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Recent content by denvran
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Wanted to give ya an update.
Started 30 lbs. of Butt on Friday Morning @ 6:30, my temp probably should have been a little higher, took until 10:30 last night.
Rubbed them down Thursday night and after about 4 hrs of cook sprayed em down with apple juice and apple jack brandy.
God they came out...
Thanks all for the insight. Went to the meat packer and ended up with 6 buttts, 57lbs. They came 2 to a pack, then I statred thinking maybe i better get more, want to be sure and not run out. Now that I got them home i see that i wont be able to cook them all at once, probably do 3 at a time...
HI all,
Could really use your expertise here. Got a couple of questions.
Planning on a graduation party and and will have about 50- 60 people.
Pulled pork on the menu along with chicken skewers, baked penne, vinegar slaw, and BEER.
1. Not sure how much pork to buy. Planning on smoking this...
Just called a meat packer here in Boise, this week butts runnin $1.44/lb
2 buts/pk 15lb average. First time to use a meat packer had been buting from wally's for 1.69/lb but i think wally's has 2 much fat
Jeff, thanks for posting the e-course. I resubmitted my e-mail because I've only received the first lesson on the 20th of last month. Hopefully you are still sending the course.
Dennis
This is great now i feel like I have to get a bigger and newer smoker.
Don't know which one yet it's between the Smoke Vault and the King Kooker.
had a question on the king kooker; where's the side door for adding wood and which is better the Low pressure smoker or the High Pressure one?
Hi New to this forum. I happened to stumble on it and by far it is the best out there.
havent been Qn to long, a couple of yrs., but the advice I've read from this group has helped a lot. THANKS.