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What's up everybody,
I have a question about searing temps. What is a good temperature for searing meats?
I grilled some chicken quarters today and I didn't get any sear marks? I got the searing sound when I put the chicken on the grates but no sear marks. I used two chimneys full of charcoal...
Good Morning Everybody,
Just trying to work on my grilling skills. I recently purchased a new 55 Gallon barrel grill with slide out racks. I do not have much experience with this type of grill but I have always wanted one. My question concerns the charcoal set up. Last weekend I cooked on it...
Whats up everyone,
Got a question for ya. I want to smoke a turkey breast. The turkey breasts I see in my local supermarkets have a label that reads "minimally processed". I recall reading somewhere that this means the bird was already brined. Is this true? If it is true should I brine?
Thanks...
Whats up everyone
I'm having a problem with babyback ribs. My ribs come out smoked close to perfection. However they come out with no taste of the seasonings I put on them. This happened on my last two smoke sessions. The first session I had the ribs sit overnight covered in the seasonings. The...
what's up everybody
I'm having a problem when I'm smoking some baby back ribs. The problem is with taste. My ribs are always smoked to perfection but they never seem to hold whatever seasoning I put on them. I'm not sure what I'm doing wrong. My last two attempts I tried two styles of...
Whats up everybody. Whats up all MES owners. I am thinking about buying a MES. i currently own a 18" WSM that I love. My WSM stays at my lady's place. She has a fantastic yard. My place... Not so much. I am considering the MES because of its apparent easy use ( electric/set and forget qualities...
Whats up everyone.
I want to build a wind protector for my WSM 18in. I live in NYC and the weather is going to be changing soon. This summer has been good but breezy. Experienced problems with wind already.
So this is what Im thinking is a simple or somewhat simple plywood box. I was going to...
Whats up everyone. I hope this question is in the right section. If not then please forgive me.
I was up late one night watching the tv show BBQ Pitmasters. On this episode they were in a competition in Delaware. The weather was bad. Raining and windy. The pitmasters (the ones featured on the...
hello Everyone. I want to smoke a kielbasa. This kielbasa will be store (regular supermarket). What temps should I smoke them and for how long?
I feel bad asking because i have researched this and saw all the beautifully homemade sausages and hear i am asking about store brought kielbasa...
Whats Up everyone.
I want to try some wings on my WSM 18". The following is my game plan. Feel free to advise and or correct
Buy Wings.
Marinate Overnight.
Fire Up The Smoker to 250
Smoke Wings for 2.5 to 3hrs.
Simple enough but I have questions
Should I brine them? If so whats a good...
Hey Everybody.
I did my first double smoke session on Thursday. I did two 4lb chickens and a single rack of spare ribs. The chicken turned out great. The spares.... not so good. Thats another post.
Now on to business. I have a 18" WSM. I used Cowboy Lump Charcoal. Got the heat going using the...
Whats up everyone.
Its been a long, brutal winter in NYC. I'm finally back to smoking. Purchased a brand spanking new WSM 18". Already smoked some baby backs which came out great. So now I want to try a brisket. As usual I got some questions.
The brisket is going to be purchased from a local...
Whats up all. A couple of days ago I was at a bbq. I was talking to the resident cook.
He said that when he does a pork shoulder he butterflies it and removes the bone. I have never read about that nor seen it in a video. Im new to smoking so I wouldnt know. Can this be done? Should it be done...
Next weekend I will be smoking chickens for the first time. I've got some questions as well as some ideas I want to run by everyone. I will try to keep it short and simple.
BRINE: I'm going to be smoking two chickens. I want to brine one of them. I'm going to use a standard brine. Is it a good...
Hi Everyone. This past weekend I attempted to smoke some baby back ribs. All meat peeparations went well. To make a long story short I will highlight the areas where I had problems.
HEAT: I was never able to get the heat up to 240 degrees. I was using regular Kingsford charcoal. I went through...