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I would like to be able to smoke low and slow with as little attention needed. I have a masterbuild propane smoker and it requires alot of attention. Id like for there to be enough space for 4 racks of ribs or 2 pork butts. Id use it alot to reverse sear steaks before searing on the gas grill...
I'm really looking to replace my propane grill since I mostly grill quickly steaks, vegetables and fish. The pellet smokers seem to be better for low and slow, not sure how it would handle high heat or if that's even an option
My grill has finally kicked the bucket so I have been looking at all the propane grill and pellet grill side by side combos. Anyonen have positive/negative experiences? Would i be better off buying a separate grill and pellet smoker? I'm on a budget of 800-1200 $. Thanks in advance!
**UPDATE**...
Hello all! I "accidentally" ripped the hinge/door off of my smoker but I have BB ribs that I rubbed in lawry's cinnamon Chipotle last night. I usually smoke for 2-3 hours 250 then wrap in foil with some maple syrup and butter until they bend but don't break and then glaze with some stubbs. Can I...
I have this cured beef brisket thats too big to fit in my MPS so I have to cut it, I'd guess its about 10 lbs (Maybe in 4 so I get both ends) I want to boil half and smoke half. The friend who gave it to me said to soak it in water before I smoke it to make it less salty. Anyone have any...
Haha that's what I'm asking. We only use salt and spices no nitrite or "cure". Once in the casing we wipe them dry, dip the ends in salt and hang them in the cold cellar for about 4 to 6 weeks. I have a propane smoker but I'd just burn a few lumps of charcoal, toss wood chips on them and throw...
Making sopresatta with the in laws and they wanted to see if I wanted to put some in the smoker. Should I cold smoke them for a couple hours before they sit in the cold cellar for a couple months to dry? I don't want them to spoil so maybe move them back and forth from fridge to smoker?
Picked up some shoulder chops at the butcher today. You think if I smoke em like I would a whole shoulder but shorter time they will turn out good or should I just short smoke em to 145 or so?
Thanks for all the advice, I ended up switching to a cast iron pan as well as installing a gasket and drilling out the heat diffuser. Got a steady stream of thin blue smoke. Had a great new years smoke with a bone in pork loin roast.
Thanks for the advice, so to achieve this did you get rid of the heat diffuser or is that what you are setting the pan on? Do you cover the cast iron pan at all with foil? Also what OEM?
I will try that! would it make sense for me to throw the cast iron on the stove for a little while the smoker preheats or do you think that would be over kill? Also do you use chunks or chips in you master built?
Yes that is the original pan, I clean it after every use since it always get some drippings on it. I guess i will grab a small Cast iron and see how that goes. I am worried that the heat shield that is directly above the burner isnt directing enough heat to the pan. I was thinking I might drill...