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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...
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?
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.
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...
Got a question for everyone out there. I have 60 lbs of butts to smoke on Wednesday for a pulled pork lunch on Thursday, I also have 25 lbs of butts to smoke for a party on Saturday afternoon. I have room on the smoker to do it all at once, my question is can I do the 25lbs for Saturday then...
Question for everyone out there, I can get eye of round for 2.39 lb. Every year I throw a get together for around 20-25 people. My question is if I smoke an eye of round to around 153-155 IT and rest it will it be an edible piece of meat? Was wondering if I could serve it out of a crock pot...
Does anyone know where you can purchase the gold color traeger paint at in a spray can? I need to repaint the lid on my Texas Elite. Appreciate any and all comments or suggestions.
I am going to double smoke a ham for a family Christmas dinner. I am set on the precess for smoking the ham thanks to the great resources on here. There will be a sit down dinner then everyone will snack the rest of the afternoon and evening. After the initial slicing of the ham what's going...
My workplace gives us a ham for the holiday season. It's a pre-smoked ham was going to fix it for one of our Christmas get togethers. Was wondering if there was anything special that needs to be done with this. I have never smoked a ham so any and all pointers appreciated. I am assuming that...
Does anyone out there have a GMG Davy Crockett, was wondering if 2 pork shoulder will fit on it easily or if you can get a whole packer brisket on there without any problems. Looking for something of high quality but yet easy to transport. Thanks for all your help.
Anyone know what's up with the pelletheads website. Was up and working earlier in the week but now I get an error message when I try to view it. If this doesn't belong in the section feel free to move or delete.
Does anyone know anything about sweet home pellet grills? Quality product? Good customer service? A guy in my neighborhood has one for sale the 650 model. Its 4 years old he is asking 350 but I think I can get it for 300
I bought a used Traeger junior elite grill and it is missing the grease drip pan. Traeger is sending me a replacement drip pan. I was really hoping to cook St. Louis ribs on it on Monday. Would it work to get a disposable aluminum pan to put in it and collect the grease. I was thinking on...
When fixing brisket for a large group of people, what percent shrinkage factor do you all use? Is it 60% yield of uncooked like it is when doing a shoulder for pulled pork? Thanks for any and all replies.