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Honestly, after doing some looking into it, I think the texture I got is actually pretty ideal. I wouldn’t pan sear them though. Good luck with them though brother! Let me know how they come out for sure
Thanks brother. Yeah I got mine for a little over 3 bucks a pound. Hope yours come out good for ya. Nothin like some delicious food and some cold brews for college game day!
Hey there everybody. This weekend I attempted to do some pork belly burnt ends. Still very new to smoking, I had never even heard of these until a few weeks ago but I cant imagine anything more enticing than thick chunks of bacon meat smoked and then slow cooked in a bath of buttery sweet/spicy...
Hi everybody. My name is Colton and I'm from Wapwallopen Pennsylvania. Relatively new to smoking with my Oklahoma Joes offset smoker. Grew up on a small farm where we have cows (mostly Angus and Hereford) and pigs. We smoke hams, bacons, and kielbasa in a smoke house which is my only other...
George,
I calibrated today after work and both probes were only off by a degree or two on both ends of the spectrum (boiling and ice water). Looking back this makes sense being that my analog thermo was reading way higher than my probes, because my ribs didn’t look as done as I wanted them...
rjob, it's a TP17. It was only like $25 from amazon. When I get home later i will calibrate it and see where that puts me. Should there be a major difference in temperature from the rack the meat sits on to where the analog thermometer is on the lid?
Hello everyone,
I'm new to smoking and have a newbie question for you guys and gals. I have an Oklahoma Joes offset smoker and I just bought a dual probe thermometer (brand is ThermoPro) so I could get a little more accurate. However, the analog thermometer that came with the smoker and the...