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  1. M

    Cooking with gas!

    Been using a gas range for 35 years with no venting to outside. Have not had a whiff of gas.
  2. M

    National Margarita Day...

    We make Jackaritas. 1 part triple sec 1 part Jack Daniels 2 parts sweet and sour My lady will hardly drink any others.
  3. M

    Smokin Tex

    I had one for many years. Made some great butts, ribs,etc. However, the temp swing is pretty wide - around +- 25 degrees. This did not work for my sausage where I wanted to keep the temp around 150-160. It did a good job putting lots of smoke onto the product with very little wood and is well...
  4. M

    Merry Christmas & Happy New Year to ALL My SMF Friends in 2021

    Merry Christmas and a Joyous New Year to all on SMF. God Bless us one and all.
  5. M

    use of google,,NOT

    Brave for the browser, DuckDuckGo for search engine, ProtonMail or Tutanota for secure email. No Google!
  6. M

    Simple 321 spares with Bourbon Maple Glaze

    Love that syrup. Makes a great simple sugar for Old Fashions :emoji_stuck_out_tongue_winking_eye:
  7. M

    High Altitude BBQ

    Love the west slope for fly fishing and getting away from crowds.
  8. M

    High Altitude BBQ

    Up here is just north of Pikes Peak and northwest of Colorado Springs.
  9. M

    High Altitude BBQ

    Thanks all. I find that it takes about 24 hours to do a pork butt and ribs are near 7 hours. We do have an Instapot and need to add 35 - 40% to the cook times. We have been up here for 43 years and have most things figured out but still working on smoking.
  10. M

    High Altitude BBQ

    I live at 8800’ altitude and am wondering if it takes a longer or shorter time to reach the desired IT. The boiling point of water here is 196F. My observation over the years is that it takes longer but I can’t quantify it. Thanks
  11. M

    Truck bench for smoking

    Great idea and perfect execution!
  12. M

    who makes the best "polish sausage seasoning

    I have made this one for Easter the past three years. Very close to what I remember when growing up. My brother and family think so too. http://www.lets-make-sausage.com/polska-kielbasa.html I cut the garlic back to 6 cloves because it is pretty strong with 8.
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