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My middle son is getting married tonight and the reception is at our backyard tomorrow. He wanted pulled pork and grilled chicken. Decided to smoke the pork on thursday and reheat it on saturday. Got a case of butts from Sams Club, will smoke 8 and freeze the other 2. Also a case of chickens...
Making some sausages for gifts. Ten pounds of summer sausage in front and ten pounds of snax sticks in back. All 70% venison and 30% pork butt. Using applewood and some hickory. Going to inject and brine cure a turkey tomorrow and smoke it on Friday. Then cool it and have for snacking on...
My neighbor made a trip to Lake Michigan and brought back some King salmon and wanted it smoked (for a share of course).
Brined it using a modified version of Bearcarvers recipe. Omitted the cayenne and added cracked black pepper and a couple Tbls of worcestershire. Then let it dry and form a...
Got laid off the day after Labor day, so what to do? Smoke some meat of course! Dug through my freezer and found a whole pork loin. Time to try Canadian Bacon!
Trimmed it up and cut into two pieces for easier handling.
Rubbed it down with TQ and brown sugar using Shooter Ricks method. Into...
I just finished my first batch of beef snack sticks (sorry no qview this time). Although they're a little ugly, they taste great. Two questions tho. They are greasy to the touch, is this normal? (possibly got too hot, went to 162 degrees) Also I didn't use the powered milk the recipe called for...
My wife was recently diagnosed with celiacs (glutin intolerance). She cannot eat anything containing wheat, barley (including malt). or rye. I've been reading labels and can't believe how many products contain glutin! Our favorite BBQ sauce is now off limits. As I've discovered, a lot of items...
I am in the process of modifying a storage cabinet into a watt burner for sausage. Those of you that have electric smokers, does the smokestack extend below the top down into the smoker or is it flush with the top? It seems it would hold heat better if it was at least halfway down into the body...
I found this chart that recommends the stuffing tube size to use with various casings, something I've needed. Hope you find this useful too.
http://www.deejayssmokepit.net/Sausage.htm
I picked up a partially cooked whole ham from the butcher. We want to eat it sliced cold on Christmas eve. I'm thinking of giving it 3-4 hrs of additional smoke today and then finish it in a roaster (foiled or not?) to 160 degrees. Then cool it tightly wrapped until Thursday night. Does this...
Been lurking for a while now and have decided to come out of the closet. I've been BBQing for some 40 yrs. This summer both my LP and charcoal grills rusted out, so I bought a Char Griller Trio from TSC. Good move. Did two butts right away (thanks to the info gleaned from this form),and they...