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Thank you very much. Glad to be back around people that know about good meat and such. Yes, they allow propane. But only area defined grills not smokers. I will post some pics soon, just so you guys can get a good laugh & cry with me. HA! Can you believe that?
Heya Butcher!! AMNPS? I...
You know, I had to move and the place I am in now is so much, much more quieter & safer. My wife was laid off after seven years of employment in the same year we were going to make our first home purchase. Go figure. We had to leave the old neighborhood because the "Riff Raff" was growing in...
Everything looks good. Too bad you didn't get any fattie. That's why I always make two of them when I get the chance. Once you have one, you'll see why. Great work for your daughter's 2nd.
That guy with his 8 year old burger secret is pulling your chain. What a bunch of hooey!! Get them patties made & smoke some burgers up & you will find out quickly that they don't fall apart. If you want to stuff em, stuff em. I give mine a tad more time when stuffed. Like RB said, like...
Welcome to SMF Lucindy. Stop over in "Roll Call" & introduce yourself so that you can get the SMF welcome you deserve. Now, as for an ES, I personally use the 22.5 Weber Smokey Mountain, & I swear by it. (Literally. I stand next to it, have a beer & then I swear 'cause I don't have meat...
It still gets the job done!! () Been lost in a fog with my teenage child who graduated last year from high school, another one coming up behind her & the 10 year old trying out all manner of sports. (Basketball looks to be her calling at 5'7" & 10 years old. Just bought her a pair of...
Quote:Originally Posted by golson
All,
Well I was real nervous but not too much. I started my saturday shopping for a 4 pound whole chicken. I found two from Publix. I took them home and prepared my Brine. I never brined before either so it was a first. I used (@font-face {...
Hello Arnie & Craig. My name is Anthony & I am a smoker too. I am getting my 1 year smoking chip next month. Woo-Hoo!! (Isn't corruption so wonderful?)
I would have loved to see the qview on this one. That may have helped with the trouble shooting process as well. It sounds like everyone has thrown some good advice your way as you have assessed the situation up as well. I hope your next smoke is more pleasing for you & we really would love...
I would think that with enough brining, marinating, rub & proper wood for taste, hell, you could smoke just about anything. I am not an experienced gator smoker but I am sure someone will pipe up with a method. Keep your smoker ready!!
You understand that this is a new hobby & one of the tools you desparately need is a "CAMERA!!!" Ha Ha! Post that qview so we can drool with you as you savor the flavor of the smoke.
Welcome to the SMF Forum!!!!
I used to foil but not anymore. For my spares I go just under 5 hours as we don't like them to fall off of the bone. For my BB's I go just under 4 hours. There was a debate around here one day about foiling being another method of steaming your ribs but I did not get involved. It is true...
That is an interesting question. I have the 22.5 WSM & I am a true believer that water helps to control my temps. No water = a hotter smoke. Cool water = longer low temps. warm / hot water = average to higher temps. I think water also affects the moisture inside the smoker. If you feel...