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I usually cold smoked with the mailbox mod for between 12 and 24 hours. Last time it was kind of a blizzard so I fired up the Copperhead at 175*, hung the bacon with a pan of ice under it and smoked for 3-4 hours, never checked internal temp. So far my favorite bacon. I will say I used a little...
I use Nepas Hillbilly Backwoods jerky recipe, I omit the liquid smoke because I use the Copperhead to do the jerky in. His recipe has worcestershire sauce.
I don't use a binder, I dry the surface and coat heavily with Simply Marvelous Cherry followed by a heavy coat of Spicy Apple. I run my pellet unit at 225 degrees place butt on rack and let it ride until an IT of 165-170ish throw in a pan cover with foil and into the oven(cause why waste the...
I didn't think they did either and I'm still not sure. But when I looked up their apple pellets it says this. So the first sentence says Blend but then go on to say "feature 100% all natural applewood", so who knows. I'm pretty convinced it's a blend. Don't know why it's so hard to just say what...
What a disappointment, Looks thinner than the one for my DC. The one I have is the best factory grill cover I've come across, very heavy duty and has velcro on the ends. Not one drop of moisture has penetrated in 2 years.
Sorry about the crappy cover.
Beautiful HTR, always wanted to do something similar. I just have 65" 3D Plasma with a 5.2 system and a boatload of Blu Rays. I really like the 3D, not for jump out type of things but just for the depth it adds, wish it would have continued to be a trend.
That sucks indaswamp, hope your feeling alot better today.
Holy shit Dave!! I almost shit my pants laughing at your story!! I would have been laughing too.
As someone who lives by themselves getting sick really does suck. Especially when you puke so hard you shit your pants, ask me how I know...
That Pro 4 vertical at Lowes is a pellet grill, in case you didn't know. I'm not sure how much smoke is too much but Pellet grills generally have a lighter smoke profile. I just snagged a Copperhead 5 from Walmart for 199 and was happy, was even more happy when someone pointed out the new 5 year...
I'm not trying to sound flippant, but, why do people care if some smoke leaks around the lid? I have a DC and it leaks around the lid but it leaks more out the stack. lol. I'll tell you what, after a while the leaky areas build up and it seals the leaks. It's not like the leaked smoke would sit...
I'm not sure that's really true chefjimmy. I've had my GMG Davy Crockett for 2 years and have had zero problems. Sits outside all year and has always had pellets in it. Just fired it up last weekend after sitting for 2 months when it seemed we couldn't get above 10*. Uncovered it, turned it on...
Hmmm, interesting. I have bought St.Louis spares and they had the cartilage area attached and I've bought St.Louis ribs from Walmart and they had the cartilage etc. removed both were commercially packaged. Don't remember the names though. Lol, now it's just more confusing! Damn, thought I had i...
Wow, Nice work Wade, It's fun reading threads with missing posts trying to figure out what's going on. Lol
Wade, I noticed in the original testing thread you said you were testing your dry cured recipe that you use. Care to share the results of that?
Ohhhh. Gotcha! So the Spare ribs have the breast bone, St. Louis spares have the breast bone removed and both still have the rubbery cartilage. Whereas the St. Louis ribs will have the breast bone and cartilage removed.
So whats the difference between St. Louis Style spare ribs and Spare ribs? From what I can tell nothing. Just seems like a way to confuse people. Is there a difference?