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I'm looking for a fairly specific sauce recipe, that had been over on the old Smoke Ring forums. I found it late last week, but didn't screen shot or copy it. Went to grab it today, so I could get it made for ribs tomorrow. And the forum is now gone. Don't know who posted it, but, I know it...
As mentioned by @jcam222 The easiest way to tell would be what your smoke ring looks like. If you aren't getting much of one, it may be too much draft, and you may need to adjust the draft, preferably by adjusting down the intake, bur if there isn't an adjustment there other than opening and...
I'm kind of curious about the size of the openings from the firebox, and to the smoke stack. That looks like the stack is what, 4 inches in diameter? I'm honestly wondering if there's too much draft, and the smoke isn't staying in the chamber long enough.
Looked at it, and have to agree, a vent on the top would probably help. Me, myself, I'd probably use a replacement vent for something like a weber wsm or smokey joe, or the like.
As I was digging through the links and info in this last night and today, I came up with a question, that I'm not entirely sure was addressed. I know brining effects the mistress of the meat, but how does it effect the pasteurization process, or does it?
I put the meat on the grate. Depending on what I'm cooking, I may put a foil pan on the grate underneath to catch drippings. Other than that I use them to put the meat in after I pull it from the smoker, to bring it inside.
That's a good looking chicken. I'll have to look for some cooking string or twine. Looks like I have 2 items to try for the next poultry smoke, tying it and removing the water pan. Thinking about things, the smoker had settledin around 260 with just one vent open. I had opened the other two...
Almost forgot the obligatory pics. Sorry guys. I also tried the weber charcoal lighting cubes. I definitely did not like the black smoke rolling off of them, but I can't deny the results they produced.
This has been some interesting reading. I have several pieces, including a porcelain coated Dutch oven and a deep skillet. I love using them. I have 3 pieces I have to re season. One of them is well over 100 years old, from my understanding. Unfortunately, it, as well as two lodge pans got...
Wow, a lot of pics from my elementary school days. Growing up in a small town, the main place I can remember seeing matching his and her outfits would have been the couples that went to square dances. I remember having the shirt in that first shot. Also remember the corduroys. Main place I...
I had my thermometer alarm set for 175 in the thigh, and 165 in the breast. Because of the temp it was running, and how fast it was supposedly done, I wanted to run it a bit longer to be on the safe side. I reckon it was just coincidence that once the thigh hit 150ish, the breast started to...
I smoked one turkey for Thanksgiving, and another yesterday for today's dinner. Ran into the same issues with both, and I can't figure out where the issue is. So here is what I know. 22.5" WSM, Blues Hog Hog Logs. All vents wide open. Smoker was running at about 260 for the most part...
I buy local when I can. Have a local gentleman that sells fireplace wood, and offers smoking chunks as well. The wife bought me a couple big wheelbarrows full a year or three ago, and with as little as I smoke right now, it will last me quite a while. Also have a peach tree out back, and have...
LIke Jim, I use an Inkbird. Mine has spots to run up to 6 probes. The one I got is Bluetooth only, but it's strong enough that I can be inside the house and 20-25 yards away and still get signal. Works great for me.