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Back story. Bought the best stick burner I could afford at the time (600$ from home depot) it's a leaky bitch that being on a second floor pipe railed patio fluctuates enough for me to be drunk before a pork loin is ready. My q has always turned out great thanks to a lot of recipes from you guys...
Yeah so I normally go to my local grocery to get pork loins and I just ask for a pork loin. Went to a butcher today and a whole loin was super expensive so I asked for a half. Didn't pay attention and when I got home it has the ribs attached. How do I butcher this to be able to smoke it? I...
So 13 lb turkey, kept the offset at 300-315, everything I read said it would be at least 3 hours, so I didn't check temp for the first 3 hours just spun it around once. 3 hours and check temp, breast at 198, the only hope I have is that I injected the shit out of it and when I checked the temp...
Hey guys, my gf told her parents about how great all the food I have been smoking was and somehow this turned into okay well have him do one for us lunch tomorrow. I have done a bunch of chickens but never a Turkey and I would assume that it needs to brine for at least a day, but I don't have...
Could you use a 24 qt strainer as a charcoal basket? Just thought about it and since I am doing a long smoke tomorrow was considering trying the minion, thoughts?
Hey guys, I have done about 5 small 3-4 pound boston butts and have had great sucsess injecting with a butter, apple juice and brown sugar mixture. I am going to try an 8.5 pounder tomorrow and saw people saying that if you inject on a big one you have to get the temp up really fast just...
Hey guys, had a smoker now for 4 weeks and have done about 10 different smokes with all kinds of different rubs and trying to control the temp of a very leaky grill. I bought the River Grille from home depot thinking for 500$ it had to be pretty solid but it really isn't. I am able to maintain...