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Little dry but really good flavor and tender. It was from winco and took about 7 or so, cooked with just oak wood red and white, used madrone last time and it worked well
I start my fire with only wood and start it after the meat is on the grates. Always comes out good with just about any wood including cherry. I use cherry a lot and it’s good stuff. I speed dried this cherry is about 4 - 6 months. I got one piece left. Sold most of it and used some of it. Cherry...
Stick burners are a lot of fun. And very easy to run. U should totally build one!mine cost about 1500$ and I got good deals on almost everything some decent pics. Those are some 1.5” hinges holding the cc door on and 1” on the fb. Here’s the build...
Thank you. Here is the smoker build of all stainless the wagyu top sirloin again. The tritip was a high up choice I’m guessing. They don’t really grade there meat but it’s borderline prime usually I got this from one of there stores for 13-16 a pound I think
Man U guys liked this one! Thanks For the nice compliments. Might cook over my outdoor cooker. I’ve only used it 4-5 times. I do prefer the steaks smoked tho. I did a cap steak on the outdoor cooker once
I marinate the tritip in bbq sauce and they come out great. Even couple hours in the marinade is enough. I pulled my first tritip at 125 and it was also chewy.
I’ve done some short ribs and they usually don’t come out nearly as juicey as say a 3 bone rib so I can totally see wrapping. And the single short ribs take for ever to cook. I just keep it to 3 bone side/ plate ribs or I actually prefer Korean short ribs
If u chip it up in a chipper it will dry in about a month or less. Just keep turning over your pile so it gets fresh air. Keep it outside at first so the wind and sun can cure it
I’d take it in and out of the fridge for a couple hours at a time and then put it back in the fridge. Should be thawed by Saturday tho if u put it in the fridge Wednesday but still could be little frozen if u don’t take it out at all