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Looking at making this thang into a smoker to start off a fire box in the very bottom with a plate heat diffuser and water pan and smoker racks. The dimensions on this are 4ft tall x 3 ft wide x 2ft deep....
Ok have any of you folks used the new and improved ( There Claim ) blue bag of Kingsford?
I have been using it, on my second bag now, and while I have no hard data to report, I will give you my observations...
1. I think it does light quicker at least when using the chimney...
2. The faint...
Got two fresh trimmed butts from the butcher fri, for a sat smoke and sun eat, ok I ate some sat night too...smoked overy cherry wood, I loved the mild sweeter taste the cherry gave the pork. Took 12 hours for both butts, stalled at about 6 hours in at about 150 or so, pulled off at 190 finished...
Well I decided I would do a dessert fatty, so a apple stuffed fatty was on the menu. I decided to have no bacon weave or seasoning (ala Naked), since Dude gave me the heads up on the filling would break down the sausage, it is not a traditional rolled fatty more of a trifold fatty, smoked over...
Well I don't post much here but I smoke alot...(I know shame on me...:)..)
I went to the local butcher got 2 fresh pork butts trimmed...
#17 total.....with some of McCormicks sweet and smokey rub...really liking this stuff, and I am not much on store bought rubs....
And I'll let you guess...
Well I decided to smoke some wings today on the Weber kettle.
I used Stubbs Briquettes for fuel. seasoned them with Weber KIKN CHIKN seasoning and finished with Stubbs original wicked wing sauce. Smoked for about an hour using apple wood, with the kikn chikn seasoning on then mopped with stubbs...
Well after looking around a bit, I come across some food grade barrells...
I got this one here about 10 miles from the house for $20 cash...and he has quite a few more, if anyones interested let me know, located in central Illinois...they have vitamin e in them from an ag plant for mixing feed...
Ha ha I love coming up with catchy titles for threads...
Here is a smoked meatloaf I did, first time for that and definately not a last, it was done on the Weber Kettle with some mesquite. Now keep in mind a little smoke in the weber kettle goes a long way.
Can't remember exactly what all I...
Catchy little title heh? Anyways I live in central illinois and have some applewood that I will not use all of, if anyone is needing some for some schmooooooke!!!! I would be willing to part with some of it. Just drop me a PM.
Thanks,
Lvrgsp
Long time lurker first time poster....been schmoken for quite sometime, I decided to do some PP for Mom's day. I got rid of the char griller last year, man that thing had seen some cooks. Anywhoos I used the weber kettle for the first time smoking and I must say that thing held temps extremely...