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I've scoffed at people who get hung up on prime grade. I always figured it couldn't make *that* much of a difference. But my son's second birthday was a few weeks ago, and Covid screwed him out of a good party for his first birthday so I needed to make it up to him. So I decided to do a brisket...
So here's the final results from my twice smoked ham the other day. I followed Bear's suggestions, except I didn't use any glaze or dry rub. I figured the curing and first smoke should have given it plenty of flavor. Plus I've had hams from this butcher shop before and they're exceptional...
Hi all,
I recently bought a pre-cooked ham from a local butcher. I was planning to smoke it for a Christmas Eve meal. Is there anything more to it than simply using my smoker the way you'd use your oven to re-heat a cooked ham? Or do I just toss it in and cook it until IT is ~150?
Mucho thanks!
So I thought brisket point and beef short ribs were about as rich and flavorful as beef got. NOPE. Holy crap I still can’t believe how rich those bad boys are. It’s an interesting cut of meat to deal with, but worth it (especially when I bought them for $2.85/lb).
Smoked at 240 for about 5...
Two questions. First, was this as good of a deal as I thought it was? Seems like a pretty good price, especially right now.
Second, any special suggestions on cooking them? I was figuring on smoking them at 225 with SP&G on my WSM with oak, just like I'd do with beef short ribs. Or would I be...
Anyone using the Fireboard fan on a WSM? My wife wants to get me the full Fireboard set up, but I don't know how well the fan would mount to air intakes on a WSM.
Please and thank you.
All,
I can't seem to get good results with my flat. It'll be either too dry and/or too tough. I did two for a work party today. The flat was reasonably tender, but on the dry side. I couldn't do the bend test because it would fall apart instead of just bending. The bark was really hard, which...
Hey all, it's been a while since I've posted and it's been a while since I've smoked anything. So I changed that on Easter.
Had a big family BBQ and Easter egg hunt at our place. I did pulled pork. Pretty good stuff, although it was still not the easiest to pull even though I took the IT to...
Ok, I think I just proved the maxim that if it seems too good to be true, it probably is, But I need your help to verify.
A local grocery store was advertising "wild" salmon for $4.83 a pound. So I grabbed a bunch. It looked to orange for it to be sockeye. So I assumed that it was Coho. The...
Hey all, been a while. Between getting married and ... Well mostly getting married, I haven't had many chances to smoke. Never one to do anything half way, I've really jumped in with both feet on this one.
So there I was, sitting in church, minding my own business. One of the leaders started...
My girlfriend (except I can't call her my girlfriend any more; see below) bought me a meat slicer for Christmas. She got it for $69 at Cabelas. There are only 2 reviews on Cabela's website, which isn't terribly helpful. I looked here on the forum but didn't find a review...
I just stumbled onto this and figured people here would get a kick out of it. Apparently this all really happened.
The first letter:
And then the official response from the Cleveland Browns:
Advantage: Cleveland Browns.
So I figured it would be a good idea to have a thread where anyone can post Thanksgiving Q view, whether they wanted to start a new thread over it or not. I didn't see one, so I thought I'd be the one to start it.
I've been up since 0dark:30 and the smoker is gradually coming up to temp. It's...
So a friend of my Mom's just had an ornamental pear tree fall over due to heavy snow recently. Does anybody know if this would make good smoke wood? Mostly I'm concerned with safety. Second, I'm wondering if this would be significantly different than any other pear wood, which I've heard is...
So at first I thought it was a tri tip. Turns out, I saw the word "tip" on the label and just assumed it said tri tip, when in actuality it said round tip. Turns out there are more than one tips on a cow. Dummy. Anyway, I proceeded as though it was a tri tip, and the results were pretty...
I'm cooking for a church youth group activity taking place this coming Wednesday. They requested pulled pork, so who am I to refuse? I'm going to smoke them tonight, pull them tomorrow, then refrigerate until Wed. I'll re-heat by putting the bags in boiling water, then hit them with finishing...
So a friend of mine was in town a few months ago. He left 3 bottles of Sierra Pale Ale that he couldn't take with him on the plane. Being a non-drinker, they're just sitting in the fridge taking up space and collecting dust.
So for one, how long before the beer starts to go bad? He bought them...
On go 11 lbs of pork butts. My girlfriend's family is having a get together, and one of her brothers is a total foodie. I guess I don't like sleep, because I volunteered to smoke some up some pulled pork, which is going to require running it through the night. They just went on at 11:15 PM...
I just tossed together a batch of ginger ale last night. It's non-alcoholic, but since I'm carbonating using yeast and sugar that counts as brewing in my book. I've modified my recipe from the last batch I made. I want this one to have quite a bite to it.
Total yield is 3.5 gallons (14...
Here's a problem I've been running into. I've got a Char Griller Smokin' Pro. I've done the baffle and tuning plate mod, charcoal basket mod, and the stack extension mod, along with a few other minor mods. (about half way down the page...