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.
I found a 16x24 stainless steel grill insert on Amazon for $80 that I’m going to try. My concern with the Camp Chef griddle is the 2 diffuser plates on the back; don’t think the griddle would produce even heating with the tube burners on my grill.
Thanks for the feedback. My Pit Boss fan has only one speed, even when smoking low and slow. I think that’s the problem. Considering everyone’s comments above, I think I’ve settled on the Masterbilt 800. I like its quality over the 560, and if I only cook low and slow it should last long enough...
I’ve been considering a gravity fed smoker myself. I have a Pit Boss pellet smoker and like the convenience. I notice that the pellets produce a lot of ash and the fan blows the ash throughout the smoker and on the meat. Do gravity fed smokers have a similar problem, or is that only a pellet...
When I Like a post, it’s because I find it to be informative and useful. I’d like to be able to refer to them later. Is there any ways I can find a listing of the posts that I Liked?
If you go low-n-slow that’s not uncommon. When I smoke a brisket overnight I start at 200. After 8 hours it only gets to 145 internal temp. After my morning coffee I raise it to 250 til it reaches 165, then it wrap til done.
I tried making bacon for the 1st time with a 5lb belly. Turn out great! However, I can buy an 8lb butt for less than I paid for the pork belly. I got 2 butts in the freezer, gonna try buckboard bacon next.
Here’s my plan:
Leaving the fat cap on,
cutting a 2-inch slab off the top to make bacon...
If you usually smoke ribs at 225, try 250 but rely on internal temp, not time. If you have hot spots, you might also want to rotate them after a few hours. I’m curious if you’re going to wrap all 14 ribs, or not.
I grew up on Chico’s Tacos! Love those soggy tacos, and their hot dogs. I’m from ElPaso, but haven’t been back in many years.
Back to BBQ- check out this link:
https://visitelpaso.com/trip_ideas/your-guide-to-the-best-locally-owned-bbq-in-el-paso
I like the idea of low smoke in the beginning. After 2 hours at 180, I think I’ll run at 250. For long cooks, I like to start in the evening and let it run overnight. Don’t want it to reach the stall before I’m up in the morning.
I don’t think tenderness is the issue. I just get nervous when I probe the meat and it reads 200. After 16 hours I figure it should be done. I just haven’t been able to smoke a juicy brisket. My theory is that I’m drying it out during the long smoke phase. Think I’ll try setting it at 250 and...
New to forum. Bought a pellet smoker a year ago. learning how my smoker works while trying to perfect recipes. That’s what makes it fun. Wife and daughter aren’t big fans of smoke flavor, so I use mostly pecan or cherry pellets. I like cooking low and slow but find that my briskets still turn...