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I've been reading around on the forum on brining turkey and other meats. So now I have a question: when you brine meat before smoking doesn't the meat pick up a lot of salt that you wind up tasting in the final product?
I sure hate to admit this, but the more brisket threads I read the more confused I get. I'm gonna try smoking a 3 pound hunk of flat tomorrow. It's in the fridge right now with some rub on it, and the oak chunks are soaking. I'll be using a GOSM propane smoker.
I understand the 225 - 240 F...
A man in Phoenix calls his son in New York the day before
Christmas and says, "I hate to ruin your day, but I have to tell you
that your mother and I are divorcing; forty-five years of misery is
enough".
"Pop, what are you talking about?" the son screams.
"We can't stand the sight of each...
Hello All -
Broke in the new GOSM today and all went well execpt for the fact that the smoke didn't last long at all. Filled the box with small chips of oak, (about thumb size), filled the water pan full, and fired it up - kept it a shade over 200F. Started smoking in 10 -15 minutes but...
I'm getting ready to get my first smoker - a Great Outdoors Grill Co. 34" Smoky Mountain Gas Smoker. Is this the Big Block you folks are talking about? If it isn't, does anybody know anything about this unit? I sure don't want to get burnt buying my first one to learn on. Many Thanks. :?:
Hi everyone! I'm thinkin of gitting a Great Outdoors Grill Co. 34" Smoky Mountain Gas Smoker - the Walmart special. Anybody know anything about them? Are they any good? I don't want to spend a bunch of money on one and I know absolutely nothing about buying a smoker or smoking meat - I just...