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Decided to do a brisket flat today here she is a tubed down awaiting the trip to the smoker rubbed it down with a Texas style rub and then since was running the smoker why not do two racks of ribs threw it on now let the smoke do the work and enjoy a few beverages
decided to do two of these before never done before rubbed them down night before with Cabela's Garlic and beer, seasoning salt and black pepper and a splash of oregano here they are about to go on smoker plan to smoke with cherry wood I also plan to make jj smokey au jeu
Is a nice day after the blizzard here in Michigan so I decided to do some Csr's here they are all rubbed down with mustard, lemon pepper, bad byrons butt rub, brown sugar
I also am use lump charcoal for the first time will smoke with some hickory also
I recently bought Jeffs rub and wanted to try it out so I bought a rack of baby backs rubes them down night before put them on the smoker at noon next day at about 225 to 250 degrees with hickory and apple wood I was using 3-2-1 method cut the 1 to 30 because they where done I used no Sauce my...
This weekend smoked my first tri tip
It was a pre marinated one I decided to smoke it with cherry wood
I did a reverse sear it turned out great going to have to add this to the regular smoking rotation only thing I would change is getting a non marinated one
I just got the news that I have prepare Christmas dinner for my girfriend family plan on smoking a 10 pound ham and doing some potatoes I am looking for some other ideas for dishes to wow them any ideas are welcome can't be anything spicy they don't have much tolerance for heat
Hello all I am Brandon from traverse city Michigan I currently use a offset charbroil barrel smoker. I discovered the forum when I was looking for some new ideas I have only smoked basic things and I look forward to all the good ideas on here and sharing them