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Ok, I have all my hardware in place. What is the best cheese to smoke? I like a lot of smoke in my cheese so I need one that will "take" the smoke. That said, I will be using pellets in my smoker tube, what wood should I use? Thanks for all the help!
The pellet smoker is more of an indirect heat smoker. I personally own a Rec Tec pellet smoker, and the firebox is located center of the grill covered by a stainless shield going crossways over the firebox and then another stainless shield running the full length of the grill over the crossways...
Even though it is a corned beef brisket do I still inject after the meat soaks? Or do I just add the seasonings to the meat and let it go? No rub? My injection that I usually use is Butchers Brisket Injection. Thanks!
Cant wait to try this porter! It was a 20lb grain bill beer for 5 gallons. The porter itself should finish around 10%abv. I just recently put it in secondary with vanilla beans and bourbon soaked oak chips. At kegging will infuse the beer with 1.5 cups of KY's finest bourbon. I cant wait!!!!!!!
I really love my Rec-Tec but never compared it to a Yoder. I did compare it to a Traeger and found it built better and the reviews on it sold it. Happy Smoking!
Thinking of applying the rub tonight, pouring a little worcestershire and hot sauce in a vacuum bag and vacuum packing it until tomorrow. When I get it out I will apply a little more "light" rub for color and caramelization and throw it on.
Gonna do a Tri Tip tomorrow, Should I use the Green Egg or the Rec Tec pellet smoker? Both have their advantages. Just wondered which one would be the best option. I guess I could smoke it on the pellet until I reach an internal of 120* and then finish it to 135* and put a nice sear on it with...
Hello,I am a 10yr veteran of smoking meat. I started with a Char Broil offset and now I have a egg and a Rec Tec pellet smoker. Glad to be in here with a heaping helping of experience!