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Chubbabubba, I just left it in the smoker and no basting. I was also surprised how nice the skin crisped up. The meat inside was moist and tender. Just got lucky. I did not take a picture of the inside, we started to eat and it was all gone by the time dinner was over. I will have to do...
Thanks for all the congrats. Can' believe my bird made it to the Home Page QView. I am just a rookie at this, just got lucky. But most of all I have to give the credit to the many of you on this site that have posted how-to's. Again thanks.
Tom
Here is my First smoked Turkey, 12lbs of sweet smoked turkey meat. I brined it over night and smoked it for 5.5 hours. The brine was salt, brown suger, garlic, onion and cajun spices. Wife and mother-law loved it. Very moist, crisp skin and in side temp was 170 deg.
I know many of you have...
(I Posted a larger picture of ribs in post below)
spare ribs / babyback ribs, and chicken, 6 hour of pure fun. The family love the smoked meat. Feed 8 very hungry relatives, I think I am in trouble, they are already planing my next smoking section for me.
Sure is great to see everyone with...
My name is Tom and I am a noobie to smoking. I have BBQed (grilling for many yrs). 52 yrs old and ready to learn from y'all. My wife Rhonda loves the way I cook. So I am here to learn from the best. I bought a MES 40" and have smoked chichen and ribs so far. With good results. I have been...
Can you please show a picture of how you placed the foil over smoke box and what are the measurements of the foil? Thanks for the tip. can you sent that to my message bax also?
Tom