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I was working in Bakersfield a couple of months ago. I didn't see Mr Tibbs but the ribs at Salty's BBQ were some of the best I've had from a BBQ joint. Tasted like they used a good bit of lemon pepper, the brisket could use some work and the beef ribs were good also lots of black pepper.
I don't know if these are the same ones but here is a link I found.
http://www.homesteadnaturalmeats.com/product/All-Natural-Pork-Skinless-Belly/pork-roasts
Our family always has our version of deviled eggs. Egg yolks,butter and vinegar. The first time my wife ate them she thought they were ruined and did not want to hurt my Mothers feelings I caught her trying to hide the ones she had on her plate. Until then I thought everyone made them this way...
Wade,
This is great information, It is amazing the time some of you guys contribute to this forum. Thanks to all of you who do this,it inspires me to try harder, I just wish I had more time.
Todd,
Thanks for the offer, but I do not need you to do that I can straighten it out. In fact even after it was run over by 3/4 ton diesel truck which is a heavy pickup it only bent the side down where I ran onto it, once I was all the way on it it supported the truck. The bottom part is...
I think this probably only happens to me, My smoker is toward the back of my property by what my wife calls my man cave, I call it a shed. (It seems to make her feel better about kicking me out of the house) Anyway, I was smoking a turkey the other night and I pulled the amnps out of the smoker...
I have the 24" and It does a great job. The only bad thing I can say about it is the wind will blow the flame out especially when trying to smoke on low and there is no automatic cut off. I have made a wind break by stacking things around it and it seems to help.
I saw this and thought I would let everyone know. I enjoy the forum and all the expert advice so, I thought I would try to contribute a little something.I have not seen it in person and know nothing about it, just seemed like an alright deal compared to what I usually see...
First as I have been lurking for a couple of weeks I want to thank everyone for the great information. I am starting my first batch of BBB in Pop's brine this morning. I am using a SMV 24 hope it turns out well.
I am from a small town in east Texas I usually have smoked on a big stick pit and am...