Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Search results
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Bear,
You have been an inspiration and mentor to so many. Your Step By Steps have guided myself and so many others through troubled waters. I fall back on theses step by steps often. All your help on SMF with MES issues for so many will be remembered for years to come. You were an early...
What Bearcarver said! Don’t cut it but 5 hours may be cutting it a little close. I did an 11.5 pounder yesterday with bones on which took 6 and 1/2 hours to get to 135 degrees at a smoker temp of 225. Don’t forget to build in a 30 minute rest at the end in your timeline.
First let me welcome you to SMF from NW Georgia. You have come to a happy place.
Lots of good knowledgeable folks here who are willing to help and share their expertise. Check out the tutorial on building a reverse flow smoker. It will walk you through all the calculations to make you a top...
Couple of things to try:
Put a pan of water up against the firebox end.
Build fire as far away from cook chamber as possible.
May need more vents on firebox to move more air through the cook chamber. Vents up high on firebox help to move smoke through without increasing temp of fire.
Don’t...
Welcome Sam to SMF from NW Georgia. You have come to a happy place.
Take a look at the link below. It is a tutorial developed by some knowledgeable folks on this forum that will walk you through all the calculations you are looking for. Good luck! Create a post in the appropriate section...
Thanks Jim for the observations. Now to your questions.
1. I did also monitor the temp of the SV bath with a second therm. It read dead on 132 degrees for the entire time except for about the first two minutes when the cold meat was introduced into the water. The temp of the water dropped to...
Since I started with Sous Vide a couple of years ago I have always wondered how long it actually takes to raise the internal temp of your meat to the set temperature on your Sous Vide apparatus. I decided to try a little experiment while I was cooking an “Eye of Round”.
For this experiment I...
Welcome to SMF from NW Georgia. You have come to a happy place!
The link below will take you to a tutorial developed by @daveomak and others on this forum that will result in a much better smoker than using Feldon’s. It is located at the top of the reverse flow section.
Post some pics of your...