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It was my first overnight smoke and I definitely made some errors. Should have started it earlier and given myself more time before I was about to pass out to let it settle in. I got the charcoal in the smoker about 11:15 and let it get to about 235 before I put the pork in at midnight. The temp...
Yeah no injecting here either. I’m no food scientist but would bringing it up to 200+ internal temp kill anything that might be nasty? I’m at 175 now and babysitting the pit temp around 250.
Are boneless butts considered “intact”? Can’t seem to find any info.
So I’m really confused. It seems like I broke all the rules of 40-140-4. Has anything like this ever happened to you guys? Does boneless matter in this scenario? I’ve always heard that bone in is better as that part of the meat hasn’t been exposed to the elements.
I’ve got an igrill2 but couldn’t find how to set the alarms. I’ve never done an overnight smoke before but wasn’t too worried as the mini wsm has always been good to me. This is the ugliest graph I’ve ever seen!
First shot is the beginning. I went to bed around the 225 peak. At the low point is...
Hey all - I was tapped to do two pork butts for a party today and decided to start them at midnight rather than risk them stalling (as is usually my luck) and not making dinner time. They are two approximately 7 lb boneless butts. I got the smoker up to temp and put them on at midnight. Temp...
It's kind of sad that I've been ignoring my mini wsm but the kettle is just the ultimate BBQ tool! Ribs, chicken, steaks, fish, turkey, veggies... it just works and it's so easy! Wish it was a touch cooler here though. I'd almost welcome some rain. That's the rough thing about FL, hard to get...