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Recent content by huskerchef01
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Did you smoke those nuts or just slow roast them with seasoning? Looks like something I would like to try. Any advise on what I need to do to giving that a try?
If above is working for you stick with it. If you need to try something else, you might try adding some lump charcoal, as it burns hotter than regular charcoal.
Hi Mark. I might add my 2 cents worth here. I follow much of what the above have said. If you want to take your time let the smoker work low and slow. If you are in a hurry you can wrap the butt after it reaches 155-160 degrees in heavy duty foil and throw it into an oven until it reaches...
I bought a big green egg just over a year ago. It has been a learning curve using it, but I love it. I can put a large brisket on, close the lid and 18 hours later open the lid to some really good eating. I cooked a lot of good meat on that model of grill / smoker. I have several friends...
My name is Jim, and I have been watching this site for some time. Saw a post yesterday with somebody looking for information on an old smoker they bought. I happened to have the same smoker, so I registered to give the info they were looking for. I have been smoking meat for about 15 years...
The grill / smoker you have was sold by Sams Club several years ago. I still have the one I purchased and it has been a great grill / smoker. I do not use it much anymore as I have moved on to a smoker that I can control the temperature for long periods without adding charcoal all the time. ...