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Does anyone have some advice on how to get ahold of an administrator? Is there one online now? I need some help with an account issue. I have a PM in to Jeff but haven't heard back.
Thanks
Not sure why your ribs would be dry j. Did you add any liquid when you foiled? One other thing. Your photos are coming out very small and hard to see. When you size them set the resolution to 72 and 1000 pixels on the longest side. When you post choose the medium or large option.
Like was discussed in another thread about salmon, when and where it's caught has a big effect on catfish quality. Here in Oregon I have eaten cats caught in the John Day river as well as Snake river, Brownlee Reservoir, and upper Columbia. The quality is excellent. I have also eaten some great...
Ah yes, but I have had wild caught that was poorly cooked and worse than well prepared farm raised. And you can also go back to the discussion on when and where it's caught. Point is, there are those that don't or are unable to catch their own, or can't afford wild caught. If that was the case...
At the temps you are cooking at that's probably not unusual. The thickness of the meat has as much to do with cooking time as weight and all cuts have a mind of their own. Pull it out, foil it with some finishing sauce, and finish it at a higher temp in the oven. Chalk it up as a learning...
Slew
I went and looked at the specs for that smoker and they say it should go down to 200 degrees. I would call their customer service and see whats going on.
I would probably be more concerned about dripping greasy juices on it than fire. But then I also wouldn't go off and leave it for a long smoke or anything. It's probably way safer than a propane grill or smoker. I also have 4 fire extinguishers around our place including the outdoor kitchen and...
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