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That's the worst part of this whole day - - none of this is for today - it is all for Saturday!!! So, my lesson learned for thr day - - always, I mean always throw something on the smoker to eat today - no matter when you are smokin for.
I smoked all that - and I end up with ham sandwiches for...
1 chicken has a cajun spice rub on it and the other has a lemon-pepper seasoning on it. I've never smoked a whole chicken (or any chicken for that matter) - so it'll be interesting to see how it turns out!
OK, stoked up the fire a made sure the coals were ready to go:
(1) 12 lb brisket
(2) racks pork spare ribs
(2) beer-can chickens
(1) experimental "fatty"
Here are some "before" photos and more from thr "after" later today!
OK - we have a big birthday bash this weekend coming up. I'm gonna smoke a couple briskets, couple beer-can cluckers, 3 or 4 racks of ribs and a fatty or two.
So here is my problem. Due to my schedule at work - I have to smoke everything on Thursday (2 days prior). So what is the best way...
The end result...
OK, for dinner we served brisket, (2) racks of pork ribs, wicked baked beans, corn on the cob, and homemade mac & cheese topped off with bananna pudding!
The brisket was great tender & moist...but the "smoke ring" I was looking for was only on the bottom portion of the...
Hey Everyone....
Well, the brisket has been pulled and is "resting" nicely in the ice-chest, double wrapped in foil and blankets 'til 7pm - dinner time!!!
I think my smoker did great - it is a custom, homemade smoker that a fireman friend of mine made (for a fee of couse)... it is made out of...
I think with the temperature control it's more about just learning your smoker - this was my first time to even use my smoker - and I'm getting better at the temp control bit. I don't know about those guys that can throw a log on and go to bed - - I'm too anxious to see the results!!!
Anyhow -...
This being my first and all - why jump in the fire feet first!!! I feel pretty certain I'm in over my head at the moment.
I have a 12lb brisket, not trimmed too much, fat-side up. The heat wants to stay around 210... so I think that temp is OK, right?
Anyhow, yes, the temp is tough to...
OK, so I have a fireman friend that made me a smoker - - a huge smoker compared to my needs, but hey, I'll always have room to grow. Anyhow, decided today was the day to try it out.... just jump right in.
Fired it up - - all the paint on the firebox started to peel and bubble off - - ahhhh...