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Sorry...we were so busy entertaining (30 guests)...I forgot; I can attest to the Steve R recipe tho...it was so good that I am now known as the BBQ man of Pinellas county! Hehe
Fired up my rig...needs some gasket on the door...but keeps a perfect 225 F. Trying Steve R's Cardomom & Coffee rub Brisket and made the cherry chocolate bbq sauce...using a mix of pecan & apple wood this time out...should be sweet! Also doing two pork butts & two slabs of pork ribs... my cold...
Thanks for the replies...and yes Cliff - this looks to be a modified Steve Raichlen rub, except mine has the beer and double the garlic/coffee. Tucson BBQ made some great points...thank you sir! How bad can it be right? So I'm gonna try the modified version I posted...and I might even try the...
I received this recipe from some folks in Northern California who have been doing this for a while...I'm a little concerned with the ratio of garlic (I'm assuming this is fresh garlic). Soaking it in Guinness and then brushing in Molasses...and then a coffee infused rub? It all sounds good...but...
I don't clean out my smoker ever...every now and then I will wipe out and remove the pooled fat and then remove the racks and hit them with the pressure washer! I then put the racks back in and will spray them and the inside of the smoker with Apple Cider vinegar and let it sit for an hour to...
Good Morning Everyone...thank you for your replies and words of encoragement - here is my followup on this.
I christened the smoker on Saturday (Pork Butt, Country Ribs, and Chicken) and this is what I found...
I used two 8 lbs Bags of "Royal Oak Lump...
Hi SMF,
When I was a sheetmetal worker in the phosphate mines...I used to be in contact with many welders and they all seemed to have created a great smoker at one time or another...its been a dream of mine to either build my own barrel style smoker or to have someone weld me a nice one from a...