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So toss everything in the smoke box, then. Alrighty, Wimp, thanks. You keep the tips on the main cut until after the cook is done or cook them separately?
I usually have to buy the whole spare rib package and St. Louis cut it myself. What do you guys do with the flap and tips? I generally throw the tips in with the ribs and smoke them, but I have no idea what to do with the flap. Maybe cut it up and toss it into some beans.
I might give it a shot this weekend. I'm a Louisiana Hot Sauce man, myself. Or Sriracha. I'm real curious about the red wine vinegar. Wouldn't have thought of it.
Alright.... I know you guys have been checking in every hour on the edges of your seats, so here's my report.
It actually turned out to be one of my best outings with this smoker yet- got some decent ribs and pulled chicken out of it using that 321 technique out of Jeff's cookbook- but it was a...
I will, bonz- don't forget me! Going to try Ned's suggestion in the meantime. The red wine has me curious.
I had a recipe that was pretty close to the Florida one, but I had it on my laptop and it died. I found it on line and have been unable to find it since.... bug.
Can anyone direct me to a mustard sauce recipe that'll give me something along the lines of Jenkins' in Jacksonville or Bubbalou's in Winter Park? Thanks!
Going to fire it up this weekend with renewed confidence, or at least renewed patience. I'll try to get some pictures up if I'm still having trouble. Appreciate the support!
Hi:
I've been turning out some good food with cheap horizontal water smokers for years now. But the grill space with them is very small and I've been wanting to learn 'true' bbq, so I bought Charbroil's version of an Oklahoma Joe this summer.
I have to admit: I'm finding temperature/fire box...