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I just use this basic fish brine recipe I found here.
Basic Fish Brine
2 Cups Water
1/2 Cup Soy Sauce
1/4 Cup Kosher Salt
1/4 Cup Brown Sugar
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Pepper
1 Tbs Ground Ginger
I brine the fish for 4hrs. Then pat dry, sprinkle with some pepper, prop the...
I smoke most of the peppers I grow. They taste great, but it doesn't seem to cut down on the heat much, if at all. A couple hours in the smoker and then dry them. They take on a lovely chipotle-like flavor. I actually prefer them to fresh peppers for most applications. My personal favorite is...
I used this needle valve setup on mine. It simply attaches where the stock hose does. Just plug and play. It will allow you to turn the flame lower and give you finer adjustment. Although, with the flame very low, it will blow out quite easily. So some kind of wind break around the base will be...
Contrary to what the other posts say, I set the control valve on my smoker to the lowest possible setting. After trying it both ways, all the up and all the way down, I noticed better flame control at low. it took a much larger turn on the bayou regulator to produce a change in flame size. More...
I have a duel fuel and I'm pretty happy with it. I use the 8" cast iron skillet but instead of placing it on the original pan I bought some 3/4" square tube and sit it on two pieces of that placed on the burner opening. This allows more direct heat to the pan and gets the smoke going faster then...
On a quality cut of meat I prefer only salt and pepper. But, on lesser cuts, Allegro Brisket Sauce is fantastic. Gives a nice smokey flavor even on a gas grill. Whenever I serve one to someone who hasn't had it before, they always say, "Wow! What did you do to this steak?" That stuff is magic.
I use an 8" skillet in mine. There's enough room for three nice chunks of wood. I feel that more wood than that at once would produce too much smoke. Plus the handle just barely fits with the skillet centered over the burner. With a 10" you might have and issue with the fit.
Great job! I don't think there's a better way to save an overdone roast. I actually do this every time I cook a roast. "Better than Bullion" brand beef bullion makes some super tasty au jus if you don't have the real drippings. You're making me hungry!
I've been using Pato in my mexican rice for years. Far better than the tomato paste style. I usually add a little diced white onion and garlic in while I'm browning the rice. I add the garlic near the end of browning so it doesn't get burnt and bitter. Then throw some oregano in for the simmer...
I will definitely try the brining route. I'm going to go get a new cooler that will be for brining only. I was in way too much of a hurry to get smoking to do it this time!
Have you had any issues with flare ups when using this particular setup? I set my skillet on two pieces of 3/4" square tube. It seemed to work great for a while until the wood caught flame. So I dumped it and started again with some new wood chunks. But it wasn't too long before it caught fire...
Did my first smoke on my new MasterBuilt dual fuel today. After spending the last two days modifying and seasoning the smoker, I was really anxious to get it up and running with some meat in it! I did 8 whole breasts. I didn't brine them, but I coated them with mustard and my homemade spice rub...
I got a new smoker coming for Christmas. It is a MasterBuilt dual fuel. I chose it for several reasons: price, size, and convenience. I joined here because I'm the kind of guy that does his homework and doesn't step into things foolishly. It looks as though this is a great source of info and I...