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Recent content by martyj
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Thanks. I've cooked a few briskets in my time but heading up close to the UP and the temps I'm sure will be cold. I'm guessing I'll need to do a refill about the 8 hour mark or so. I'm guessing I'll be in the stall around the time I'll need to reload. So I understand correctly, would you suggest...
Good morning,
I'm sure this question has been asked more then once but I can't seem to find the answer so I apologize if this is a redundant question. My question is this. I'll be smoking a brisket in cold temps this weekend and I don't think I'll be able to get the whole cook done on one full...
Thanks for the replies. I breasted these pheasant out so I'll just me smoking the breasts. Do you suggest brining the breasts. These are skinless. I was also thinking maybe I could wrap them in bacon. If going to 165 will be like chewing leather, do I go to 150ish?
Thanks again
Rings, that place is about 5 minutes from me. when I seen your post I was hoping I could pick some butcher paper up today but they don't carry it. Thanks for the info though. Looks like they have a lot of stuff
Question on butcher paper. Looking to switch over from foiling brisket to using butcher paper. Gordon's seems to be the only place local to pick any up. I was looking for pink butcher paper but they only seem to have peach or white. Is the peach actually the same thing as pink? Also, all the...
I haven't found a way to correct it but because of it, I don't use it anymore for anything but low temp cooks. I was shocked at how far it was off. I bought mine it 2015 as well.
Don't be scared to smoke the brisket at 250-275. I have an MES 40 and a WSM and I smoke all my briskets between 250-275. They turn out just fine at the higher temps. The one thing I can tell you though is my MES chamber temp isn't even close to what the digital readout says it is. When I put my...
Thank you sir for all the information. I did read your thread but after I bought KBB over the 4th of July. I'll try the Royal Oak next time around. On my initial light up, I'm only firing up around 12 briquettes, and putting them in the center of my ring. I start closing down my vents around 200...
Hmmmm. I filled that basket to the brim and only got 10 hours. I shook the ash off and all. No big deal I just had to add about a quarter bag of unlit to finish out the smoke. As this thing becomes more seasoned, will I be able to run at 225 - 250 with no water? I haven't been able to run that...