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Welp, after probably too much of an internal struggle, I’m picking up my new Kamado Joe Classic tomorrow after a nice half day at work! I can’t wait to fire that puppy up! Now the question is what do I cook this weekend? Thanks guys for all of the advice, I appreciate it greatly!
i have been debating on whether or not to pick up a Kamado Joe classic for the new, and what seems to be a fantastic deal at $749. I’ve been smoking for about five years now, and have began with an MES 30, that is mostly used just for large parties as an overflow smoker. I graduated to a WSM...
Seasoned up a few lbs of chicken legs with some Montreal chicken seasoning, and threw them on the smoker. Finished them off with some Trader Joe's Carolina Gold BBQ Sauce. I did them on my WSM without the water bowl. Lit about a 2/3 full chimney of charcoal an put a few chunks of apple on...
Thanks guys, I'm going to try either the sand or clay pot base this week when I fire up the smoker for some ribs. Baby backs for $2.59/lb, couldn't pass that up!
I have been going fat side down on my butts as well. And rarely find a need for foil unless I am in a rush. One time I finished it...
nstoltzner, I do not foil typically. I use water and I keep my temp around 240 +- 10 degrees.
dirtsailor, I usually use Jeffs rub which has brown sugar or a rub called honey hog, which is fantastic btw.
dward, Do you think that is better than sand?? I've never spritzed before, I will have to...
To my smoking brethren....
I have been smoking like a champ all summer long, and have refined my art with each smoke turning out better Q each time. I started this journey last summer with an MES 30 and have graduated to a WSM 18.5 this year. I've put a few hundred pounds through the WSM so...
Got a 7lb pork butt on the smoker bright and early this morning. Got things going around 5 AM. Planning on doing a tri tip later on today to go along with it. And also some bacon wrapped jalapeños for an appetizer.