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 beef was amazingly tasty, just somewhat tough, as is the norm for that cut, and the pork was more tender than I could have imagined. Huge smoky flavor (almost too much...may try oak next time?)
Sent from my iPhone using Tapatalk
My very first smoke in our new MES 30" digital. Hickory chips at 225 to 135F. The rib roast was rubbed with mushroom sage infused olive oil, then a generous rub with Spanish Rosemary sea salt fusion and cracked black pepper (also smoked 2 small beef chuck roasts, dry brined, studded with garlic...
Thanks guys! I jut finished prepping my meat and it's chilling in the fridge until we get back from church a bit later. I studded the chuck roasts with garlic and am doing a dry brine to tenderize it, and the loin roast got a mushroom-sage infused olive oil rub with a generous amount of Spanish...
Well, not actually from Georgia (Maryland), but this is where I call home now. I just purchased our first smoker, a MES 30" digital with window for a STEAL at $149 from TSC. Early 12 year anniversary gift for my husband. We assembled it last night and cured it today. Smoking our first meats...