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I also did not get anything from the Lumberjack char pellets. There is a new brand people have been recommending, but can't remember the name. A while back I had an MES 30 from Masterbuilt that used wood chips. The beginning had more smoke flavor than just pellets. The inherent problem with...
I did consider the OG. It has less room for cooking, but the most unique design. I like Lumberjack pellets. If you need more smoke, which would be a primary reason for the OG, you could always add a smoke tube or maze. It is not as much smoke as a charcoal/stick burner, but sometimes that is...
I have the Silverbac and am VERY happy with it. I have a stick burner as well, but this is my "go to" smoker for any long or overnight cooks. VERY well made. A Traeger in comparison feels like a tin can. Great staff at corporate as well and a terriffic FB page of Grilla users. I also chose...
I pounded out the turkey breasts after trimming them up a bit. I put my bird rub on both sides of the breasts. I fried up some bacon and then set it aside. Next, I dredged the pounded turkey breasts in the hot bacon grease for just a moment. It was enough to sear both sides. I then layered in...
There are a lot of ingredients, so you need to get this hot. I used the pan tagged here because it has holes in the bottom. I cooked for around 15 minutes at 500 and then stepped down to 400 for another 25 minutes or until crust was brown:
Here is my recipe for the hard part... the crust...
This was a new smoke for me. They are tablitas or Korean short ribs. I understand these would be marinated and grilled quickly on a very hot grill. However, I had to put a Texas twist on this Korean dish. Instead, I used a jaccard to tenderize them and a dry peppery beef rub. I smoked them on...
I found these at Sam's Club and it seemed interesting. Has anyone cooked these yet? They are thinly sliced, like a thinly cut slice of brisket. I am thinking that because they are thinner, maybe it would be better to Sous Vide and then finish in the smoker. Not certain. Have you smoked these?
Our Costco still doesn't have toilet paper, but Prime NY Strips at 25% less than normal? Sure. Sous Vide to perfect medium rare for 2 hours, shocked in ice and finished on the smoker at 500 w/ Grill Grates.
Pellet smoked with a blend of Cherry, Maple, Pecan and Hickory. Rubbed the night before with my own pig rub (hopefully available publicly this year), but it is a sweet heat profile. Mostly a 3-2-1 rib, but I find the Smithfield babyback ribs can go a bit longer in the foil. So... 3 hours on the...
BTW, the Costco Ribeye Caps in Prime are wonderful. I also made the Choice boneless ribs at the same time. The boneless ribs had all the taste, but slightly chewier. Had we not eaten them side by side with the ribeye, we would have thought they were fantastic, but they have to be lowered to...