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Recent content by rbrinton2373
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Hey Y'all It's been a while since I've posted anything and I was wondering if anyone has tried smoking a gyro cone loaf? Not the pre-sliced stuff and if so if they had any ideas on time frame in the smoker. I have a 20lb loaf that I was going to do gyros for the superbowl sunday. The other...
The newer tanks are aluminum or even plastic. Thanks to my job I know a guy who has access to old ones that are steel. If that doesn't pan out what would be a good alternative. I am an little hesitant to use propane but I'm sure if it is vacuumed and wasted enough the danger is reduced or...
Also I know there are percentages and ratios for size of the fb to the CC, openings for airflow etc...anyone know of a post or a link to somewhere that lays these all out?
I know this depends on many things but what would you say the costs would be for materials to build? I plan on using a 150gal water tank from a concrete truck and figure I could get a used trailer to mod for 300-500 dollars. Other than that how much extra will this cost? And from all the builds...
Before I ask this question let me preface this with I do know that it varies depending on the smoker, weather conditions, cut of meat etc.... to reach the right temp for the meat. But everything I have been reading says that beef seems to take 1.5 hrs/lb to cook. I also know that other roasts...
that sounds like a fun tradition. Might have to start something like that. Maybe not Christmas as we have a lot of traditions already for that but maybe Easter or some other holiday. I believe the recipe may have originally called for buttermilk in mine as well but probably due to...
I am not sure where would have been the best place to post this and i am not sure how many people on here are of Danish Ancestry but I dug up an old recipe of my grandmothers that she would make for us every time we came to visit, and thought it would be a nice treat for my kids and my wife so I...
For several years now I have been contemplating opening a BBQ restaurant here in Northern Utah. I just get so disappointed everytime I try a so called BBQ restaurant that It makes me want to open one even more so. I have managed for different restaurant chains and have a good handle on how to...
I just rubbed down my pork belly with hi-mountain BBBcure, and have them sealed in ziploc bags. The instructions with the cure call for flipping the bags at the 5 day mark, but I have read on numerous posts that people flip them daily. I imagine doing it daily would ultimately be better but am...