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  1. R

    Thermo pro temp spike????

    I have two temp spikes not but a few months old both when fully charged i only get about 5 hours out of each probe and they die? Just me? And my probes?
  2. R

    Forgot i had these!!!

    I have a pit boss for home. I bought a stainless 2 burner propane portable for the camper. Its great if ya wana burn stuff up!! Good for steaks burgers and hot dogs about it cant get the temp under 330 with one burner on low. I happened to go into my attic and found two master built table top...
  3. R

    Buckboard bacon????

    Ive made bacon out of pork belly but never boston butt. Got one right now im goin to cure. I was wondering though has anyone or does anyone slice the butt in half horizontally? I dont want pieces of ham i want bacon. Im assuming i ise the same curing recipe for the pounds of meat i have as belly?
  4. R

    These are neat!

    Never knew these existed till the other day they are really handy! 2 pack 10 bucks on amazon! Just sharing for those like me that never saw them before
  5. R

    Smoked balogna

    Thinking of buying a 5lb log of balogna and smoking it . Anyone ever done it? Temp? Flavor of pellet? Im assuming low temp around 180 maybe? How long to smoke it?
  6. R

    Pellet grill temp swing??

    I understand some swing is normal. Im cooking at 225 getting temps from 190 to 270 up and down? Probe is clean grill is 2 mo old pit boss . Not closing lid too soon. Outside temp is 72. I read open your rain cap all the way or it could cause swings mine was onlyhalf open. Open all the way now...
  7. R

    Pellet flavor

    So i have hickory oak blend apple cherry pecan i have never tried bourbon flavored pellets reverse searing some steaks tomorrow anyone tried them? Like them? What they taste like? Thanks 👍
  8. R

    Settle the debate

    Ok rub a steak 1 or 2 hours before or the day before ? 1 some say two hours is good some say 24 hrs makes the meat dry and cooks it .
  9. R

    Thouroughly confused now! Help!

    Ok i wanted cold smoke some salmon with the new smoke tube i got to reading about parague#1 insta cure etc. some say its safer. Im seeing all kinds of grams and kilo grams and stuff . I get that but are they wet brine the salmon with this or dry curing it? Can someone please explain in normal...
  10. R

    Question yall???

    On a pellet grill on cool down mode lid open or closed ? I cant find anything on it ? Or does it matter ?
  11. R

    Tonights menu on the pit boss

    Bacon wrapped hot dogs and asparagas!
  12. R

    Chicken and aduouille gumbo!!!

    We dont get this freezing weather to often in deep south louisiana! Perfect eve for some gumbo!
  13. R

    Smoked cheese

    Its freaking freezing out!! Perfect day for some smoked gouda pepper jack jalepeno gouda and cheedar and colby jack!!!
  14. R

    Love my pit boss

    Im cold smoking some cheese tomorrow! Then going to try some homemade pizzas later in the week on a pizza stone as a smf member suggested to use. This is my first pellet grill and so far it is awesome and fun to use ! Ive kind of gone wild with pellets and accesories though im baned from buying...
  15. R

    Question???

    Waiting on my smoke tube to come in . Going camping in a few hours for the weekend doing some leg quarters on the nexgrill two burner gas. I grabbed some cherry pellets anyone ever use them in aluminum foil? If so expirence with it? I was going to light them with a torch then blow out flame see...
  16. R

    Pizza oven

    What is the best pellet grill pizza oven attatchment ? They are quite pricey i see. 139 is cheepest ive seen it was a green mtn
  17. R

    Brisket ?

    Brisket point only flat sux you can have it! 10 hr smoke at 225 wrapped in butcher paper at 165 off at 203 wrapped on towel in cooler for four hr rest . It was juicy great bark great flavor just more chewy than i like! Not tuff just a lil chewy. I cook by internal meat temp not time first one...
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