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Thanks chopsaw. I did see that model and it looks nice. I have an old bradley smoker, which does the job, I tend to smoke more pork shoulders and butts for about 5-7 hours then finished them all in the oven at 250 with some applejuice in the pan.. Works out great so far.
Hello all. Thinking about going with a Recteq flagship to replace my grill. Any thoughts on it or pros and cons that you have come across with this model? Would you suggest another make/model? Looking to just do some basic grilling but with the option of long smokes.
I have a bradley smoker. all electric and I love it. The only small issue I have with it is that Bradley uses there own custom wood disc. No one else makes them, so you're kinda stuck. But the disc burn at an interval of every 20 min ( so three disc per hour) and that is great for leaving things...
indaswamp is correct. Mud bugs are going to be expensive this year. I would average at least $7-8 per Lb, which is crazy. But you have to adjust and move on.
Hey everyone. Josh here from New Orleans, a newbie smoker. Question when you all do a pork butt, and you want a braising liquid with it, do you smoke the liquid the entire time as the butt? Do you all have a specific volume you use so that it doesn't reduce all the way and burn? I have a Bradley...
agreed,100%. Yes, even after sitting in the cooler it came out piping hot which was great. Wife and the baby destroyed it for lunch. It was a fun smoke and helped build some confidence and reference on the smoker.
As per the conversation above. Pork Butt, Complete. I began by taking some notes along the way to help guide me into the next smoke. First off, I got the new Thermo Pro twin temp probes. Amazing technology. I wanted to see the accuracy within the probes compared to the smoker temp that was set...
I have a new thermometer coming in today that has an alarm built within it. It does have two probes, but I will use only one which will be in the meat. The Bradley has an electronic display of temp within the smoker so that is my external reference of heat within. Preparation is key.
Thank you, did not even think of that. I've seen people wrap the meat just before increasing the temp in the smoker. Is that recommended? Or just keep it un-foiled until removed from the smoker completely.
Nice. My goal was to place it in the smoker at 225 for 4-5 hours, beginning at 2200-2300hrs. Wake up, exchange the water (I heard getting a larger water pan helps). Increase the heat to 275-280 for the remainder of the time, or until temp is 200-205, and probing is effortless. Wrap it up in...