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.
Search results
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.
Actually, it did turn out great. I got lucky because I reached target temperature just as the fuel was running out. To save some time, I decided to sauce the ribs and finish on the grill. I had friends over so we dug right in. I didn't grab pictures. But, I'm going to smoke a ham for...
Excellent tips! Thanks for taking the time to share. I used water in the pan on both of my first two smokes, and I don't plan on changing that. I'm going to try my best to limit the number of things I change from each smoke to the next so I can learn how this thing reacts. On my next smoke...
Thanks for the advice. Those are great recommendations. I do plan on getting a dual thermometer setup, one for the rack and one for the meat. I just thought I'd do a few trial runs to get the hang of temperature control before I started upgrading and changing things.
So, for the minion...
Thanks for the welcome! Most of the how-to videos for getting the WSM started say to fill the chimney about a third to a half, and then put the rest in the smoker. But, you might be right. On my next smoke, I'll do a little less and maybe pay more attention to how they are arranged to make...
Hello all!
I have just recently got into smoking and I'm excited to learn. I recently picked up a unmodified Weber Smokey Mountain used and smoked a 5 lb pork butt and am currently *attempting* to smoke 2 racks of baby back ribs.
I do have a quick question for anyone who may have experience...