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  1. smokininidaho

    Nesco FS-250 Food Slicer

    I bought one of these after seeing some recommendations here. Knowing basically nothing about slicers I have a couple questions. When I turned it on the blade was wobbling, so I'm wondering if this is normal, is it an undulated blade? Also the blade is not actually sharp like a knife lets say...
  2. smokininidaho

    Gonna make some ground beef jerky and I found this interesting

    Never did ground beef jerky, this guy seems to have a good idea on the subject.
  3. smokininidaho

    Instant read thermometer

    Just thought I'd pass this on for anyone on a budget or doesn't have a lot of money to spend on a digital thermometer or maybe just a backup. I got an email from the seller after purchase ensuring total satisfaction and to contact them if there were any problems, family owned business. $24.99...
  4. smokininidaho

    First time pork loin

    Done a lot of butts but never a pork loin. So here's my idea, I am planning on injecting with Lawry's herb and garlic marinade, season with just salt, black pepper and paprika. Smoke with lump and some applewod at 225-250 till 125 degrees, then slather on some original Stubbs bbq sauce, take it...
  5. smokininidaho

    Sausage Making

    Want to get into making sausage. Need a little advice on everything I'll need to get started. I was looking at this and was wondering if this would be alright to get started, or would you recommend something else? Also where do you buy your casings?
  6. smokininidaho

    Eye of Round on sale

    $3.98lb. Angus. Anyone ever smoked this lean cut? A good candidate for injection? Thanks for any tips.
  7. smokininidaho

    Dyna-Glo Electric Smokers

    Anyone have one or have had one? The price is right and I've been looking to buy an electric smoker just to see if it's a better option in the winter than my charcoal smoker.
  8. smokininidaho

    Brisket Hot and Fast or Low and Slow?

    How do you do it? I've always done low and slow but I'm considering the hot and fast method.
  9. smokininidaho

    Tater Salad

    Anyone have a good recipe for some potato salad?
  10. smokininidaho

    Injecting Pork Butt

    Got a new injector and want to inject a pork butt this weekend. Anyone have a good recipe or what you use to inject your butt?
  11. smokininidaho


    Just bought this at Amazon. Looks like a great deal, cleaning brushes, extra 0-rings, nice wood storage box. Unconditional lifetime guarantee. Thought I'd share if someone was looking to purchase an injector.
  12. smokininidaho

    Chuck Roast Question

    Is it ok to just smoke at 225-250 degrees to 205 internal temp without putting roast in foil pan with beef broth or just wrapping in foil or will it be to dry?
  13. smokininidaho

    Is this worth $50?

    If it works that is.
  14. smokininidaho

    Pork Belly question

    Doing my first pork belly. Do you do fat side up or down? Oh yeah, it's snowing!
  15. smokininidaho

    Who uses the Tip Top Temp controller?

    I'd have to say this is some of the best money I've ever spent. I use this device on my Akorn smoker. Makes it so much easier to start a fire and not overshoot temp. Also does an amazing job on holding temp on long cooks like brisket and shoulders.
  16. smokininidaho

    Tri-Tip tips

    Believe it or not will be trying my first tri-tip smoke tomorrow. Need a little advice or a good recipe or the best way to do it.
  17. smokininidaho

    Overcooked my Butt

    Did a shoulder last night 7.5 lbs. Figured at least 12 hours at 225. Started at 6pm last night checked this morning when I woke up 6am, 210 degrees internal temp. Pulled it off and wrapped it, put in cooler. This is the first one I ever took this high. Had an amazing bark and smelled great! So...
  18. smokininidaho

    Which one would you get?

    Masterbuilt or Bradley? https://spokane.craigslist.org/for/d/electric-smoker-new/6701589755.html https://spokane.craigslist.org/spo/d/bradley-smoker/6699069960.html
  19. smokininidaho

    Kamado cover

    This is a good deal if you need a cover. I've seen this same cover for $58 on eBay. https://www.ebay.com/itm/Classic-Accessories-Hickory-Kamado-Ceramic-Grill-Cover-27-Dia-x-45-H/232854793528?epid=14014180507&hash=item36373a2d38 I believe it has a 3 year replacement warranty, can't beat that!
  20. smokininidaho

    If you're looking for a nice 8" Chef's knife on the cheap.....

    I just got this today, it's very nice quality and sharp as a razor. Will make brisket and shoulder trimming a breeze compared to my old knife. https://www.ebay.com/itm/8-inch-Professional-Chef-Knife-Japanese-Stainless-Steel-Santoku-Kitchen-Damascus/292582201775?hash=item441f4219af:g:r1AAAOSw3FBbC9G-
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