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I just cut down a peach tree for my grandfather and it's green as green gets. I really want to smoke with it but from what I have read it has to season for 6 long months. Can I smoke with it green or is it going to produce a nasty taste?
I smoke on a traditional offset fire box smoker nothing...
Thanks gentleman for all the responses.
Thanks to your help this will be a Friday night or Saturday smoke due to the time involved.
I will Definitely wrap it and put it in my cooler for the resting period of 1 hour after she hit 203-204 IT.
I have thermometer for IT I was just trying to get a rough estimate of time involved. Most of the reading I did said it was usually around 12-16 hours to 205 IT cooking at 250 degrees for an 8-10 lb shoulder.
Mine being only 3.5 lbs I assume would take much less time?
Hey guys I'm smoking to roasts tomorrow and I needed butchers paper but my grocery store didn't have any for purchase so the the guys in the butcher area gave me a bunch of (white paper that they wrap there meats in).
Is this ok to wrap my roasts in and put in the smoker?
They said it was...
I am smoking a 3lb cowboy ribeye today along with 5 lbs of trayed(thin cut about 1/4in) beef ribs.
Anyone ever smoke these things before (The trayed ribs)?
I was just going to try and wing it. Plan was to throw them on the cooler side of the smoker for about an hour.
I did these once already...
I'm smoking my first cowboy ribeye probably on Friday.
It's 3lbs and 3in thick.
Any tips or tricks you guys have? I'm following the instructions off of the smokingmeat.com website.
I'm open to any ideas. It's being smoked in an offset style smoker with pecan wood or oak. Maybe a mix of both woods.