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I'm curious to know how those with Food Trucks and/or Trailer Smokers handle the long cook times required for smoking meats? Do you/they setup early where you'll be serving?
I can understand grilling foods in these situations. But let's say you are contracted to provide smoked meats at an event...
It's amazing how a cheap piece of tough meat (.79/lb) can be smoked low and slow and become something so good and tender and flavorful.
Smoked a 9 pound Pork Shoulder Picnic. Took about 12 hours at 250F to cook (Hickory wood) to an Internal Temp of 193F and then a 2 hour rest. Finished it with...
I have a Horizon 16 Offset Smoker. I run it using Royal Oak Lump Charcoal with Mini-Logs/Wood Chunks. I start the smoker by feeding the smoker 2 chimneys of lump. I bring it close to temp and then toss a log on top. This gives me a good heat source for approx 2+ hours or so. After the first 2...
Here are some Smoked Party Wings I smoked on the Horizon Smoker. 275-300F for about 1.5 - 2 hours. Sat in some Italian Dressing and Hot Sauce (a little soy sauce and Worcester also) overnight. Then hit'em with a little SPG and my BBQ Rub. On to the smoker (Hickory today). Flip after an hour. I...
Ladies and Gents,
I attempted to smoke a pork loin for the first time. I'm really confused with my end result.
I smoked it on my Horizon 16 offset smoker at approx 240 degrees. I smoked it til I hit an IT of 142 degrees hoping a carryover would take me to close 150.
Now, before I smoked it...
I'm planning to smoke turkeys for a fee this coming Thanksgiving. However, I have no clue how to price this service. I guess I could try to figure my cost of materials and determine what my time is worth. I want to give them the option to supply the turkey or I supply the turkey.
Has anyone...
I love this little toy! I seasoned/cured it this morning. I didn't have to work today. So, I figured I might as well throw something on it and take a spin around the block and kick the tires and look under the hood.
The only thing I had in the refrigerator were some Shady Brook Farms' Sweet...
Hello, Everyone.
My name is Syd. I'm reside just outside Washington, D.C. in the Maryland suburbs.
I'm middle-aged (I turn 50 in July 4, 2017) and I'm a divorced father of 2 recent college graduates.
I first started taking my BBQ serious around 2006 or so. I started with a Char-Griller Barrel...