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I didn't get any pics from the smoke, or before I pulled it bud got a shot after pulling and adding the finishing sauce. I didn't use water in the pan, no mustard, and didn't foil. The bark was 10 times better! KISS method was a complete suscess! This will be the new way I smoke butts from here...
I have smoked several butts now, and have always used mustard as a base for the rub. I am doing a 6 butts smoke for Friday and was thinking about trying the rub without a mustard base. For those of you that have done both, which did you prefer? Does anyone use mustard as a base anymore? I've...
The information available from here, http://www.smokingmeatforums.com/t/88853/found-a-burner-for-smokehouse beggs to differ on using ply for a smokehouse, It al depends on the type of ply you use.
As far as the burner in question, My smokehouse is 4ftx4ftx6ft, and in the winter that burner...
I bet this is one of the reasons the gears started turning for a better product. It is nice to know that Todd wasn't born a master smoke maker, and had to figure it out like the rest of us! On the plus side we all get to enjoy NO CREOSOTE thanks to Todd"s miss fortunes. Thanks Todd for messing...
He is some Qview, sorry it isn't very good, I missed the money shot because once I pulled them I couldn't keep everyone away! They turned out great and everyone loved them. It didn't take any longer than 1 butt would have finish. The only problems I encountered were with the AMNPS and I just...
I love the Et 732 I have now, but was thinking the other day about how I was going to monitor the temps on the 4 butts I'm smoking tonight with only 3 thermos. I wonder if a second et 732 can be set up with 2 meat probes instead of 1 BBQ temp and one meat temp? Does anyone know if i got a...
I have a 4x4x6 smokehouse, capable of temps beyond what is used for smoking. I wouldn't call it a time constraint but I only have about 3 extra hours to spare.