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Have any of you tried marinating your beef strips in rhubarb Habanero sauce for making jerky, I just put 3 pounds in the fridge to marinate over night.
I just bought a new Pit Boss 700D & I was wondering if I should try using my AMNPS for more smoke. I just did some chicken breasts & they didn't seem to have as much smoke as I would like. Your thoughts would be appreciated.
I got my AMNPS last week and decided to give it a try this weekend. I filled the tray about 3/4 full of apple pellets & lit one end, it burned about 1/2 the pellets then went out. I had the smoker (MES 30) running at 230º & had water pan 3/4 full of apple cider vinegar. Is it possible that the...
Just bought a new Masterbuilt Pro electric smoker, it's currently seasoning @ 300º. I am going to do some boneless chicken breasts and some bacon wrapped drumsticks for tonight. The chicken is brining now. my question is, how long do you brine & what temp is best, I have heard everything from...
I prepared a 10# brisket for smoking tomorrow but our company just called & told us they couldn't make it. How long will a brisket that has been rubbed with Jeff's Naked Rib Rub keep in the fridge. We are getting more company on Friday, so I was wondering if that was too long to keep it in the...
I just finished building my new UDS. I lit it about 15 min ago, so we will see how it operates.
Inside I used a washing machine tub, it may be to large, if so I will put another insert in it to reduce the diameter. I used a bundt pan for holding the pellets or chips, not too sure about that.
It's 4am, 38º and raining here in Boise, ID. I just put a 12lb Brisket in the smoker, I have had the smoker @ 225º for about 1hr & it's putting out nice TBH. I marinated the Brisket in a Dr. Pepper, Pomegranet/ Cranberry Juice, Soy Sauce, Teriyaki, Garlic Pepper, Beef Bullion, and McCormick...
I am smoking a 15# turkey for a family friend today. I brined for 24hrs in Tip's brine, then rubbed & let sit overnight in the refer. I need to have this bird done at around 4:00pm today & was wondering what time to put the bird in the smoker @ about 325º. I also plan on sprizing with cherry juice.
I have a rack of what I call CHOINKS, bacon wrapped chicken tenders. How do you all get your bacon to crisp up, do you let them crisp in the smoker or do you do it in the oven?
I put a 15# Round Roast in the smoker this morning @ 5:30, I just checked it and the IT is @ 125º. I would like the meat to be medium rare, but I also want to give the meat a chance to get tender. I am going to slice the meat then vaccum pack it for freezing. I am looking for suggestions on when...
Can anyone tell me the difference between these 2 cuts of meat? Both are available locally & both look good, but one is a lot
cheaper. I will admit right now that I am meat cut challenged
I am going to smoke a couple of NY Strips for dinner tonight & while I am at it I am going to do a practice run on some bacon wrapped chicken tenders. What I need to find out is the timing on the steaks versus chicken. Both ate ready to go now or I should say both are in the fridge ready to go...
Where does everyone get thier celery seed, I have look all over in the local markets & resturaunt supply & haven't been able to find it, all they carry is celery salt
First pork butt ever, first smoke in the new home built plywood propane smoker.
After an hour wrapped in the cooler
The bark was like eating candy, got a big smile from momma & the dogs.