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.
I've started my own business and me and my inverster\partner suggested that in the 500 gallon tank we have we add a burner in the bottom to help warm up time ...and I'm having trouble finding anything other than small gas grill units...I need something long enough to stretch almost the entire...
I'm going to get the Yoder I've decided...I'm just curious how many Boston butts u can get on there at a time....or briskets...I'm usually a stick burning man and with my business I've got the stick fired trailer I built myself...but with my other job doing a ten hour cook for butts or my 12-14...
I'm working on getting my equipment and things together to start doing state and county fairs and other town events around the state of ny....I'm just wondering if anyone from ny has advise or knowledge on what permits and or licenses I need to get ...I'm looking at doing cattering as well any...
They look great I'm just confused I've tried the rib racks before....and I just don't agree with turning ribs with a natural bowl shape on their side....everytime I've used a rib rack they turn out dry cuz all the juice just runs out ....yours look great...maybe I'm not doing it right....I mean...
If its too smokey try reading the part of Jeff's book on the minion method ...it really works..instead of using chunks of wood just use chips...for my offset smoker I took a short fat pot(or use any charcoal basket that will fit...start my coals in my chimney then in pot or basket take a piece...
No time for brine on a chicken ...well asumuing that we all have smokers and maybe a charcoal grill as well if u dont have time for brine and your worried about the chicken drying out ...try rubbing them down the day before or evem that morning and just grill them first on a charcoal grill just...
I hear a lot about the 3-2-1 method and the 2-2-1 method...both way to long...2 hours fat side down creating a natural bowl for juice on top....I know ppl don't like to rap food but myron Nixon and smoking johnny triggs do it....so after 2 hrs in uncovered...45 min covered ...then unrap sauce if...
When i get home and start practicing again I will post pics....I'm working outta town now....but pics from the contest were taken by the towns chamber of comerce and they haven't released them yet..I was running around like a chicken with my head cut off...so i didnt have a Chance to take pics
Yea I gotta get the pictures ...but the towns chamber of comerce hasnt released them yet...smoke on the water is my team name...cuz I'm right on the st Lawrence river
Working really well on my smoking of foods....after winning my second kcbs style( just style not official) bbq contest the sky is the limit...I'm still working on getting into different cuts of meat ...but I took first in chicken and first in ribs (won ribs last year as well)...next I'm working...
My town in upstate ny Clayton Ny ...foes an anual pumpkin chunkin and kcbs style bbq contest...and I did very well last year after only 8 months of practice...well after last year i was asked to do events and such all year...and with time flying by all year we have just completed this years...
Hey my name is Dustin ....ive only been playing around with the art of smoking meat since i was layed off early this winter....and my girlfriend has been on my case to find a hobby other than drinking and playing cards with my buds.....so we were watching bbq pitmasters ...and i looked at her...