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Hey welcome to SMF. Looks like you are going to give these horndogs a run for their money.
*busts out the deliverance voice* You sure got a pretty.......uh....smoker.
No need to apologize about what type smoker you use. The only thing that matters here is that you smoke! I personally feel that an electric smoker offers the most advantages for greater success while learning to smoke (less to worry about in the beginning).
Anywho, welcome to SMF!
Bull
I am not 100% sure, but I think the Paul he was asking was me.
The funny thing is that I thought you might pipe up and say something to him about it.
To answer Vlap (Jeff) I have thought about a brick oven in the back yard, but the new screened in patio and part of the outdoor kitchen is...
I second that.
Vlap, and I grill Pizzas all the time. With indirect heat (@450 degrees) it works wonders and I do try to reheat the grills in between pizzas (doesn't always happen as we start with the adult type beverages while the dough is rising). We have also found that precooking the...
Hello, and welcome to SMF! If you are in the Tampa Bay area you should try to make it out to Brandon for the Smoke Out.
It's not love bug season your RV should be alright.
I usually brine my meat 48 hours in advance. While I only brine for no more than 24 hours (once again depending on the type, size, and cut of meat). Then I will introduce more favorings (Rubs, Injections, or Slatherings) and let it sit until the time of smoke to marry the flavors better.
I brine pork, and poultry. Although I have never brined ribs. Sugar added to brines does not make the meat taste like candy . Check out this thread. http://www.smokingmeatforums.com/for...ead.php?t=8185
Short answer = Inject with your favorite marinade.
I inject Boston Butts all the time, what can it hurt?
Brine/Marinade, Inject, Slather (mustard), Rub, and Smoke. Eat, and repeat.
What brine recipe did you use? That might have been the problem. Too much salt in the brine will do that. You want to use the rule of thumb of 1 cup Salt to 1 Gallon of water. It really (like most recipes) is to your taste. Some of my brines I use 1/2 cup salt per gallon of water, those tend to...