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Smiths has had an awesome sale on rib roasts. I cut the ribs off to cut ribeye steaks. I want to smoke the rib section. Will I do these anywhere close to how I would do pork ribs? Any and all info will be helpful.
Hello
I am smoking 2 briskets tonight. 1 flat to be sold to some friends. 1 whole , my first. I am curious as to how the point cooks in relation to the flat. I am assuming that I will be monitoring temp in the point to determine doneness, as it is much thicker. Will the flat over cook...
Looking for some info before starting my first chuckie's. I regularly do pulled pork, how will the cook time compare? I am actually going to be doing some pulled pork at the same time.
I have 2 pieces of chuck weighing 5.5 lbs. I plan to use the same method with the beef as the pork. Smoke...
For those that have smoked with both pellet smokers and conventional smokers. Do you find that you get a more intense smoke flavor from one over the other, if so why?
I have only smoked with a treager and I am completely satisfied, although my only comparisons come from restaurants. I do find...
For those that have smoked with both pellet smokers and conventional smokers. Do you find that you get a more intense smoke flavor from one over the other, if so why?
I have only smoked with a treager and I am completely satisfied, although my only comparisons come from restaurants. I do find...
Hey I want to do my first tri tip today. 2- 4 pounders, any suggestions would be great.They are pre marinated in a package from Costco, so expected times and temp info is needed.
I have been reading some of the posts about smoking cheese. I use a traeger for my smoking. I was wondering what ya'll thought about channeling the smoke from the stack of my smoker to a chamber that contains the cheese, via some kind of duct (dryer vent duct), instead of the soldering iron idea.
Hello
I started a 7.5 lb brisket at about 8:30 last night. I foiled it at 4 am at 160. When I woke up to go to church it was 183 this was at 8 am. It is only 190 now at 3pm. I expected it to be done when I got home from church. I know about the plateau , is that what I am experiencing? Do...
used Jeff's Carolina pulled pork routine.
foiled at 160 instead of 145. finished to 200, put in cooler during church, came home made Dutch's Mahogany sauce because it sounded so good, while the pork continued to rest. The pork turned out so well it didn't need any sauce., but ya'll already...
I am planning to do a couple of butts this weekend. I just read Jeff's post for the finishing sauce. A cajun seasoning is mentioned. I haven't looked yet, but do you think that seasoning is going to be available everywhere. If not , does anyone know of a suitable substitute?
What cut is it that is used for pulled pork? We have a place out here called Famous Daves that does what they call chopped pork. It is wonderful could that be the same cut as the pulled pork? I would like to try something like this next.
Thanks
I haven't figured out how or what the envelopes are for at the side of the threads. Every time I post something, the envelope has an arrow over it, but others are blue or shaded red. Where can I go to get an explanation of that?
what are ya'lls recommendations for this type of meat. Went looking for a butt, but they dindn't have one. Smoke time, foil , or no foil. want to do this tomorrow with some more abts.
thanks
hello
I tried some abts about a week ago. Some were hot , some not so hot. Much of the heat comes with the seeds, is that right? Obviously you need to clean them out before stuffing with cheese, so do I leave some of the seeds in or what?
thanks
I've read several comments on Dutch's baked beans, so I couldn't resist. I tried them today with some abt's, zucchini. and some chicken, first time I have had a full smoker. Sorry no pics, got to busy. Hey Dutch, fantastic recipe. I'll be makin them often