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Once the belly is in the brine with the salt what would be an acceptable temperature for the water?
I have no room for a 5 gal pail in the fridge so it is in the back corner of the basement cold room with a temp of about 50 near the floor.
Thoughts?
My question is this...I am going to do some spareribs this weekend and would like to try a chicken too.
Would I start the chicken for an hour or so before the ribs?
if I decide to butterfly the chicken would the time be the same
It would be in a masterbuilt xl propane. and chicken on top and...
they both have great info but unless i am missing it all I got was to keep it under 100
i take it this is cold smoke but for how long?
sorry for the dumb questions
they both have great info but unless i am missing it all I got was to keep it under 100
i take it this is cold smoke but for how long?
sorry for the dumb questions
Thanks
I think one was back and one was side.(they are all ribs to me)
I was using the thermometer on the door for guesstamtion from when i seasoned it and used an oven one inside to see how different they were.
didn't want to open it while smoking to check the inner one. a probe type is soon...
I think i posted in the wrong spot earlier so putting it here too...
So last weekend I seasoned the new smoker.
and began the big learning curve.Seasoned two racks of ribs the night before and rapped in plastic. The only bad decision was to use the seasoning i normally use on the BBQ...
So last weekend I seasoned the new smoker.
and began the big learning curve.Seasoned two racks of ribs the night before and rapped in plastic. The only bad decision was to use the seasoning i normally use on the BBQ (Montreal steak mixed with Montreal chicken). heated up the smoker and threw...
Ontario Canada here
I have done some "old school" barrel smoking with a box on top for sausages and salami but just got a Masterbuilt XL propane and cant wait to season it this weekend and start experimenting
Looking forward to learning from all the knowlege in this forum