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I haven't had deep fried in about 10 years but I remember it was the best turkey I ever had, smoked is awesome too thats why I was thinking to try doing both
Can't decide if I want to smoke or deep fry the turkey this year? Maybe a dumb idea but has anyone every smoked it for and maybe and hour or so to get the smoke flovor into it then dipped it into the deep fry to finish it off? Maybe I should try that on a chicken 1st and see how it turns out...
Did spare ribs, pork butt and pork loin all at the same time. Got started late around 2pm so let the new masterbuilt 560 roll at 275 cherry and hickory wood chunks mixed in with the charcoal in the hopper. Did the ribs 3 1 .5 thats 3 hours smoke 1 hour wrapped and 30 mins unwrapped to let the...
Do you have a few extra tent steaks or some metal kabob sticks? I straighten out 2 tent steaks in my vise and weaved them into the grate. Bam! grate mod complete no need to pay to have one made spend that extra money I just saved you on a nice Prime brisket!
Looks great! I grilled pizza on my kettel with pre-made dough from trader Joe's turned out great the 2nd time qhen I didn't burn it lol. Amy one else have trouble getting your pizza dough to stay spread out? I let mine sit out fpr 30 mins or so to warm up from the fridge but as I made the pizzza...
Those were manager special sale from food lion 1.25lbs choice cut fot 7 bucks each. I wasn't planning on steak this weekend but at that price I am happy.
Get you a kettle or a webber smokey mountain for flavor. Or a what I started out with a propane vertical box smoker is use wood chips or chunks in it and it gives great smoke flover also super easy to control the temperature
Thick cut ribeyes seasoned with SPG. Lump charcoal anId hickory chunks in the hopper.
Heat for about 10mins each side at 300 deg on the top shelf. Then cranked up the heat and seared fpr 1 min on each side. Then tented them with foil fpr about 10 or 15mins before we ate. This was a very simple...
I did a 14lb last night too that I didn't wake up in time and the fire went out pit was 120deg meat was still hot had 7 hours of cooking and good bark so i wrapped it and finished in the oven. It had dropped to 137 internal by the time i had it wrapped. It climbed to 188 in no time and took...
There might be that much because I have been putting up burnt peices back in the hopper sobi don't waste fuel. But I'm thinking ill just start running unburnt fuel in the 560 and use the peices on the kettle mixed in with new charcoal.
I totally agree, i mean I love how the inkbird works but what good is that of i have to use other thermometers at the same time to make sure I'm getting accurate readings? I might as well just be using other thermometers. I picked up a weber connect for 38 bucks on ebay nrw in the box. Sells for...
Just cleaned out my ash bin and this is all I'm getting after doing the grate mod. Anyone else as cheap as I am and put this right back in the hopper? This is royal oak that less than 5 bucks for a 18lb bag but I still can bring my self to waste fuel lol
I have the ridged and royal oak from walmart I picked up back in the spring was 8.88 for 2 18lb bags. I haven't tried lump yet maybe when I do my 1st steaks on this thing i will use lump but for low and slow cooks like ribs, butts, briskets etc. Im probably just going to run the cheap stuff and...
Only mod I am doing is the charcoal grate. I add 2 tent steaks to ot to keep the smaller peice from falling thru. I noticed a big difference in the amount of un burned charcoal in the ash bin after i did that. Was mostly just ashes only a few tiny pieces of unburnt coals.