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Recent content by foos
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Sorry, it was so unimpressive that I forgot to report back. We used it a few times, then sold it. Chicken was moist, but brisket came out tasting like it came from a crockpot. No bark on anything.
My good buddy just bought a Smokaroma at an equipment auction on last week. It is a BAR-B-Q BOSS as seen here: http://www.smokaroma.com/index.php?option=com_content&view=article&id=47&Itemid=54
We have not hooked it up yet, need a different plug for the 220v hookup. It actually does not...
Try not to make the same mistake I did.....I rotated up the metal bed the meat sits on without first removing the clear plastic guard. It slid off and broke in half on the floor.....about 5 mins after I got it out of the box. Fixed it with super glue, hope it holds.
It should reduce cook times, and definitely adds more bark. I often cook "country style ribs" which are just a butt sliced up by the butcher. It greatly reduces cook time, adds lots more bark goodness, but does add some extra prep and pulling time.
I use the free service dropbox to keep an online duplicate of any important files that I need. The free version gives 2 GB of storage space. When I am at work and find a recipe on SMF, I just copy it to my dropbox folder, and then when at home cooking I can just pull up my dropbox folder and...
I think it is named after their first smoker (an Oklahoma Joe). Whatever it is called, it is good and a lot of titles and trophies behind them. (Although I am not too keen on their side dishes - they need Dutch's recipe for beans in my opinion).