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I'm not sure of the ginger. Just search for Davy's recipe; it should be on here somewhere.
As far as the size, they were about 2" thick.
The last time I smoked it, I didn't cut it into chunks and it turned out great!
Here is a beer can chicken I grilled up yesterday on the Weber.
Beer of choice, Natty Ice.
Seasoned with sea salt and roasted garlic and herb seasoning.
All seasoned and on the grill.
Q-View
Completion!
Plated up with mashed potatoes and gravy made from the drippings!
First time...
The pink can be off-putting for sure. But if it is at temp, then you are good to go! I check temps in numerous spots, and wrapped it in foil, so if it wasn't done in the smoker, it would have continued in the foil/cooler.
I'm going to try this tonight too. My meat probe has been within two degrees of my MES, but the heat probe is always high. I figured it was more of a placement issue.
Do not completely submerge the probe under water; the manual states that it can damage it. As long as the water isn't up to...
I was fortunate enough to get some sturgeon from a coworker to smoke. It was already cleaned and ready for me, I just had to thaw it.
Thawed and cleaned:
I used two brine recipes found here on SMF
Davy's recipe found on SMF minus the ginger.
2 cups Pineapple Juice
2 cups Teryaki
2 cups...
It is probably a simple thing you are overlooking.
I'd check the following.
-Level the smoker if you haven't already.
- Make sure the tray at the very bottom is installed so it angles to the rear.
-Make sure the drip tray is installed on the back
Otherwise it could be weather related as...