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I'm not positive but you may want to consider throwing it out. I believe when you injected it you contaminated the meat. If you dont get to 140 in 4 hours it can be bad. Im not an expert so you should look into that before you eat it.
I decided to put my kids lunch inside my fattie. Rolled out a pound of hamburger and a pound of pan sausage. Put in mac'n cheese rolled her up all in the beautiful bacon lace. I'll smoke it for a few hours had hopefully have some nice sliced pictures for you.
I think next time...
I bought a Maverick ET-73 I think it was around 25 dollars. I've read great reviews on this site and others about Maverick products. This model obviously cuts cost at every corner. With my first one the receiver stopped working after about 8 smokes. I received a new one with little hassle...
I'm smoking a 13lb turkey today for dinner. I was wondering how long you actually keep the smoke rolling while smoking the bird. Do you recommend the whole time I smoke it or just a few hours? I'm using pecan wood and smoking at 250. I figure it will take around 6 hours or so.
I'm smoking a 7# pork shoulder right now for pulling. I've been adding a small amount of chips to the smoker as I mop the pork. Then
it dawned on me that it may have been better to put a larger amount on less often. Just curious at to what the more experienced
smokers do. I'm using soaked...
I got so exited to forgot to snap a picture. The eggs could use some improvement they didn't seem very smokey. But the pepper where great. I've already dehydrated them and ground them into a chipotle powder i guess you may call it. Spicy, Hot.