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I tried the EQ method for the first time with this half loin. I must say, I think I’m a convert! Basic cure of salt at 1.5%, cure #1 at 0.25% and sugar at .75%. Smoked at 275F over pecan and apple under IT 140F. Let rest and wrapped.
Here are some pics:
The back of the firebox leads up to this long, horizontal chamber/box
That horizontal chamber connects to the bottom of the vertical smoker.
The smoke and heat travels up the back of the firebox, into the horizontal chamber/box and then into the vertical smoker...
I can grab a pic of it tomorrow. The firebox has a chimney going up the back of the smoker as well which connects to the vertical smoker. It takes a bit to heat up (about 30 minutes longer than the horizontal) but gets to similar temp as the horizontal. If you close the cover on the middle smoke...
I picked up this smoker from a neighbor for $600. It was in good shape but I scoured off what rust there was, gave it a good cleaning and a fresh coat of high temp enamel. This was my first time running it after a test burn. I smoked a brisket, a chuck and two racks of StL ribs. The brisket was...
Vernor’s is a very “Michigan” thing. It’s a type of ginger ale. It’s great in a Boston cooler and worked well in this sauce, but I don’t usually drink it (I don’t drink soda much).
My buddy in Texas sent me some Buc-ees BBQ rub to try so I slathered a butt with mustard and rubbed it up
I smoked it over maple wood at 255 until IT was 170, then foiled it and added some Vernor’s for that Michigan twist.
Made a finishing sauce out of the juices, Vernor’s and mustard
All...
Just got a hog processed and I needed to clear out some pork from the freezer, so I decided to make breakfast sausage. I still had some maple syrup left over from bacon making, so I used that to give it some sweetness.
The seasonings laid out for 10lbs of sausage:
1 c Grade B maple syrup...