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I am in the process of building an offset smoker, and I am to the point where I am going to start on the doors. I want to have a thermometer on the smoke chamber door to keep track of the temperature in the chamber. Does anyone have a suggestion for which thermometer is best to use for this...
I am building an offset wood-burning smoker out of concrete block and brick, with fire brick in the fire box, and I am to the point where I need to start thinking about doors for the fire box and the where the meat will sit. Does anyone have any suggestions for what type of metal or thickness...
I have a gas grill that bit the dust, and I was wondering if anyone has converted one to a wood-burning offset smoker. I believe the one I have is a Char-Broil classic 3-burner gas grill. I know you would have to cut a hole in the side and add a fire box, and add a chimney, but beyond that I...
I am in the process of building a brick smoker, which will be like an offset smoker, and I plan to use wood exclusively in it. I haven't used just wood for smoking as of yet, so I have a few questions.
I was given some plum wood by a friend but I have never used it. Does anyone know if plum...
I am looking for suggestions for a steak/beef marinade recipe. We have one that is on the sweet side that we like, but I am always looking for others to try. Thanks for any suggestions.
I normally use charcoal for heat when I smoke, but I am going to start using wood soon. I got some apple and maple wood from a friend who had their trees trimmed, so I had some questions on what to do with it for smoking. I have read that it is best to split the wood and let it dry for a few...
I am in the process of building an offset brick/concrete smoker, and I had some questions about using all wood for the heat and smoke, as I have never used just wood for smoking. Right now I use charcoal as a heat source in my Weber kettle and add wood chunks or chips for smoke. When my brick...
As a relative newbie to smoking, I had a few questions on doing a brisket. I am planning to smoke my first brisket in the near future, and right now I am using a 22" Weber Kettle for my smokes. With brisket taking such a long time to smoke, I was planning to use the minion or snake method for...
I'm finally going to bite the bullet and buy a smoker. I have been using a Weber kettle with charcoal for my smokes so far, but I would like to get a non-charcoal one. I think I have decided to get an electric one, but since I have never owned a smoker, I am looking for advice on which brand...
I ran across a few threads on fatties, and I think I would like to try one for my next smoke. I would like to do a breakfast fattie with eggs, potatoes, cheese, bacon and maybe ham. Do I need to cook the eggs and potatoes before I roll them up in the fattie?
If I chose to put the bacon inside...
I smoked my first pork butt this weekend. I had a 9 lb shoulder butt that I cut in half, and I smoked 1/2 of it on my Weber kettle with charcoal and hickory wood. As this was my first try at pulled pork, I wanted this to be a baseline for future smokes, so I only put a dry rub on it and didn't...
I am finally going to try smoking pork ribs for the first time. I have 2 racks of spare ribs that I am going to do with indirect heat on a Weber kettle using charcoal. I will try to keep the cook temp to at least 225 throughout the smoke.
I am leaning toward doing them using Smoking Al's...
I have been asked to smoke a pork loin for Christmas dinner. I smoked one before the way Al has done it, in a pan of chicken broth with some rub on it, but I let the IT go higher than I wanted before taking it off the smoker so it wasn't as juicy as I wanted. I have read in other posts of...
I am looking for suggestions for some sauces and rubs that I can make at home. We don't care for the vinegar-based sauces in our house, but we do like tomato-based ones. We like thicker sauces that are sweet but not overpoweringly so, with a little heat (I am a fan of more heat than everyone...
With Thanksgiving coming up fairly soon, I am going to do a practice smoke run with a 10 - 12 lb turkey. I plan on brining it overnight . If you brine a turkey this size, is it necessary to inject it to keep it moist?
I plan on using apple wood for the smoke. Does turkey, or poultry in...
I am a newbie to smoking, and while I love the taste of meat done over charcoal, I have been thinking about getting an electric smoker. I have 3 kids who are all involved in sports or activities of some kind, and I don't always have time to babysit a charcoal smoker. So I was looking for...
I am going to try smoking a pork loin for the first time, and I am looking for suggestions on the best way to do that. I have a 5.09 lb center cut pork loin that has a layer of fat on one side. I have a Weber 22.5" charcoal grill that I am going to use.
I have seen lots of ways to do pork...
We love eating ham (like you would buy for Thanksgiving), and I was wondering what cut of meat I would need to get to be close to this type of pork. I also would like to know what kind of prep work goes into this before smoking. I have read some other posts on brining ham shanks, etc, for...
I have never smoked chicken before but my family loves chicken so I want to give it a try. I don't normally brine chicken before grilling it but I think I will after reading so many posts about how moist it makes the meat. I have a few questions about smoking chicken:
is there a basic brine...