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Recent content by george
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I use a quart canning jar, 2 lids and a band. I punch small holes in one of the lids, put the rub into the jar, put lid with the holes on it then the band. Use it as a shaker to put rub on meat, when done unscrew the band and put the lid without holes on top of the one with holes and put band...
I have a new propane smoker and am going to do 2 - 6 lb. buts tomorrow. I have been using a electric smoker and I know that wood chunks didn't work very well in it, but I haven't tried chunks in the propane yet. Can anyone tell me witch will work best in the propane smoker?
Thanks for any info.
I have a 9# processed smoked ham and would like to get more of a smoke flavor in it. Anyone have a idea of how long I should smoke It? Also any other tips would be helpful.
Thanks
I also had the same problem, a Kenmore or a GOMS. I bought the Kenmore and am very happy with it. The reason I got the Kenmore was because I have a Kenmore gas grill and love it. You can always get replacement parts if needed. I live in MI and use my smoker year round with no problem.
If you have or can get some Smoked Salmon, here is a good recipe that I use for a Caviar spread. Would be great at the party.
Smoked Salmon & Caviar Torte with Toast Points
You will need a 6 inch cake pan for this recipe.
Serves 6
1 lb. cream cheese, room temperature
1 Tblsp fresh lemon...
Last weekend I smoked some Trout and some Salmon, I used a basic brine and Hickory wood and they were way to salty. Yesterday I smoked some Sockeye Salmon and I cut the salt in the brine in half and it was still salty. Now I do like my salt but this was too much. I am wondering if it is the...
Thanks for the brine recipe, I have tried several recipes and haven't found one that I really like. This one looks good, I like the idea of Tobasco Sauce in it, I think I will like it. I will try it soon.