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I wouldn't let a few members get you down. I'm not in here as much and don't really know what went on. But you paid and have been here a long while. Crap your an OTBS member that made it in. There's still good old timers here. Hang with them. Post your smokes. Feel good. And don't let politics...
So why not join in on this Saturday and cook some ribs. Had a taste for these bad boys for a while now. First is the baby back ribs. Wife enjoys these the best. I like them to but crap. This day I want to go caveman on some meat. What a better piece then some big ole spare ribs. So let's get on...
Wow! What a great dinner. This is my take on a French Dip sandwich. The bread is french bread that had a nice crust to it. I cut it open and toasted it in the broiler. Then I put aged gouda cheese on the bottom. Next l layered the meat on then put the sautéed mushrooms on and sweet onions. On...
I checked two spots in the point when it hit 190°F and didn't like the feel when going in so I waited. Don't seem like 10 more degrees would make a difference but it does. 200°F felt cleaner going in and pulling out.
Pulled from the smoker around 11:30am give or take. Hit 200°f. Used my instant probe to check other areas. All good.
Before placing in the cooler I let it sit out about 5 - 10 minutes as I don't want it to keep cooking in the cooler. Oh man! Ate some the bits that stuck to the grate. They...
Looks like we all had the same thought about doing overnight. I'm also doing a 15lb brisket in my MES40/ Auber-WS PID unit. Set at 220°F but I started at 6:30pm Friday. Happy smoking everyone. Gonna be a mighty tasty day for all of us.
Yeah I love my Auber-WS unit. Converted my MES40 over couple years ago. Funny is my MES30 still going with no issues. That unit is 6 - 7 years old. My MES40 had issues with the element not turning off right from the start. First time it went haywire I thought my Fireboard unit probe was...
Been awhile since I smoked something with everything going on. Found a great place that has decent meats so I picked up a 15+lb baby. Using a simple SPOG rub just prior to putting in my MES40. Pellet tray filled with Hickory on the first 2 rows and apple in the last row.
Started at 9:30pm...
Ha. By time the pellets are soaked then put in the tube. My torch lit my pellets and I'm off and smoking 5 to 10 minutes later. It takes 1 minute to light the pellets and I've never had a problem with them going out.
Thanks everyone. Not smoking as much as I want to these days. Some things had to be put on hold sort of speak. When I do get a chance to fire up my smoker I try to make everything work out right. The adding in the French's worked out good with the brussel sprouts. I'd do it again. They have a...
Always love doing Chuck Roasts in the smoker. For some of the cheaper meats. If done right you can bring out a lot of flavor/tenderness from them.
Today I did 2 of them. Both rubs are from Jeff. One was done with his Original rub and one with the Texas rub. I tend to use the original more often...
Picked up some baby back ribs during the week. Smoked them in the Highland instead of my MES. Used hickory logs.
Went with 2-2-1 for the time.
What a tasty dinner.
Two different bbq sauces used. One store bought and one homemade.
Store bought below.
Homemade the best. Just mixes real good...