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That's the same stuff I used and it worked great.
You can also use that to put a bead around your door to seal up the smoke box, or go the gasket route. I used the silicone for the door and it worked well, although I did have to redo it after a few years to fix some leaks that developed. I...
I used 3 peppers out of the can and it was perfect for the wife and kids. I could've used one or two more personally but I toned it down for them since the ribs I made from the same rack were Jamaican jerk and a bit too spicy for them.
I was looking for something to do with some leftover rib tips and this looked interesting. Gave it a shot for taco Tuesday earlier this week and it came out great, thanks for the inspiration!
I was paying close attention to the temp and taking notes along the way, there was one time the wind picked up and the SB temp spiked up to 275 for about 30 minutes, but closing the billows brought it back down to 220. Other than that 30 minute period, it was between 210 and 220.
I checked my...
Followed your advice here for our Christmas Prime Rib and it turned out great, thanks for posting this! Pulled it at 133 and it coasted to 140 after 30 minutes in foil, which was a bit too done for us. I'll probably pull it at 125 or 127 next time (another roast is waiting in the freezer.)
Thanks Al. I was really happy with the bark. Folks were surprised when I told them it only had salt and pepper on it :emoji_wink:. I think I'll try your French onion recipe next time I get my hands on a flat, that looked good!
After lurking for a while and learning from folks like "gary s" (thanks!), I wanted to post my success with my third brisket (first two came out good, too, just didn't know about this forum at the time :emoji_wink:.) We were having some folks over for the game and I had a 5lb brisket from a 1/4...