Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Recent content by smohk
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I know this sounds like an odd question...but apparently I am the mastAr of getting done with my smoke and leaving the effing meter outside. It also invariably rains afterwards and POOF! no more temp probe. I've done this three times and I think I spend as much on the probe type meters and I do...
These turned out REALLY well. Much better than I anticipated. No pictures (they were leaving the plate as soon as I set it down for the next batch)
step 1...aquire chicken. I took the easy route this time and bought the off brand chicken tenders.
step 2 (as per Jeff's advice) anytime I think...
Thanx to the SMF, apparently I've become a pretty decent rib smoker. Seems another website I'm on a few people who had sampled the ribs were bragging on me. Another user of that website happens to be the executive chef of a spendy downtown Okc resturant (in a recently remodeled historic hotel)...
Last one. (After I ate of course lol) Thanx to evryone here for the tips, tricks and suggestions. There aren't any leftovers (dammit) for me to pick at so I guess it was pretty good.
Well, everythings done and I have two hours to wait. This sucks. I had been having trouble keeping my temperature up so I've been smoking stuff longer. I figured today would be the same but I guess I figured out how to control it better. lol Any tips for keeping this warm without drying it out???
I got a little ahead of myself and kinda forgot to score them. They are MUCH better scored and ALOT better smoke penetration. DO NOT skip that step like me.. oops.
Oh well live and learn (and eat the mistakes)
Here are the ribs when I pulled them from the foil. Do I REALLY have to wait another...
Hashbrowns, kicked up eggs (egg with Italian Essence of Emeril) (side note...don't buy the Italian Essense same stuff as regular Italian seasoning for 4 times the price lol) and some colby/monti jack cheeses.
Two fatties, 2 bologna's (1 two pound and 1 5 pound) and two racks of ribs.
Pulled the fatties and the small bologna (and had lunch lol) now just waiting fer dinner
Howdy (please say this with a thick country accent) I'm Jeff or smohk (pronounced smoke and no it doesn;t come from cooking foods...it came from cooking electronics lol) and I are frum Guthrie Ok. (Hicktown for the locals). Got a smoker for my sister and brother in law and then inherited said...