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I did a little googling based on some back of the napkin math that sounds like ti would fit about 6 large briskets maybe 8 if they are on the small side.
Thinking about a propane tank offset smoker. I am looking for the approximate number of briskets I could fit on a 250 gal./500 gal./1000 gal.?
Anyone have a good feel for this?
Anyone have a good source for information on vintage slicers? I was just gifted this. It appears to be a US Slicing Machine Company, a predecessor to Berkel in the US. It does appear to work. Any advice on cleaning it up/getting it usable condition?
I have a competition in Overland Park, KS coming up in a few weeks. I am flying in and the equipment/meat is provided by the competition. I need to get charcoal and prefer lump, but am not too particular on the brand.. Any recommendations on where to buy it?I figure I need at least 30 lbs.
If anyone in the KC area is looking of a KCBS event later in the season that is not too much work, check out the 6th Annual KC Kosher BBQ Championship. As a kosher competition the rules are a little different. They provide the equipment and meat which makes it a pretty easy (and cheap) event...
Check out the KC Kosher BBQ competition: http://vaadkc.org/kckbbq/
It is a little different than your standard competition, but they provide all the equipment and meat so a lot easier to get your feet wet. It is in a couple of weeks so I would sign up ASAP if you are interested.
Can I add additional cold charcoal to a a WSM mid cook? Last time I used a WSM whenever I added more charcaol I pre-lit it in a chimney but is was really hard to add it through the small door on the WSM.
Based on the conditions I will have I think I am going to spatchcock, brine in water and rub, and then rub with a butter rub combo before I pot the bird on.
Last time I smoked a brisket I got almost no bark. I wrapped my brisket in foil about 1/2 way through. I am considering not wrapping my brisket this time to get a better crust. Interested in what people around these parts do. TIA
I need to smoke a whole turkey for a competition in a few weeks, about 10lbs. Should I smoke it whole? spatchcock? or cut it into 8th? About how long do you think I need? (don't worry I am still going to do it to temp but just looking for a rough idea) Any wood recommendations? Any other...