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A couple months ago, I got ahold of a whole top sirloin. I cut it up into steaks and I had some really lean portions I decided I would cut up into strips about 1/4" thick and about 1" wide (against the grain). I stuck it in the freezer until I had a chance to do some research. I finally came...
That smoker is similar to the ABS Judge I recently cooked on. I liked it, but I want to go a step further. I want to build a smoker that has a centrally located fire box that feeds three separate cooking chambers. I want to have the rotisserie on the right side of the fire box, reverse flow...
I have been toying with the idea of designing one of these and was just wondering if anyone had done it already? I think it would be the best of both worlds.
Any thoughts????
I was thinking that by drying the meat a little it would absorb more smoke thus give a more pronounced smoke ring... Kind of like if you have a flour sack towel... you put it over your mouth and breathe through it... You can breathe fairly easy... Then wet the same towel and try to breathe...
I agree.. The meat has great smoke flavor but I was just curious why it doesn't get a smoke ring... Maybe i need to take the water pan out for a portion of the cooking?
When I first put them in my MES 40
After three hours in the MES.... Getting ready to foil..
Right after foiling was done... I put a little glaze on them... Looking finger licking good... Smelling even better (if that's even possible...LOL)
Ribs are done now... I got a lot of...
When I smoke Brisket, I separate the flat and point and trim all but 1/4" +/- of the fat off. It usually takes about 20 hours smoking time for me at 225 deg. I take mine out at 205 deg. But I don't cover mine with foil either, but it depends on the type of smoker you have. My MES 40 keeps a...