinions on how to improve the final product.
I cut the 3rd 'tip' off the wings before smoking so it was the (2) main wing sections together.
Put them in a bowl, drizzled garlic flavored olive oil over them and mixed by hand to coat...