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chicken thighs (Qview)
I love thighs...and they look good! great job! g -
Samuel from West Tennessee
Welcome aboard Samuel, West Tennessee is where I cut my teeth on smoking meats. I lived in Jackson for about 9 years and had friends and contacts there and all up I-40 between Nashville and Memphis who would teach me a thing or two about smoking. Not used propane yet, but Santa bought a... -
Hello from Indy
Welcome to SMF. I've only been a member and active for week and I'm kicking my "pork butts" that I didn't join this sooner. Get ready to take your smoking to higher levels. G -
Hello from Tulsa
Welcome to SMF. I've only been a member and active for week and I'm kicking my "pork butts" that I didn't join this sooner. Get ready to take your smoking to higher levels. G -
Hello from Massachusetts
You will fit in just fine on here... Welcome to SMF. I've only been a member and active for week and I'm kicking my "pork butts" that I didn't join this sooner. Get ready to take your smoking to higher levels. G -
Longtime Smoker, first time to the forum
Welcome to SMF. I've only been a member and active for week and I'm kicking my "pork butts" that I didn't join this sooner. Get ready to take your smoking to higher levels. G -
New Smoker on board
Nice job on the restoration and welcome to SMF. I've only been a member and active for week and I'm kicking my "pork butts" that I didn't join this sooner. Get ready to take your smoking to higher levels. G -
Hello from Iowa
Hello Donnie, Welcome to SMF. I've only been a member and active for week and I'm kicking my "pork butts" that I didn't join this sooner. Get ready to take your smoking to higher levels. G -
Hello all from Maple Valley, WA
Hey Jeff, Welcome to SMF. I've only been a member and active for week and I'm kicking my "pork butts" that I didn't join this sooner. Get ready to take your smoking to higher levels. G -
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Hello! Charcuterie in the Rockies!
Welcome to the site....you will spend a lot of time on here perfecting your craft. remember, add photos when possible...I got so excited when I cooked my first brisket last weekend and for got to shoot the finished product after it was done....lol g -
Jerky making was easier than expected-- (witih Q-veiw)
I used my MES 40 to make jerky out of sliced up bottom round (two pounds at $6 per pound) I removed fat off the ends of each piece. Over all it looks good, smells good and tastes good. I was given a Hi Mountain cure and seasoning sample pack as a gift over two years ago. I used the hickory...- papa g
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- Replies: 18
- Forum: Making Jerky
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