Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Search results
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I keep enough water in the drip pan to keep the fat from burning in the pan. I had the same problem last week on a long butt smoke. Let the water evaporate and burned the drippings which in my opinion, tarnished the taste a bit.
Ok... I live in Naples and have for 40 years and though the weather is great most all the time for me, we have been washed out since Saturday Afternoon. So, even with the rain the smoker is fired up with Baby Backs from Costco. I have not done the Backs for several years favoring the St. Louis...
I too got tired of heating the oven to 550 here in sunny south florida using my pizza stone and what ever dough you make from scratch (simple bread recipes with semolina or not ….) or store bought dough like Publix, and what ever toppings...
Now I use an aluminum sheet pan on the Super hot...
I would not read it if the email that lists "new posts" included the date of the original message and you did not have to open it only to find out it is a thread that is four years old.
Thank you.
Why are people still posting on this thread.????. it is 3 years old and the guy bought the weber on the first page of the thread... this is something I don't like about this forum.....
Thanks
First time for poultry since getting the MB digital for Christmas. Stuffed them with a wild rice mix including a tip I learned here about mixing the stuffing with sauteed onion and bacon. I added a few dried cranberries white wind. Capped the hens with a slice of apple and trussed them up...