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I am in a small town in N Calif.
We finally were allowed to get our Farmers Market open Wed.
I spoke with a woman that raises meat locally.
Beef, Lamb, Chicken.
She said she is about to process around 20 chickens. I could get them fresh now or frozen later. She said around $5 per pound.
I didn't...
There are too many pages to search here...
Anyone have good luck with apples?
I just restored an old Aebleskiver and was thinking about apples for a center of the balls.
Then I was thinking of smoking the apples to make a sauce of sorts...
using apple chips...
Anyone else smoke apples?
My Wife just did a search on Dry Freezing and home units for sale.
I thought I would look here to see if anyone has experience with this as it is new to me.
I am going through the freezer, throwing older meat out, and thought I would experiment.
I have a TT from 2016 and just don't have the heart to chuck it. Thought I would smoke it up and see if it is salvageable.
Conventional wisdom says 1 year in the freezer.
Has anyone else have any experience...
Just got back from scouting...
Smart & Final had Tri Tip for $3.51.
21.22 lb package for $82.55.
Eye of Round $3.19
5.86 lb package for $18,69
Beef bottom round $2.99
14.21 lb for $ 42.49 - basically the whole leg.
Most Smoking seems to require a lot of salt. It is like the number one ingredient in most rubs.
This is a problem with my wife and I. We have been smoking for a month now and we both wake up with puffy eyes from salt retention.
How do most of you folks deal with this?
Just use less salt...
I was staring at my 560 this morning contemplating what I would smoke next...
... and what are the possibilities and I was thinking, "I wonder if you can smoke apples..."
Then I thought, " What about Smoked S'mores".
I came in the house and google these and they are actually real things !
Not...
I just got some beef loin petite sirloin, about 1" thick. I just learned about Reverse Searing.
Anyone have experience with this?
There are so many threads her, how does one do a search?
I have a 560 to try this on.
My second cook and its a 9lb pork shoulder (no bone). I am concerned about the 40-140-4 guidelines.
I started at 8am (35' ambient temp- no wind)
I bumped it to 250'
At the 4 hour mark it was 130'.
I bumped it to 260' for 30 more minutes and got it to 140
At 140 I bumped it down to 225 which I...
I ran my first cook (560) with Royal Oak Charcoal Lump because that was what I had nearby. The 8.8 lb bag was $9.89. I will get maybe 6 more hours out of that bag so I started searching.
I watched a video comparison of lump...
His favorite was B&B so I searched that.
I found 20 lb bags at...
Where I live I am surrounded by Mandarine Orange orchards. They just got through their season and will start pruning the orchards in about a month or so. Has anyone used Orange wood for chips or chunks??
I also have some Osage Orange ( Bodark ) Has anyone used this for chips or chunks?
I am a total Noob. I have a new MGF560 that is not together as I am waiting for a gasket from Masterbuilt. We were prompted to buy it as we got 25 lbs. of local salmon. I am starting to climb the learning curve and am trying to absorb all knowledge I can find. I read about Hay Smoking and...