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Nice work! The reason 3d printed objects aren't considered food safe regardless of the plastic used is because the small gaps between layers trap bacteria and bits of food and can't be cleaned properly.
That said, I still use my own printed parts for food contact at times as well. Hasn't...
Good advice, but I learned that the hard way from pork butts already! The 198 alarm was just when I planned to start going out and checking for tenderness, and the 205 guess was based on the very slightly overdone flat part, but tenderness would have ultimately been what made the decision there...
Thanks all! The reason I waited 4 years was a mix of lack of confidence with my smoking, expense of the meat, and the fact that my wife can't eat beef without throwing up anyway so it seemed pointless to make it for myself.
Oh crap I forgot the important detail....I set my alarm for 198 internal and fell hard asleep and missed it entirely. Woke up and it was 209 on the flat!! I was so worried I ruined it, but it probed tender still so I pulled it out and let it rest an hour. I guess it was ok! Maybe 205 would have...
and it turned out great I think
I gave it a good thick rub of pepper and kosher salt, and smoked it in my new Stampede with Pit Boss hickory pellets. I started at 225 for 2 hours to get a bit more smoke, then upped it to 270 and left it there. After the 2 hours I started spritzing with a mix of...
From reading your post I was expecting something catastrophic, but that looked pretty harmless. I mean, it's not idea, and you certainly don't want that to happen when you cook, but I don't see any reason not to cook overnight based on that video.
That's awesome. My 6 and 3 year old won't let me put them to bed without watching some sort of cooking video on Youtube lol. It's all been smoking things lately, and they both wanted to help with the weekend smoke. 5 years old is a great age to help spread rub around and put probes in the meat...
I think that's a great looking first butt! Welcome to the hobby! You're probably gonna be out there smoking every single weekend now like the rest of us lol
^ That's exactly how I feel about it in the end. I'm still going to do what I can to figure out what's going on and how I can make things more accurate, but the food definitely passed the taste test, and that's the end goal here.
I've been smoking with a Masterbuilt XL Propane smoker for 2.5 years now, and my first summer smoking was on my 22" Weber kettle. Both had great results, but my first smoke on a pellet smoker was just incredible.
I did 2 butts with Pit Boss hickory pellets, minimal seasoning (little bit of...
I don't own a Smokin-It smoker, but I did a lot of research on them because I strongly considered it. My understanding was that they're extremely efficient with the wood usage and that they only need like 100 grams or something really small for the entire smoke. I also thought I remembered it...
I'm so excited l. Been going back and forth on my next smoker for about a month and finally decided on a stampede. I'll be honest I really didn't like the look of the thing, especially compared to the GMG, but I went with it anyway because of the build quality and features. Having set it up at...
The tenderloin went into pork fried rice on the blackstone last night, and the rest in the fridge. The pic below is from this morning when I cut some up for pork chili.
The butt we used to pulled pork and slaw sandwiches on Hawaiian rolls.
lol I thought you were talking about Masterbuilt until you mentioned yours. My Masterbuilt is super thin I thought, but it's durable too. Can't imagine using one much thinner though
I'd love to but I'm visiting my grandparents and they don't have anything at all to smoke with. I'm honestly tempted to grab some cinderblocks while I'm there and try to whip something up lol