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Recent content by doughboysigep
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I started a Smoking Meats fantasy football league last year. Had a pretty competative group but a few teams didn't re-join. Have 4 spots open for anyone interested. Fun but competitive league. If interested, join below (draft is next week)...
Started a Smoking Meat Fantasy Football league and need players. Drafting tonight. For fun and bragging rights.
https://football.fantasysports.yahoo.com/f1/1318681/invitation?key=719c5a7319682f91&soc_trk=lnk&ikey=0dc2ee86efcaf671
My Pit Boss Copperhead says it will do cheese but I have not tried it (& likely won't). I see no way that the unit will stay under 90, let alone the 60-70 I shoot for. However, my MES 30/40 work perfect for cold smoking - as long as you use a mailbox attachment. I actually turn unit on...
Beef suet is not the same as beef fat. I wouldn't use suet for any thing but feeding birds. Beef Trim fat on the other hand if great for venison (especially burger). As far as using straight fat (pork or beef) in smoked sausage, I learned that it does not work well (the hard way). I ended up...
not seeing how they are much different than my series 5/7 (I edited my post above so folks know what I have). the issues is that the small wheels just aren't meant for anything other than hard surfaces. looking at the site though did give me another idea - make it like a grill - big (8-10"...
I smoke outside my garage on a gravel driveway. the small castors on the PB are not conducive to rolling on anything but concrete/pavement ( I have been laying down plywood & cardboard to get the smoker into position but that is getting old - has ben for quite awhile). I have been wanting to...
not sure electric is the way to go (at least MES). I have had 3 MES smokers (all 30s I think). I really like them and still use them, but mostly for cold smoking cheese (and now that is an issue). the problem I found is that the electric components go bad and and sometimes go back quickly...
mine has done that from day one. got me worried at first but after using it more and more (and not having any issues with what I was cooking) I just chalked it up to "that's how they work". Figured the fluctuations are due to the influx of pellets heating up. temps spike high but only briefly...
did a simple water, soy, sugar, salt brine overnite, then took out of brine for 4 hours in fridge to get pedicle. smoked for 4 hours at 200 (had to bump it to 250 because they weren't getting to temp (still 120 after 3 hours - thought they would be done in 3 hours). final temp was 150 (I know...
thanks for the advice. they were phenomenal!. I ended up using a "money rub" (paprika, chili powder, cayenne, lemon pepper, salt, pepper) to marinate scallops in and a little "sweet/salty" sprinkled on after wrapped. I was surprised that neither rub was very noticeable, but they were still...
How? I am doing a little tomorrow. Was going to do it like I've done trout - liqid brine overnight and then smoke for a few hours. Yours looks delicious!
I have never smoked scallops and gonna try some tomorrow. Going bacon wrapped. What type of rub is best (spicy, sweet, sweet & spicy, garlic, etc.). Gonna marinate scallops in butter/oil for about and hour before. Thanks and merry Christmas.
Also smoking salmon for first time (have done a...