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Yeah, I didn't mean liquid marinade for the shoulder, just the vacuum seal marinade process with the dry rub and injection. I don't inject for moisture, but to provide additional flavor.
Here is a question for you, anyone vacuum seal marinade their pork shoulders? I recently got a sealer, and was wondering if there is any benefit to placing an injected and rubbed pork shoulder in a vacuum sealed bag overnight vs just in a container in the fridge. Anyone tried this?
I am nearing the end of my RF build and have a few questions about thermometers.
1. looking for suggestions on good brand/model thermometers to install in the lid, as well as the best location.
2. looking for suggestions on good brand/model bluetooth wireless multi probe thermometers
3. help...
quick update, got both cooking grates in, lid on, ash tray done, and I'm currently working on a work shelf for the front. I think it's really starting to take shape.
I am so used to a regular offset and that dreaded hot spot on the firebox end, I wanted to leave as much of the firebox outside of the CC as possible. Seeing as how I used thinner material than the 1/4" I was hoping to ensure even temps across the CC as much as possible. Hopefully it helps.
Thanks Dave for the guidance. I would like to be able to "inlet" the smoke stack, hopefully there will be room for a clean install. I remember reading somewhere its good to allow the stack to protrude into the CC closer to the cook grate, maybe for more smoke or something? I don't know. I will...
thanks for the kind words, I will definitely seek Dave's input.
here are the last two builds I did. Both customer bikes, the red white and blue one he wanted to pay tribute to the Honda 350X ATC's of the 80's.