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saw on the cooking channel where a couple who had a brazilian style resturant had brined pork back ribs in cure season on a screwer smoked and open flame to make pastrami seasoned type ribs ... anyone else thinks this might be really good.. will try and let you know
first wrapping at 160 moves the product through the stall i like to use butcher paper instead of foil use this on ribs briskets and pork shoulder.. the bark stays bark not mush.
Galaxy Outdoors LasVegas sells a replacement basket that is stainless steel ..
you have to remove the remaining broken ring slips in and out . mine is an awesome smoker.... refractory cement retains heat like no other. good luck.. nice find.... pics ?
i personally dont foil pork shoulder i like the bark it adds alot of flavor to pulled pork. use alot of rub. 220- 240 till internal temperature reaches 200 degrees.. could take as long as 1.5 lbs per hour. i did a 10 lb pork shoulder this weekend it was 14 hrs cook time
dont worry about the temp swings set it let the smokin it do its magic no worry put meat on when you turn it on use little wood .. no worry smoker check your IT( internal temperature)
I tweak a little 2.5 smoke1.5 foil .5 on the smoker for just a little crust.. Too long in foil and seem to just fall off the bone.. Some like it some don't.. Ohh yeah I go 230- 250 on temps
its a really good smoker. set and forget.. the temperature of the analog is not 100% accurate during the smoke .. but i go by internal temperature of the meat when cooked to my satisfaction. 275 in my unit will sometimes reach 300.. once seasoned this is a great simple to use smoker! never burnt!
i found this ... mini logs split into 1-2 inch laid in a triangle pattern then lump added over this i get smoke through -out the cook.. plus a couple chunks on top works really well!
i have a propane GSM a Kamado and a smokin-it#1 a weber gasser they all do what i expect them to do .. the quality is good from all the above each have their own flavor i would like to learn to use a stick burner.. if i had the need to cook large amounts of meat .. but for now these will...