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Smiths has had an awesome sale on rib roasts. I cut the ribs off to cut ribeye steaks. I want to smoke the rib section. Will I do these anywhere close to how I would do pork ribs? Any and all info will be helpful.
Just to clarify, after re reading my original question, it may be a little confusing. I know the flat that I am selling will finish when it finishes. The question about the flat opposed to the point is referring to the whole brisket only.
Hello
I am smoking 2 briskets tonight. 1 flat to be sold to some friends. 1 whole , my first. I am curious as to how the point cooks in relation to the flat. I am assuming that I will be monitoring temp in the point to determine doneness, as it is much thicker. Will the flat over cook...
Being my own worst critique. I thought it was OK my wife loved it. It did have great flavor but it didn't pull apart as well as my roasts that I do in the oven. Probably needed a bit more cook time. The pork shoulder that I smoked at the same time turned out great
Update on first chuckie. Started at 1230 am or so using my Traeger on smoke. Smoked through the night then foiled a little earlier than planned, but finished around 1 pm this afternoon. Currently packed in cooler, resting. I'll post again as soon as we are done eating or sometime this...
Looking for some info before starting my first chuckie's. I regularly do pulled pork, how will the cook time compare? I am actually going to be doing some pulled pork at the same time.
I have 2 pieces of chuck weighing 5.5 lbs. I plan to use the same method with the beef as the pork. Smoke...
For those that have smoked with both pellet smokers and conventional smokers. Do you find that you get a more intense smoke flavor from one over the other, if so why?
I have only smoked with a treager and I am completely satisfied, although my only comparisons come from restaurants. I do find...
For those that have smoked with both pellet smokers and conventional smokers. Do you find that you get a more intense smoke flavor from one over the other, if so why?
I have only smoked with a treager and I am completely satisfied, although my only comparisons come from restaurants. I do find...
Hey I want to do my first tri tip today. 2- 4 pounders, any suggestions would be great.They are pre marinated in a package from Costco, so expected times and temp info is needed.
I'm not sure that the heat would be transfered unless I kept the container that housed the chees pretty close. Do you need a certain amount of heat? I know you mentioned 80 degrees. What if I did'nt achieve that?
I have been reading some of the posts about smoking cheese. I use a traeger for my smoking. I was wondering what ya'll thought about channeling the smoke from the stack of my smoker to a chamber that contains the cheese, via some kind of duct (dryer vent duct), instead of the soldering iron idea.