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I'm going to have to try the potato thing next time. Thanks for the reply, I do have it very close to the meat. The wind is killing my temps a little bit, it's tough to get it up to 230
Guys, I'm doing 3 racks of ribs today. Quick question though; I have a Maverick ET-73. I am hangng the smoker probe between the grates and close to the opening to the firebox. Is there anything wrong with this? I think this gives me a more accurate reading. Any thoughts?
Thanks so much guys!!
Here's what I'm looking to do and maybe I'm on the wrong path. Maybe I could do just a pre-cooked ham.
I'm looking for something kinda simple, like a 4 hour smoke. As you guys have seen, I need like a remedial smoking class!
Any suggestions?
Hey everyone, I hope you all had a great weekend!
I am looking to smoke a small picnic ham. I want something easy that is already cured. I need to get a little more practice; I have to get my temps right and get the hang of my new Maverick ET-73.
Can someone point me in the right direction...
Thanks everyone for the encouragement! If it was too easy, it probably wouldn't taste good.
I had a similar problem that I had last weekend but less so. The pork is really good but the outsides get a little charred. I'm guessing because I screwed with the temps so much (and not having the...
I probably should of thought about a windbreak when I first started. I'm going through a LOT of charcoal and wood right now.
It's an offset and it gets going again when I open the firebox. I guess it's not getting much oxygen.
I haven't given up yet. I'm trying to stick this out, it might take a little longer but I think I can still make it happen.
I took out the meat probe and got the temps more stabilized.
Well folks, this looks like this isn't going to work. I can't get my temps up above 195F. I guess it's too cold and windy out.
Damn, I just used Jeff's Rub too...
I'm going to try and bring the temp down in the smoker. I double checked the ribs with another thermo and it read the same thing.
I'm starting to think I should just shut this down and throw em in the oven.
Alright, so I'm giving it another try again this weekend. Just this last week I upgraded from my Brinkmann Gourmet to a BBQ Galore model. I also bought a Maverike ET-73.
Right now my smoker temp is 228 F. What I am worried about is my meat temp (ribs). It's reading 149 F and its only been...
Wow, those Bradley's look nice. However, I'm kinda with Walking Dude on this.
I really don't want to set it and forget it. I had a blast with my first smoke Saturday (no matter how crazy I got) and really enjoyed the whole process. I had the college football games on, the smoker going and a...