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Recent content by stretch90
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I think this might be the problem because the water isn't really boiling which I would think it would since it's so hot. Maybe the thermometer is just off. Thanks.
Hi, I'm using a grill pro vertical propane smoker and I have the gas set on the lowest setting but the temperature won't go under 325. I'm making a brisket but I can't get it to 225. I've tried adjusting the vents but I can't get it down. Somebody please help. Thanks.
Thanks for the advice guys.
I'm doing the smoke now and the temperature is actually staying too high. I'm keeping the vents open to let some heat out, but it's also causing the wood chips to catch fire which is raising the temperature again. If I close it to stop the fire, won't the temperature...
I have a really cheap smoker, I can't remember the name now but it's a vertical charcoal smoker. Its definitely not very solid but it worked fine in the summer. So I guess the time factor is the biggest deal then?
Hey everyone. So, I'm still pretty new to smoking in general and so far I've only done it in the summer. I'm planning on smoking a brisket tomorrow and now the temperature outside is around -5 to -15 celsius and I'm just wondering how that'll affect smoking time or anything else with the...
Hey everyone,
I've just started smoking and so far I've made a brisket and a whle chicken. The brisket was great but I really didn't like the chicken very much and I think it may be because I used hickory wood chips, which I've heard can be kinda strong for chicken. Anyhow, I'm planning on...
It turned out great! But the smoke didn't go exactly the way I wanted it to. I couldn't regulate the temperature properly, but I've used it a couple of times since then and I think I got it down now.
Anyway, the meat tasted really great and was pretty tender. But since I had problems with...
If I were to do it in an oven, what temperature would be good enough to crisp it?
Also, how long does a whole chicken typically take on the smoker if its set at 275-300?
I'm not really sure how high I can get the temperature of my smoker, but I'll try to get it to 300 and see if that crisps the skin. I've been hearing that once the chicken is smoked you can't crisp the skin anymore, so it needs to be done before smoking....is that true?