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i didnt notice if anyone said this already, but i hope youre not using the thermometer on the lid to gauge your temperature. its easily 40-50 degrees hotter on the cooking surface than where they 'wisely' situated their stock thermometer. i learned the hard way.
i score mines from http://www.bbqgalore.com/. they have a decent selection of woods with a very inexpensive shipping system that encourages you to buy in bulk. my only critique is that their barbechef brand of wood chunks tend to contain a good amount of chips as well, so while the bags do...
hi guys...i wanted to ask everyone for their tips on how to smoke ribs for their optimal 6 hours without making them so dark in color. im looking for that red, almost glazed color. is everybody glazing them?
the way i do it now, they come out tasting quite amazing with the...
ive used leftover pulled pork for some amazing fajitas, being that shoulder meat is whats traditionally used anyway. saute some green peppers, onions, and roll em with flour tortillas and sour cream. its a nice way to get 2 dishes out of one product.
in my quest to prove that everything tastes better smoked, it dawned upon me that duck breasts would be fertile, unchartered territory to prove this theory. anyone have any experience with this?
does the EVOO help in crisping the skin? ive tried using just the dry rub on the skin and under, which makes the meat amazing but the skin tends to come out a little gummy. i guess finishing them directly over the flame would also work, but im afraid of drying it out in the process.
it sounds like you might be placing the rib rack too close to the firebox side of the grill. ive found that its best to rotate positions of the foods a little bit. for example, ill start with everything on the extreme left side of the grill since thats where the heat is most gentle. the...
the differences in wood characteristics are subtle, but some meats and rubs just beg to be coupled with a specific flavor of smoke. for example, mesquite and chicken just dont jive but cherry/apple/hickory really make the meat sing. i like to think of different woods as being lighter or darker...
if youre gonna parboil it, you may as well go to applebees dude. 6 hours in a nice charcoal smoke with a clump of wood every hour to give it some smoke and you got yourself some ribs worth talking about
ill chime in with my experiences using WGC briqs. theyre very very good; much lower ash byproduct and uber long burn. it actually became a little of a nuisance because i needed to wait a full 30 hours from start of cook till the last of the coals burned down so i could clean the side fire box...
hi gang...newly registered member here. ive been smoking for about 2 months now, pretty much at every given opportunity. ive successfully made pork ribs (babyback and spare), pork shoulder, beef ribs, and chicken thighs. not so successfully: beef brisket and my first 'shoulder' (crooked...