Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Search results
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I made my first pork shoulder today and the meat was moist and tasty, but what is the secret to a crispy bark? I did foil them at 165, but when I was done I had a ton of liquid in the foil.
If I don't foil them, I am assuming that will crisp the exterior, but are there any other secrets?
Thanks for the heads up Bear. My smoker is set at 225* and the temp is already in the 110s after being in for 2 hours so I think I should be good to go. My wife is in the hospitality industry so I can't go a week without hearing about the "food danger zone".
Well, the bug has bitten hard...the wife and I made a late night trip to WalMart for a pork shoulder, came home, rubbed and wrapped it. Got the smoker out this morning and got the EAAF message, so grabbed the hair dryer and warmed it up. Now, there is a batch of mustard BBQ sauce on the stove, a...
Well, i could not wait so I had to smoke 4 chicken breasts (bone in) with some rub from Cabela's. They took about 2 hours and were smoked with a mix of apple and hickory...my wife and I loved them!!
Thanks all for the feedback! I am pretty set on the 30", as I don't have a whole bunch of folks to cook for and I could use the $100 on something else.
Is there any advice for using an extension cord with a MES? I saw someone on Amazon saying unless you have an "industrial" extension cord the...
Hi everyone,
I am new to SMF so thanks for all the wonderful information! I am looking to get a MES, but I live in WI so I want to know if I should be worried about the cold weather. In particular, I am looking to get the 30" black MES from Cabela's @ $199.
Will the heating element be strong...