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Hey y'all,
Haven't posted in quite a while, just been too busy with work... but had a chance to throw a flat on the smoker this w/e... so I thought I'd post up some pix. Also did a little experimenting with my ABT recipe...put a little more kick in them rascals....see below
So here we go...
Just my humble $0.02, but a mix of 1/3 oak and 2/3 cherry also makes a nice smoke combo for beef. It's a bit different and not nearly as strong at 100% hickory or even 100% pecan. Again, just my $0.02, but I like oak with beef. And, like the guys say above, you want that thin almost invisible...
Hey dead ringer, great score on the woods for sure. As for you idea of tossing that green apple wood up in your attic.... all is I can say is BAD IDEA! Wood like that has all kind of life forms growing on/in it. The last thing you want is an invasion of wood loving critters in your house...
Well, here's the results. Made 2 traditional Cordon Bleus (plus added some fresh greens from the garden) and one Pizza (pepperoni, provolone, tomato sauce and fresh greens from the garden). Didn't feel like firing up the smoker for 3 of these so I did them in-direct heat style on the Weber...
jalan, I am not comfortable at all in guiding you as to throwing that meat away or not at this point. I have far to little information to provide such guidance. I only wanted to point out the reference material I had found in the past for your review. I have never had a wet brine go ropy or...
You can order them on-line at lowes.com. That's how I got mine. No stores near me had them as a stock item. They can ship it directly to your local Lowe's store and you can pick it up there. No shipping charges that way either.
-Salt