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Recent content by jdftwrth
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I have heard about reverse sear but seeing this was my first tri-tip was not too much into experimenting.
It was cooked to 135 and then sat for a bit, I never saw a chunk of beef disappear so fast.
This being Texas the choice of wood was mesquite with a little post oak toss in for flavor.
I have been thinking for months that i needed to replace my WSM 18" because I needed capacity but just could not see buying another smoker and then I saw the answer to my problem....
I smoked 40 chicken thighs yesterday and it went like clock work.
That addition from the cajun bandit is...
The only problem i have with the bug zappers is that I seem to remember reading some place that the insect that gets zapped explodes when it makes contact with the zapper and the remains could scatter in a circle from 5 to 10 feet in diameter. The net effect would be that you could have all...
All I have to do is uncover my smoker and the flies start lining up.
I am thinking about doing some a couple of racks of ribs this weekend, chicken thighs and some country style ribs (all depends on who drops in).
It will be the first big smoke since I resurrected my wsm and sealed it up, my...
A lot of interesting posts on this thread.
I am a T2 diagnosed in 1997 and I have to admit that most of the commercial sauces and rubs drive my bgl crazy. Salt is an issue for me also, too much and it causes me all sorts of problems.
I live about 90 miles south of Fort Worth Tx and there are...
Well the suggestions have all been great, i gave my grandkids a say and they all voted for chuck roast (ribs give them problems with their dang braces) so chuck roast it is. I may toss a couple a dozen wings on the smoker after they have been coated with Jeff's rub and sat overnight in the...