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Robert thanks for the quick reply. I will definitely check the accuracy of the roaster oven. If memory serves my correctly mine will go as low as 125 degrees. Thanks again for the quick reply and thoughts
Good day all. Need some advice or suggestions. I am going to be smoking 2 beef whole sirloin steak for my sons birthday party on Sunday. Unfortunately everyone will not be able to eat at the same time and the location of the party and the smoker are different. So here is the thought I have...
Thanks for the reply's picked the mini up yesterday. It was a pretty nasty afternoon yesterday when we got home so didn't mess with it. Took it apart and gave it a thorough cleaning. Have it fired up just heating up burning off post cleaning. Feel pretty good getting it for $160.
I am looking for a small portable pellet grill. A Rec Tec mini has popped up in my area on Craigslist, looks to be pretty well cared for and the owner say no issues at all with it. Curious as to what you think this would be worth? Appreciate all thoughts
Quick question do to some time constraints the next couple of days would it be ok to rub down 7 pork shoulders mid-day today (10/29) that will go on the smoker on 10/31 in the morning?
Looking for further suggestion on possibly something I am overlooking. And as I stated I am not sure if I will be able to get ahold of a beef shoulder clod.
Hi all, I am looking for a rather large cut of beef (thats not brisket) to cook for a summer party we thru each year. I am going to check my closest Restaurant Depot for a should clod. Does anyone have any suggestion on a large cut of beef that can be used for slicing. I am not really...
Need a relatively large chunk of meat to smoke and slice up for a party we throw mid July every year. Brisket prices are out of hand here. Has anyone ever smoked and sliced a chuck roll similar to a brisket? Have heard they do well pulled but already having pulled pork and want a sliced beef...
I have a couple of pork shoulder in the freezer and was thinking about doing up some pork steaks. A couple of questions what is the best thickness the slice the shoulders into for steaks and what temp is optimal for the IT. I greatly appreciate any and all responses.
Between the 3 smokers I can get 20-22 shoulders on. Only be cooking shoulders for half the other half will pork loins so a much shorter cook time. My plan on the past graduation party I did went about like this. Friday 4:30pm shoulders on they finished at 5:30 Saturday morning. At 7am...
Yesterday I smoked some loins and shoulders for pulled for a high school graduation party. The party was for my oldest and best friends son, we have been best friends for 40 years, so the deal was they only paid for the meat and I would cover everything else that goes into getting the meat...
Saturday going to smoke a beef tenderloin for dinner with some friends, going to get up early Sunday morning and smoke 4 shoulders for pulled pork for some friends.