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Recent content by jeremy
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I have one of their gas smokers. I love it! It's very well built. I did have a problem with the door thermometer when I first got it. There customer service was great! I had a new one sent to me within a week. I would recommend them to anyone!
I put dry rub on three racks of ribs late lastnight thinking I would smoke them this afternoon. They are wrapped in plastic wrap. Well plans changed and I will not be able to start them until tomarrow morning. I have never left the rub on for over 24 hours before only overnight. Will they be ok...
I have a newbie question! This will be my first time doing ribs. I'm doing baby backs so I will use the 2-2-1 method. I know every smoker is different but how often will I have replace the wood over the 5 hours time. Was just wondering how much you guys usaully use? Is it possible to over smoke...
SoFlaQuer this was my first try at smoking. I read a lot of different things about temps and chicken. It was very confusing. Some people said they smoke chicken at 250 or less others said 325-350 degrees. I didn't know what to do so I split the difference and cooked at 300. I figured I would...
Debi I really like my Smoke Hollow. It held a constant temp with very little effort.
Smokin Stang sorry for the dumb question! What is the gas control valve you are talking about? Where can I get one? Also thanks for the contact info you gave me for outdoor leisure products. I contacted them...
Thanks msmith and Go fish!
Gofish thats right a few spuds and a couple of fatties. No rub or anything else just used a brine recipe a friend gave me and let them soak for 48 hrs. Thats all there was to it.
Hey all,
I did these two chickens last Saturday. I held the temp right at 300 degrees for about three hours. I was very impressed with my Smoke Hollow smoker it held at 300 degrees with very little effort even though it was only 13 degrees and cloudy with snow flurries. Here are the pictures...
That is one thing I have noticed looking at other brine recipes. This recipe has half the amount of salt called for than any other recipe I have seen. That must be one of the factors for the long soak time! I guess I will try it and see how it turns out. I will know for next time anyway!