Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Search results
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Thank you for the links. :) My confusion lays in the temperature settings, I guess. My temperature knob goes all the way down to 180* which is as low as I've ever had recommended. According to that first link, the smoke setting should be selected when turning on the smoker first thing. However...
It is entirely possible that this is a stupid question...
What is the smoke setting for? There is the shut down cycle, there are the obviously often referenced temperature settings... What is smoke for? I googled it and all I got was Traeger telling me that they're famous for it. I'd like a...
Dad is indeed a Tar Heel. :) And I know I've seen that sauce although they don't keep it at the house. So many great-sounding sauces in this thread! Good ol' Dad is going to be set for the rest of the year! :)
Anyone from NC have an opinion on the best local hot sauces? Or, perhaps not even NC but YOUR best local hot sauces?
My dad is one of those guys who has everything he wants and, if he doesn't, can go get it himself... Making him friggin' impossible on Fathers Day, heh. His roots are Charlotte...
Indeed, I also have one of those problems. He's only got one eye because he was a stray kitten I found him and one eye was already gone and the other was very damaged... Named him Pirate. He's okay if I'm using the Macbook but when I'm on the PC desktop... Best remedy is to put out some wet food...
Chicken legs were on sale for 55 cents a pound so I figured I'd practice on them. I've read a lot about the skin turning out badly and decided to do it the following way:
-simple brine for an hour
-rinse and pat dry, sprinkle some rub
-20 minutes each side at 325* with a bit more rub and some...
Tumbleweed, I eyeballed it. Not quite half and half. Maybe like two parts jelly to one part chipotle tobassco. :) It was just enough to taste a little bit of the heat at first and then, while I was considering adding more, the heat kicks in more.
The name is slightly juvenile. I'm 32 and I came up with it around 21 years old. :D But, nice to see a familiar area! I figured everyone here would be towards the east. You know, where they have tons of actual space. :P