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Do most of you leave the Point and Flat connected before smoking or do you seperate the two before cooking like Pepper did above? I have never tried the method above and I am doing a brisket for the LSU vs Alabama game and was wondering how the consensus smokes their brisket?
So much Sausage...So many different combinations.....its going to be hard to choose what to do. In the rules it does not say anything about multiple entries. Can we enter more than one?
What kind of Bourbon did you use? LOL there are 100 different types with different flavors...I am a Crown Royal man myself but, didn't want to stray from your ingredients on my first try.
Im craving a Ribeye for BREAKFAST!!! Thanks for everyone input...I love to experiment with my cooking so I am sure over time I will try all of these out.
I am asking about seasoning...and Grilling have heard different variations from Sear it to slow cook it....Looking for some opinions...
Thanks in advance.
Ok everyone, pics of the Ribs I smoked saturday.... You will have to forgive the pictures they are a bit foggy...I think its from coming in from 100 degree heat outside into a cool house and the lens on my cell phone camera was kinda fogged up.
Thanks for the welcome everyone, I am doing Ribs, Sausage and a spiral ham tomorrow and I will give you the Q-view to show some of my skills...or lack there of LOL!
Hello,
My name is Chad
From Louisiana
Have been smoking about 5 years.
I have a Double Barrel smoker that I built myself
Look forward to trading tips with everyone!!
Picture of Smoker when i first built it 4 years ago: