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Chuck??
I have some chuck roast on the smoker right now that I intended on pulling. My temperature got away from me while I wasn’t paying attention and in a little under four hours the internal temperature is 200° but not probe soft. Should I just let them go or should I wrap them? Any help would be... -
Just wanted to offer a general "thanks"...
Hey D! Welcome to SMF! A 10 degree swing is awesome, ups and downs are all part of the game. Looking forward to some pics of a cook!- billbo
- Post #2
- Forum: General Discussion
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New Smoker - new to forum
First off welcome to SMF! Nice job with the seasoning, it is key to good tasting meat on a new smoker and you get a handle on the temps. Looking forward to some pics of your smoke! -
Bacon - Pepper Crusted Pork Belly
I'll be there for breakfast tomorrow! Looks awesome!- billbo
- Post #2
- Forum: Hot Smoked Bacon
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Quick Hot Smoked Salmon
I am not a Salmon fan but that looks great! You have inspired me to do some Tuna this weekend. Nice smoke! -
Smoked meatloaf Saturday
Nothing better than smoked Meatloaf! Looks great! -
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Smoking in Austin
Welcome! Take a look around, if you have any questions we will point you in right direction! -
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New to curing, Would like help
Christopher, I am not a curing guy (yet) but I wanted to say welcome to our smoking world! I am sure many replies will follow. -
Austin, TX - Backyard Insulated Vertical Reverse Flow Build
Welcome smoking friend! I look forward to seeing the build!
