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.
Hi All,
It's been a long while. Gotta a question, haven't used my smoker in a few years and am curious if there is anything I should do to prepare the smoker. I was going to do a burnout the night before but wanted opinions from the group.
Thanks in advance!
Fitch
Morning All,
Looking to smoke some baby back ribs next weekend and looking for 2 things. First, today is Sunday, how long is it recommended to let them sit in the fridge with dry rub in plastic wrap? And second, if I buy the tube smoker, will that all I need for smoke? Looking forward to...
I have never used sand only apple juice and water. I have a Masterbuilt 40 XL propane smoker. What is the suggested method of using sand. I like the idea of consistent temperature. As always, I look forward to the guidance here at SMF.
Mike
Hi All,
Its been awhile for me on "Smoking". Gotta question, in the water pan, I need some ideas as to what to pour in the water pan? I have done water and apple juice. Smoking some BB Ribs this afternoon 2-2-1.
Thanks
Fitch
Morning All
I have the LEM 5lb stuffer (19mm casings don't all fit on the tube) and a Masterbuilt XL Propane Smoker. The sticks come out with a rough texture and the casing are loose. The smoking is 200 for 2 hours or internal temp of 160. Also adding 1 lb bacon to 5 lbs burger. I am also...
Got a ? about spritzing meat as its smoking. I have seen several videos that show spritzing the meat and am curious as to how often should I do this? Also how often do I add smoking chips? Smoking 3 slabs of ribs this weekend. Thanks in advance.
Just checking to see wht the minimum amout of time meat has to sit in the fridge. I want to make meat sticks today and smoke later tonight? The instructions say to put meat in fridge overnight. Any thoughts?