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Prayers go out to the family for comfort and understanding during this time. I'm new around here but have spent countless hours searching and reading the archives to educate myself and Ron always would post advice that a newbie could learn from....
RIP.......and we will always cherish your post....
Hey eman......yep, I'm here. Next time I'm headin' to the Red Stick, I will let you know. Maybe we can have a cup of coffee or something...and talk smokin'..
I have so much to learn....
Nice job Princess.....I have only smoked 2 fatties so far but the pizza one looks delicious.
Nothing better than hearing someone brag on your food....sometimes they eat it all before I get a piece and that just makes me smile even bigger because I just like to cook...
I went with the 6x8. As everyone else said, it gives you a longer smoke and you can only load half of it if you need a few hours only. I put mine on the bottom rack and make a "pop tent" with aluminum foil over it for the drippings.....Works great.
Ok everyone.....I'm smoking my first brisket, that I put on the smoker around midnight. The temp is a few degrees from 165 and I have read that most people cover their brisket but I was going to take it to 195 just as it sits......Will this be a disaster???
I will get some pics next time I...
Hello everyone, I have been lurking around this site for a few months. I was planning on getting a MES 40 for fathers day but my deep freeze went out so the smoker got delayed a few weeks.
I have the amaze-n-smoker, a few digital thermometers and going to get the smoker tomorrow. I will post up...
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