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Recent content by tootall87
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With a little guidance from Mr T I enjoyed some amazing salmon yesterday. Per his recipe I brined the salmon for 18 hours over night. Quick rinse, pat and air dry for about 2 hours. Smoked over apple for about an hour. Hot damn those babys were good! Thanks for you help Mr T!
Tim
Question. I'm looking for a salmon recipe that will be served cold. Texture I'm looking for is the flacky dryer meat that is put on crackers with a spread for an appetizer? Is this that kind of recipe? Very new to smoking fish and want to give it a try. Thanks!
Brisket was on the top rack in the middle, fat side up. Mav probe was placed in the thickest part of the flat, not quite center, and about 3 inches inside the meat. The smoker temp probe was placed under the brisket on the second shelf. It and the analog gauge both read within 5 degrees of each...
Pretty sure the temp was correct. Never had this far off of a cooking time with anything else in the last year. I do have a diffuser. Pizza pan with lots of holes in it. Still kind of blows my mind. Shows I have a lot to learn still.
Morning gents. Need some smoking wisdom. Had my smoker (uds) for about a year now. I am attempting my 1st brisket. 13#er. Put it on the smoker at 2330 last night. Constant 235-240 temp all night using a maverick. Wrapped at about 0400 @ 160 IT. Woke up at 0700 and it's done. I am so confused...
Thought I'd share my take on chili. I don't see myself changing the recipe very much anymore because it was that good.
Started with a chuck roast a little more than 3#s. Smoked it over pecan and apple @250ish for 8 hours to IT of 200. (Took a little longer than I imagine a 3# roast would??...)...