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I have an MPS currently and a 12inch AMZN Tube Smoker. This fall I am planning to do some cold smoked bacon. Will running just the tube in the bottom with no gas still be too hot? I would prefer not to cut a hole in the cabinet to run ducting for a mailbox.
I think the problem was that the brisket was too big for my smoker so not enough heat got on top. I have a narrow Masterbuilt Propane Smoker. Still turned out fine and the oven definitely helped finish it off
I have one probe at grate level and one in the thickest part of the flat corroborated by my thermapen periodically. Thankfully the temp has climbed. It's dark now so finishing off in the oven.
I am doing first brisket in a long time. It is in the 15-16# range and took about 8 or 9 hours to stall at 143 cooking between 230 and 240. I wrapped in butcher paper about an 90 minutes ago and it has only moved to 147 and has stuck there for 30 mins or so. When I wrapped I raised the temp to...
I am doing my first Chuckie today. It got to 150 and stalled so I brought it in and wrapped it in butcher paper. When I put the probe back I can't find that spot again and it has basically fluctuated between 135 and 140 for the last two hours regardless of where I put the probe. Could the paper...
I have a 2 rack Sportsman Elite MPS that I have added a BBQGuys gasket and a Bayou Classic 10 psi needle valve regulator. Are there any auto regulating thermostats that can be used for this type of smoker? Not to be lazy but it would be awesome if I can use probe temps and feed that to a...
In retrospect when I put out pellet flame when I started it up. Instead of staying smoldering, I may have blown the pellets out.
I think I may cut the flat off just for ease next time.
Finished product turned out well. The flat turned out a touch dryer than what I was hoping for but it was really good. I need to trim the point end more because it was really hard to carve. Also do you separate the point from the flat before carving? I have seen places where they get halfway...
I decided to do my first overnight brisket to get ready for the 4th. It started as a 15# packer that I trimmed up and rubbed with coarse pepper and kosher salt. In it went at 9:30 pm with Hickory smoke between 265-280 measured right below the meat. The goal was 275 but I just couldn't hold that...