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I made fresh (no cure) bulk andouille sausage last week and froze it. I was wondering if I could unfreeze some of it, add a cure, stuff it and then smoke it. Or does the cure have to be added when it's made?
Any input is much appreciated.
Spare ribs trimmed St Louis style. Covered in mustard and lightly rubbed. Smoked @ about 230* for 7.5 hours until thickest part measured 190*. No foil, I didn't want it fall off the bone and it turned out perfect. I love the new drum, so much more flavor than with the electric smoker and easier...
After reading all the threads about Ugly Drum Smokers, I figured I could build one really cheap.I got the drum free from work, had the Weber lid, grill & and all hardware already at home. Spent $5 on the expanded steel for the charcoal basket and $9 on paint.
Total build cost $14
Hardware...
I was wondering if it would be safe to use a galvanized steel dog dish for a wood chip pan in a Char Broil H2o electric smoker? It would be similar to what is used in a little chief smoker setting right on the heating element. I tried it without food in the smoker and it worked great. I'm just...
Bought a 3# marinated tri tip from our butcher $7.99 lb. Seared it around 500* about 10 min per side. Turned off all but front burner, threw on some apple wood chunks and cooked until internal temp of 150*
I shredded up some leftovers the next day and used them in the filling for some ABT's
I'm getting ready to remove a old flowering cherry tree from my parents yard. Can someone tell me if flowering cherry wood is good for smoking? If so does it taste the same as wood from a fruiting cherry tree?
Thanks!!
A buddy brought me a large filet from a salmon he caught a few years back and wants me to smoke it for him. It's been vacuum sealed and frozen but is marked Aug 2005. I realize the the quality will be gone but is it even safe to eat?
Any input is greatly appreciated.
Thanks!
I got a late start. To save time I decided to just cut it open and stuff it instead of rolling it flat. Broiled the bacon for about 5 min just to render off some fat. Stuffed it with mozzarella cheese, olives & salsa. Smoked with mesquite @ 250* for 2 hours.
First time using mesquite, can...
Decided to try my first butt for fathers day. It was also my first smoke on the char-broil H2O smoker I picked up for $10 on craigslist. Everything went pretty well, I only had 2 problems. First problem was the cold weather @ 52* outside I could only get the smoker to 200*. I insulated with a...
I kinda cheated and used carnie asada. It was fattier the I wanted and the thickness varied allot, but I was real easy. Trimmed the fat from the edges marinated overnight smoked @ 150* 5-7 hours depending on the thickness.
Drying for one hour on the racks, also when I sprinkle on the pepper...
Hello,
I'm new to smoking. I purchased my first smoker off craigslist about 2 weeks ago, a little chief for $20. The main reason was to smoke trout, my 4y/o son want to go fishing. So far I've had great luck with trout, salmon & beef jerky. After finding the place and looking at all your...