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hi,
smoking pork ribs today and have some terriaki maranade on them.. is there a teriaki sauce i can make for them? feels good to be smoking again.....was out of commission for awhile but starting to get back into fun again!
kathy
Hi! I"m back! today I am smoking babyback ribs! used a rub from the recipe section here and a recipe for sauce is on the stove now!
I was out of town and did not have the chance to leave the rub on overnight so i hope they will turn out anyway!
I have been working on the picture thing and...
Last night was a success! Everyone loved the brisket and beans! the salmon and cod were great appetizers! thanks for the bean recipe!
thanks for all your help! this is sooo much fun! ribs are next on the menu!
i have pictures but have tried everything that has been sent as to how to...
I have tried and tried to send a picture but to no avail!!! Please send me some guidence!!! I must be having a brain cramp or smoke inhalation problems!!!!!
thanks!
Hi,
I just took the brisket off the smoker and wrapped it up and put it in the cooler... I started in the middle of the night and my company isnt coming until 5:00 and we arent eating until 6:00 . will it stay warm? should i check it or leave it alone? I can always heat it up if it is too...
hi,
I put a rub on the brisket this morning...thursday....i am smoking it saturday... a friend gave me a bag of wood mesquite chunks.. i have been using the chips... is there anything different about using the bigger chunks? do i put only a few in at a time? My smoker is the weber that i...
I soaked the turkey in brine of salt, garlic and onion powder, pepper and threw in some home grown rosemary sprigs and a basil leaf... smelled great this morning! I covered each piece with a bacon strip as was suggested somewhere on the forum. it has only been on for a few hours.
My smoker...
hi,
I am smoking a turkey tomorrow.. it was a big one, in my mind! 15 lbs .so i cut it up and am brining it as i type! i assume it will cook faster cut up or am i wrong?
thanks,
kathy
hi!
SUCCESS!!! thanks to all those who helped me through this!!!
i smoked it all day on the weber turned smoker using a hot plate and then when i went to bed i wrapped it up in tin foil after covering it is applejuice and vinegar and set the oven on 180...because the meat temp was not high...
I have been smoking the ham all day in my weber that i turned into a smoker using a hot plate... i do not want to stay up all night....it isnt done...can i wrap it up it tin foil and put it in the frig and finish it tomorrow? or do i have to put it in the oven now......do i leave it on 170...
we were just given a 10 pound bone in ham(uncooked)! I think this will take wayyyy to long for us to smoke! can we partially cook it and finish in the barbeque or oven or the other way around? or will it take less that forever to smoke it??? how should i get it ready to smoke?
i did smoke...
Hi!
I live in California and have just made my first smoker out of an old weber! I smoked salmon today and it was delicious! cant wait to try other things!