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Water pan will reduce temp significantly. I stopped using one because i didnt need it after adding cold steel baffle and tuning plates. The water pan then brought temp down too low.
Yea. I place it on the grill, but it is a thermometer that wad designed for being placed on the grill.
http://www.amazon.com/gp/product/B002CIRD1C/?tag=smokingmeatforums-20
I saw that youtube video, they made it look easy. Im not that handy, and I don't gave work gloves. I could see myself getting cut up and failing on that project. Plus, I believe that makes a 12 " one which is too big for my firebox. Bbq guys sell one for 49 bucks, but im gonna ask my local...
Im using a surface thermometer that I place on the gril, its possible its not reading properly. Im eyeing a maverick thermometer set for reading surface of cooking chamber and meat digitally. Im also looking into a charcoal basket, whhich I understand will helpkeep the temp up for a longer...
Would injecting the meat with salt and sugar broth, make the meat take longer to smoke? I put on 2 chuck shoulder roasts and a pork shoulder roast yesterday at 830 am. The pork was 3.5 lb and the chucks were both in a costco pckg weighing 3.5 lb. Shouldnt take more than 6 hours at 225, right...
I understand that ash brings heat down and you want air underneath the coals, but if the coals are in a charcoal box and turn to ash and do not drop down to the ash pit, won't that cause a problem? Doesn't make sense to me how a charcoal box will help.
Im just curious how to place the stick of buter on this. Just lay a stick down and hope it spreads evenly or chop butter into pieces and lay it over mac evenly? Or melt it and pourit over mac evenly?
Kathryn, that's wherei got mine. Costco. Choice meat. The results couldn't have turned out better. They were smoked for two hours till they reached 135. Then seared them in firepit, a couple minutes for each side. Now I need to decide if I will stick with tri tip or go back to brisket (which...