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Now there is no worse feeling in the world than to get excited about firing up the smoker and then everything seems to come to crashing hauls. So today I smoked some bacon that I had brining and I thought why not smoke some side ribs to. So I noticed that there was a lot of steam pouring out of...
Hey guys not sure of this is the right place to do this but what the hell I will take the chance. I live in Toronto and went to culinary school here and I love smoking meat more than anything else. Lately I have been thinking of heading down south to get some experience with some amazing pit...
Hey guys I was looking at smoking some sausage now I have made sausage a lot of times but never smoked them. Now I am looking to do more of like a smoked andouille sausage something that will last for a bit not a sausage that would have to be eaten immediately. Is there a cure that I would have...
Hey how's it going!
You prob could, I would take it out of the fridge and let it come up to room temp before throwing it in the smoker or oven. I have never done it this way but why not give it a try. The only thing I would say is that the brisket might dry out a bit more than just smoking it...
Somked some chicken today. I have smoked chicken before and didn't have much luck so I kinda put it on the back burner a bit but I think I didn't it properly this time. Brined over night and smoked with light amount of smoke at about 275 until IT was 175. Came out nice and juicy and the skin...
Also does the brisket look a little to dark. I haven't got any complaints on I tasting burnt but I do like to use a good amount of sugar in my rub I like the sweeter rubs so I don't know if I need less sugar.
Hey guys so I have done briskets at home on my propane smoker and I have gotten a really nice smoke ring. However when I smoke my briskets at work I don't really get much of a smoke ring. I might be solving the problem here but I don't use as much wood as I do at home on my smoker so would that...
Hey guys so I got some chicken sitting in a brine now And I am hoping to smoke them tomorrow. I am going to let them sit in the fridge to dry off for about 2 hours once I have washed them off from the brine and then Throw on my rub and smoke at 225 until 170 IT. Is there anything else you guys...