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Kinda a get what you pay for thing. I've always coated them inside and out with cooking oil before the first burn. Eventually the paint will burn off the firebox regardless. Then on a cheaper unit the firebox itself will burn out.
I had 1 more Angus rib roast left in the freezer from when they were on sale. I figured it was time to thaw it out and show it some love. Simple SPOG rub with a splash of chili powder. Weber Kettle with a fuse, hickory, oak and a little mesquite. Finished at 138 because I like it on the medium...
Sorry, didnt get pics of it sliced but it was 135 center to thick end and about 140 on the thinner end. I triple wrapped it in heavy foil wrapped in towels, into the cooler and headed to my in-laws for dinner for 12. I also smoked a 5lb. center cut pork loin. It was all very good. Bear, have...
Thanks guys, I'm not going to cut it. Getting ready to give it the Bear treatment and into the fridge. I've done big roasts before but not one of these. Did these two chuck roasts today on the weber. 16 degrees and a bit windy......Weber dont care.....
I have a 10 pound ribeye roast I'm cooking tomorrow morning for a early afternoon dinner. I'll be cooking on my Pecos offset with hickory and a little mesquite.
My question is should I cut the roast in half or can I get a 10 pounder to 135 in around 5 hours? I plan to run temp around 225.
TIA
Got a pack of wings and planned on smoking them for the game today. Had a little shower that delayed things a bit but now it's go time. Going with Cajun seasoning and a bit of chili powder. I'll be cooking on the Weber kettle using the snake and some apple and hickory wood. It's been a while...
Many years ago I ran sound for a southern rock band named Smokin Gun. The avatar is a 10 pound brisket flat I smoked while horsing around with the old gang in chat on here. Desert lites, Cowgirl, Erain, Motorhead, Pineywoods, Rich, Capt Dan...... We had some good times!
You have to love hot peppers. The original recipe has 1.5 lbs ground beef, 3 medium sized Habanero peppers cored seeded and a pretty fine chop, Cayenne, Jalapeno, minced onions and cajun spices on top of a layer of bread crumbs. Then thoroughly mixed together. I have been growing peppers for a...