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It's been a minute....I searched the archive on this, but still have a question: On most smokes I use a pan for neatness and grease fires and a metal rack over the pan to smoke to all the meat. I started noticing my smokes were taking longer than usual so I started putting a probe in the...
Some of you may sacrifice during Lent. One thing I do is no meat Fridays. I felt guilty yesterday because this meal was no sacrifice.
Everything was cooked on one cookie sheet in the oven. The fish and asparagus had a butter/dilweed/lemon/garlic sauce and the potatoes were coated with Jeff's...
I have mostly cooked over a pan, but when grilling at high temp, I know some crud will get down in the smoker, not just juices but ash. to anyone that has had their 560 longer, how are you cleaning up. I have aluminum foil on the grease cup and heat manifold, but what about food char that...
Howdy from deep in the heart....!
I decided to grill some spare ribs over high heat like I did before I got smoke crazy. One reason was I decided to do the ribs too late to do a longer cooking method.
First some EVOO and Jeff's Texas rub recipe, which I use on most everything.
Then some...
I have some baking pans and sheets that I only use on grills and smokes because of the smoke residue on their outsides. I've noticed a lot of you use cast iron cookware in your cookers.
I know how to care for the cooking surface of my cast iron stuff, but how do you clean the outside when...
I didn't want to hijack a thread so I'm asking if anyone has experience using a pellet smoker plus the A-MAZE-N tube or maze? The two times I've tried it with my new Pit Boss 820 have been unsuccessful. The first try I turned the grill on after the tube was ignited for almost ten minutes and...
I just bought the above-mentioned pellet smoker and have to wait to cure and use it until Hurricane Harvey passes so I don't have water-infused pellets melting and drying and stopping up the auger feed system. It's in my garage with no pellets in the hopper. That leads to the question of...
Howdy!
I just bought a Pit Boss 820FB Pellet Smoker.
Question: If the onboard temp controller isn't within 10-20 degress tolerance and I have an Auber PID controller, is it adaptable for the Pit Boss configuration, or would I need to get a PID Controller specifically for the pellet smoker...
I finally found some half/way decent beef ribs in the local supermarket and since I already had pork ribs in the basket, smoked both.
Since everyone knows the appearance of raw meat, I'm posting finished product Qview only. Actually I forgot to take prep picks. Coated with mustard then rub...
I recently smoked a picnic and used it all! Bones and last trimmings went into a pot of lima beans. I cut up some and put it in a gravy over rice. The best dish was using it in a soup similar to Pho, which is a Vietnamese soup, pronounce fu.....as in some peoples favorite four-letter word, Or...
Since you guys post some delicious looking grub, I'll play along until I run out of unique ideas. I recently did a chicken on the new MES and it turned out pretty good. I'm a big procrastinator and didn't do a brine, but that probably would have made it perfect.
I only have the Pitmaster...
I'm not sure what generation MES I have, but it was branded "Cabela's Masterbuilt Sportsman Elite". I'll post a pic at the end of this post.
The first question pertains to the drain pan and reservoir at the bottom. There is a tray that fills the bottom of the smoker with a hole which...
Due to piss-poor planning, or actually a last-minute scooter ride, I didn't have enough time to brine some salmon that I needed to prepare since it was Friday and I'm a good (right) Catholic. I didn't have my AMNPS tube yet, so used some Cherry chips. I put the taters on first, then onions and...
Maiden smoke with 40" MES. I prepped yesterday and for some reason, the temp maxed at 311. I figured this was maybe due to the unit being empty or maybe some chips had flared, but wasn't too concerned since I was curing it.
I bought some beef and pork ribs yesterday (no sense in wasting smoke)...
Fairly long time griller/smoker, but newbie on the forum. I just cured my new 40-inch MES. I was very disappointed the the smoke output during the cure and have ordered AMNPS plus chips. Of course I can't wait and have already bought some pork and beef ribs. I'll have to smoke them manana so...