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It was $2.98 a lb at Sams Club.
I panicked, threw in a bunch of lump charcoal.
I am now at 415 in the smoker and 187 in meat.
My original plan was to pull it out at 200 degrees but if I hit 190 I may pull it then.
My original plan is shredded at this point but, I am a newb at this. Maybe...
I am doing a 6 lb Boston Butt today, started about 7 AM. I am officially in 'the stall' and can't get past 167 degrees. Guests arrive at 6 PM. I am getting nervous...
I have just wandered back into smoking meat after a few years hiatus. I had a cheap brinkman previously that was sheet metal and not offset. A bro in law has a really nice custom built offset. I was really interested in the offset but like the vertical arrangement.
I didn't wanna spend a...
I saw it on the news today too.
I already had plans to do my second smoke today anyway so I'm celebrating with a beer.
Cut up two whole chickens, a first for me. 99 cents a pound vs $1.99 for the pre cut chicken.
Anyway, I brined it for 4 hours, then tossed it in olive oil and chicken rub...
I've got some learning to do with the vents but, the Eye of Round was well received by my guests.
It had a great smoke ring and was fork tender.
A promising start.
Thanks for the feedback!
Two hours into my first smoke.
Decided I'd try a beef eye of round first time because my wife would never forgive me if I ruined a brisket.
Temps are 20 to 30 degrees high (aiming for 225) so I'm still messing with the FB vent. Actually had to close the CC vent about a third to get it down...
Howdy from South Central Indiana.
After a few years hiatus I am reentering the field of smoking meats.
The old smoker, a Brinkman vertical, had fallen apart after 7 years of loyal service. It was basically sheet metal and was not an offset. It did fine in the 225-275 temp range where I...