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Would it be safe to use galvanized steel in a smoker? I have the 5 x 8 amnps and need to make a cover to keep drippings from putting it out. You thoughts?
My granddaughter has requested that I make Pastrami for her graduation party.
My son is providing pulled pork and her other grandfather is doing his home made Spiedini.
I want to bring the Pastrami already sliced. I will smoke to 170 IT, pull from the smoker and wrap in foil. ( I have done this...
I am going to do some 1" thick porksteaks in the MES30.
I plan to run the MES at 230. After smoking, I plan to put them on the grill with indirect heat to put a nice glaze of Sweet Baby Rays.
I am thinking that I will pull them from the smoker at 185 IT.
I am looking for your thoughts on 185 IT...
This is my first attempt at a Fattie. It turned out great and I learned a lot along the way.
I started with 1# 93/7 hamburger and 1# Chorizo.
Browned and well drained 1/2# of the Chorizo and blended the other 1/2# into the hamburger.
Cut up some onion, yellow and orange bell peppers I had on...
I am looking for comments on my idea!
I have made very good Jerky from an eye of round and I have made very good Pastrami from a Corned Beef eye of round.
Those successes, have me wondering what Pastrami Jerky would be like.
The plan is to start with a corned beef eye, slice it, cut it into...
On metal temp probes like the ones that come with Mavericks, How much of the probe is actually doing the measuring?
I have worked with thermocouples that are just the two conductors twisted together for less than an inch.
I recently bought a Cabela's 8.7 inch commercial slicer. (on sale $139.99)
It seems to work ok. (Much better than my 20 year old 7 inch Rival).
The problem that I do have with it is that the meat drags hard on the blade cover. The drag is from friction not design.
I thought about food grade...
I am new to smoking. I have a 30" electric Masterbuilt.
I have made some pretty good beef jerky, done a few pork tenderloins, a chicken and just finished a brisket.
I have a lot to learn and hope that eventually I will also be able to contribute.
Jim