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Yes, jmas. I'ts quite seasoned.
Thanks folks for the positive remarks.
I put the left-over cabbage in a pot.
Poured some water in. Threw in
half of a crumbled fatty and the last
two ribs... Now that cabbage is just right.
My buddies were hankerin' for some ribs and the like. Wednesday's weather was great and the wind was smoker friendly. Smoked two of each - ribs, cabbage and fatties. Did some experimenting on the fatties. Half ground deer and half ground pork sausage. Folded in some corn and some onions then a...
I prefer eye of round to all other cuts. Mainly because it is not
too tough nor too tender. I believe if the jerky is too tender
it's more of a bite, chew then swallow type experience. Jerky should
be chewed, gnawed or whatever and savored to extract all the moisture and flavor you can possibly...
I will certainly post some pics. I hope to smoke some ribs tomorrow,possibly some fatties and cabbage. A gathering sounds
interesting... just depends on when and where exactly. I've noticed
quit a few Okies on the forum. I'm about 30 miles east of OKC, did about
6 yrs in Muskogee also. Not far...
Granny Moses was well known for her oppossum shanks.
Thanks alot smokers for the warm welcome. Looking forward
to gaining more smokin' knowledge from you folks.
Good afternoon to all you fine folks at this great forum!! typicalokie here.
I have been into smoking meat and the like for about 4yrs now and absolutely love it. My smoker is an old converted Kelvinator fridge. 70's model maybe. Not much for looks but dang can it smoke!! My favorite thing to...
Howdy, there folks. New guy here. I was just looking for a good topic to
join in on. I have the same mixer and attachment. I make alot of jerky mainly slab but some smoked ground jerky also. I had the same idea that
Up in Smoke did. Tried it. Worked great. No more cold hands. Plus it's a great...