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.
The set temp is a low/start temp. When u turn it up or down the temp wil rise. Mine always settles in to within 20 degrees or so. With a meat probe there is no problem.
I got the Pit Boss 820 at Menards Friday. Monday I went back because it went on sale for $400. $107 back in store credit. Now I've got 40 lbs of hickory & 40 of the hickory/maple/cherry.
I think I've decided on a new MES 40. My cheap analog MES 30" only lasted 2 years. Debating a pellet grill or electric smoker. My dead smoker gave more smoke than my buddy's Traeger & I like smoke.
I've got venison marinading over night. I want to give it some smoke b4 it goes in the dehydrator. How long can/should I cood smoke it? Around 1/4 inch thick strips.
I'm smoking a back leg from a big buck this weekend. Should I debone it & tie it up like one big roast or bone in & get rid of silver & tendon when done?