Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Search results
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I've been reading a lot of recipes and watching a few videos of smoking beef shoulder clod and the recommendations for internal temp seem to be pretty wide, 175 to 200. I'd appreciate any comments from the peanut gallery here to what they have experienced and recommend.
My wife suggested that we stay in tonight to avoid the madness at restaurants, so, I seasoned a small prime rib that I had in the freezer.
Fresh green beans and twice baked potatoes will round out the main meal. I stopped by the bakery yesterday and got a piece of Tuxedo cake for us to...
With a tall smoker, should my cheese rack be at the top or the bottom of the smoker? I plan on having it directly over the ice pan rack either way but was wondering if there were any advantages to where it was placed in the smoker.
Thanks.
I've decided that I was a good boy this year and that Santa should bring me a new Smokin-It smoker for Christmas. I placed my order yesterday, so, I'm still a little excited and a little in shock over the cost of shipping. LOL! I'm hoping it can arrive before Christmas so that I can cook...
I guess when you are as short as I am, you avoid cooking short ribs. LOL!
Tomorrow will be my first shot at them and have a question. When one buys them at the store already cut in single, 4" sticks, does one pull small pieces of membrane off all the pieces? Can it be done at the end?
On different shows I've seen they talk about adding ice water to the grind to keep it from getting gooey. Is that the correct method and how does one know what rate to add the ice water?
Well, the experiment starts today. I'm going to try and create a smoked beef pot pie. Here are the early phase photos.
Cubes with rub.
Trying a little tactic with some broth to help prevent drying out.
Loaded for the smoker
I see where a lot of you smoke chuck roasts and wondered if anyone has smoked stew meat since I believe it is just cut up chuck roast. I thought it might be like a burnt end?
Bought a $.99/lbs pork roast that won't cooperate even at 205. I'm somewhat out of time and wondered if I could make it a chop versus pulled. Looks like I got what I paid for.
In appearance, I didn't see a lot of difference between the Smokin tex and the Cookshack smokers. I know Cookshack rides heavy on their reputation and price reflects that. Anyone have any experience with Smokin Tex units?
I was in the mood to smoke something this weekend so I started rifling through the freezer to see what might be a candidate. I found this prime roast that needs to be consumed. I rubbed it with some garlic infused oil olive and then put a beef rub on it consisting of kosher salt, pepper...
I made a big batch of biscuits and gravy this morning for an office breakfast function. Part way through the process a light bulb went off in my head and I got the thought of smoked sausage and gravy or smoking both the sausage and the gravy. Has anyone had this enlightenment before me? ...
Our kitchen sink has never been big enough and my wife has never been crazy about the mess. I bought this mortar mixing pan and it works great as a cleaning tub.
My Wal Mart sells packs of spiral ham scraps for like nothing per pound. I like to smoke them and then use them in soup or bean recipes. Today, I'm making red beans & rice with smoked ham pieces.
Has anyone done a poor man's pizza oven? I saw a clip on MSN where they created a pizza oven out of cinder blocks. It got my juices flowing. Anyone here done it?