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Recent content by meltyface
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Brinkmann Trailmaster Limited edition charcoal offset smoker / grill. Includes a BBQ Guru which helps to maintain the cooking temperature much easier and effectively.
Modifications include:
-access points for 2 temperature probes
- charcoal basket
- clamps to make a better seal
- BBQ...
I'd be carefully buying these, you have to dedicate some of the time solely to the wash and drying if these bottles to keep them working....o want a good bottle that I can keep from molding and is easy to clean and store.....thay has to be out there. . Oh and it doesn't freaking LEAK!
So I'm gathering I should by a dollar tree ketchup and mustard set. Poke holes in mustard and the top off ketchup to get the two main spray bottles that always fail in between cooks and make me buy moore
Any other options to get long lasting spritzing bottles for juices
So I'm smoking a butt tomorrow, and was wondering if anyone has covered a pork butt in Apple sauce then smoked? It could be good, or really bad by burning, anyone have any experience with this?
Damn so I'll have to rethink all of my recipes/temps/times :(....well it's worth a try....i was going to sell my brinkmann but I guess I may hang one to it until I figure this thing out.
Ok so I just bought a new Trager Texan yesterday and did my first smoke today (beer can chicken). I've been using an offset for years and I'm a little disappointed with this purchase. Hopefully someone can give me a few pointers to make me more at ease with this purchase. So the most...
So I usually rub the meat down the night before, inject with whatever it is I'm using that day (just so happened to be Apple juice today) I prefer a nutty wood such as pecan, add a pan underneath to catch the drippings with a little water to prevent it from getting to hot prior to cooking. I...
I need a little help. Does anyone know what I can use, or where I can buy something to control the heat in my smoker better. I tried making a makeshift tuning plate out of foil but that prevented a lot of heat from even getting into the chamber. I am wanting to cook a whole pig but the SFB...
I need a little help. Does anyone know what I can use, or where I can buy something to control the heat in my smoker better. I tried making a makeshift tuning plate out of foil but that prevented a lot of heat from even getting into the chamber. I am wanting to cook a whole pig but the SFB...
That's great news. I'm my own worst critic too, so having someone else think your food was better than you were thinking is always a nice surprise. I can't wait to find one here in San Diego I can go to and test my skills out.
I do have a make shift tuning plate made from aluminum foil, and it has been doing great for ribs and chicken, but this is the first smoke I've done this size on here......
I hope someone can help me real fast....I'm looking for this answer all over the place. I'm slung a Brinkman trail master with a side fire box and for some reason the SFB end is way hotter than I have been seeing....and I'm cooking three turkeys so my chamber is pretty full. Is there...
here's a look at the tuning plate mod made with aluminum foil I've been using....it distributes the smoke evenly but I'm having an issue getting the heat up with the baffle on the right.....but without it that side gets WAY to hot.....not sure what to do other than make bigger holes ?