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Going to do my first rib eye on the smoker this weekend, and just have a few questions. I am using the Cuba Libre recipe that I found here, but was wondering if an au jus was usued with this. Figured it was but just wanted to be sure. Also whats the best wood to use? I was thinking apple or...
Used the 3-2-1 method for the first time yesterday. Have to say those were by far the best ribs I have ever made or have ever had for that matter. Everyone at the table agreed. Used Jeffs rub, and had made his sauce but noone used it. they did tast it however and say that it was an amazing sauce...
Had a JD sausage roll so I threw it on the smoker with the ribs Im doing today. At 225-250 how long do these things take? What temp or how do I tell when its done. Thanks.
Wasnt sure where to post this and I am sorry its in the wrong section but I kow it will be seen here. I have a Brinkman SNP Pro. Latley I have been thinking of getting an electric smoker (yea I know that goes against the rules, but I really need the convenience right now) what is a good brand...
Im just doing a few racks of babybacks (turned out so good last weekend I actually had a request for them) and a few chickens. No butts or picnics this weekend. Think I will try a few fattys to fill the rest of the smoker.
Going to try a recipe that I have for a BlackJack sauce on a rack or 2. I...
Well I fired up the smoker at 7:30 AM this morning using Royal Oak. Got it stabilized at 225-250, and put the 4.5lb pork picnic which was sitting out the last hour after being treated with a good dry rub last night on the grate above the water pan. Along with a couple of chunks of the wild apple...
I am pretty new to smoking and have a few questions. I bought a Brinkman Smoke & Pit Pro used though it is like brand new. I know alot of you guys just use wood, but I have been using charcoal with wood chunks that I am able to buy up here at the local farm store (they carry the full line of...