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I've always had luck by having all my lit coals on one side of the firebox and the unlit on the other side. Try pushing all the lit ones to one side before adding another set of unlit for reloading. It also sounds like your airflow may be a bit too open, I like to pack my firebox with a ton...
Some help on the brisket, make sure the fat cap is always up, I even score mine with a knife so the smoke gets to that part of the meat easier. If you have an untrimmed brisket like I do most of mine then trim it down to 1/4 inch of fat so that it's not too much to clean up when serving.
I've used sarann wrap on ribs a few times, it helps with the tenderness but it's almost like boiling them before hand, I've since quit using it. I do still wrap some foods in foil though, I keep the juices for other things I smoke like venison, never enough fat on that meat to moisturize anything.
When I'm cooking for people that don't know the difference I burn 100% lump, it's still wood. I did that last thursday and never saw white smoke, I burn Royal Oak (aka Best Choice) because it's less ash and I've had trouble with Cowboy and Kingsford Charwood.
I have learned something that is very simple to share with everyone. Cooking for competition is packing all your flavorings into one bite, but, cooking for eating is much easier and the presentation doesn't matter!
Already 2 more than I came up with on my own, I like this good start. I will add one thing, I do a lot for Church BBQ stuff so I want to be careful what I put on my banner as 100 Church families stare at my banner I don't want to lead them to far in the wrong direction.
Got a Char-Broil Silver Smoker (before the cheapened them up) with mods for temp control. Sometimes I use a ECB as well.
Thanks. Hope to keep getting better and using information from people on this site to do so.
I need some help, and I know there are a lot of creative people on this site so here goes. I have a KCBS BBQ team named "The Smoking Authority" or "TSA" for short. This is a play off the Transportation Safety Administration otherwise known as the TSA. Ok, enough background.
I need a tag...
I've been watching and reading this stuff for quite a while now, I've used quite a bit of advice I've seen as well. I'm probably considered a rookie compared to most of you, I've only been smokin' for about 3 years. Last year me and a buddy from work started a competition team and had some...