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Call me basic but my favorite time of year is fall so I can stock up on my pumpkin beer! I love the stuff and I don't care who knows it! haha My absolute favorite is stegmaier pumpkin, but I've only been able to get that in the Scranton, PA area when I lived out there for a couple of years...
Thanks everyone! The taste was amazing, except I think I'd trim a bit more fat off next time. Also, I want to try mesquite since I've read in other posts that mesquite smoked brisket is amazing.
Tried the side burner method for my cook starting late last night and that worked like a charm! Totally get the losing fuel of not doing it in the WSM itself but this method I think will get me by for now.
Haha I guess we’ll see what happens today! Here’s a pic of the finished product! It’s wrapped up in foil and some towels now now to wait for dinner. I’ll update with how it tasted
First time smoking a brisket on my WSM 18”. Got it for $4.49 per lb at a butcher a smoker friend recommended. Trimmed it up a bit and then just rubbed with some salt and pepper. I let it come to room temp a bit before putting on the WSM with some oak at about 11pm. Woke up during the night to...
I've been really partial to apple, especially for pork, but I really enjoy hickory as well. I am trying oak for the first time this weekend and looking forward to it. Has anyone tried those bourbon barrel wood chunks? They look interesting but the reviews seem incredibly mixed.
Also seems to...
Wow Sidelight method definitely looks like something try! Need to get me a torch though. These are amazing suggestions. Thanks everyone! I'll update after this weekend with which method I tried and how it went.
Thanks Chopsaw! I've been using Rutland fire starter squares and was thinking maybe I just needed to use one or two less, but I'm loving the idea of using the side burner. Definitely going to try that this weekend!