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I do live in the beautiful Northwest and have cooked many salmon on cedar planks. The flavor is terrific in fish. So I decided to do some BB today. I soaked the cedar in apple juice first. You don't want it to just blacken up too fast.
I'll keep you posted. Hey can someone remove this large...
My mes has done all my fish, ribs. My wife just bought me a green mountain Danial Boone. I really like that. I just got done smoking a bout 80 lbs of salmon, 40 lb marlin, 40 lbs Dorado and some Yellow fin. The finish in the Boone was alot better looking. I dont think ill be using the Brinkman...
The au jus. I Didnt even think about that. great suggestion. Ill try to update locatiion if I can figure it out. But in the mean time its Gig Harbor Washington.
I live in salmon country. Western Washington.I own a propane grill, A barrel smoker and a new Mes 30 without window.Oops. I now like the window option. I have only smoked a few things in the past. But after reading this forum I am having excelent results. No more wasting expensive meats...
First of all, you have some very respectfull members. Thats nice to see from a forum. Thanks for the info. Now that i know how to post properly, look forward to joining the conversations.I own a tile -granite business so the fix should be a snap.
appriciate the responce. I had the company party yesterday at my house without the misses. she had volleyball all day so i got the cooking duty. I cold smoked hot smoked and just plain cooked coho for everyone. It turned out incredible. i have been reading this site for about a week to prepair...