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I bought a pellet smoker after using a uds for years thought it would make long smokes easy hands off. Disappointed with flavor and bark, now I use it for Bar b Que hamburgers etc. switched to a Weber smoky mountain. Easy to control, great flavor. Still have my if’s for big loads.
I'm going to s, oke three turkeys for family gathering, but I need to do the smoking on sunday. I'm thinking carve the birds and package meat only until Thursday, or tightly wrap in saran wrap and foil and reheat Thursday. Any suggestions or help ??
Any advise on smoking or preparing an injected bird? I'm under the impression any further brining will make it to salty. Any ideas on preparing it for the smoker greatly appreciated. Thanks
I smoked three 8lb. pork butts yesterday. Gave o e to my son in a lunch box cooler wrapped in foil at 200 deg. when he took it home. He forgot to put it in the refrigerator until this morning 10 hrs. later. Not very hot, he has no thermometer. Should he throw it out ??
Sorry, before pictures didn't turn out. Quick review.
A friend at the local Von's cut Me a nine pound boneless chuckie. seasoned with steak rub and into the refrierator for the day. Started the smoke about 9:30pm. Watched the temp for about 2 hours and went to bed. Up at 6:30 and checked...
I checked it at 6:30 this morn. temp at 171deg. foiled it and went back to sleep. Got up at 8:40 and checked, temp at 209. placed in the cooler wrapped in towel. Just pulled it and it fell apart with very little encouragement. put in big crock pot with sauce I found by Wingman. Pictures to...
well the roast has been on for a couple of hours now, tempature stable at 225. Time for some sleep, dreaming of pulled beef sammies. Pictures tomorrow.