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1.25 lb Ground turkey
.5 tsp Garlic Powder
.5 tsp Onion Powder
.5 tsp Course gr Pepper
.5 tsp Kosher Salt
Half Package Chopped Frozen Spinich about 5 oz
Chop the spinich even finer mix all ingredients together. Form 4 or 5 patties and place them in 250-300 degree smoker untill the juices run...
I create smoke with 100% apple wood pellets and charcoal for the heat. Next time I smoke I'll try to cut the smoke time in half to see if there is a noticible differance.
Question? If the smoke burns your eyes is it too much smoke?
I've been working on a home built smoker. The proto type is a thing of beauty. I work for the city of St. Louis Police department in the Communications support center. Our radio system which uses Motorola Micor Repeaters is in the process of being replaced. I started my project with a micor...
Hello, My name is Paul. My friends call me Paulie. I stumbled across this web site and I think it is great. I’ve been smoking for the last 4 years. Untill recently I’m considering smoking professionally. My brother and I are planning to open a resturant in May of 2008. Our mission is to offer a...
I tried to post from work and got a double post. Then I tried to introduce myself. I typed the message and then it logged me out. Hope this post works.
I love the taste of apple wood smoked meat. I use it exclusively. I think the key to using logs, chips, chunks, or pellets is to limit the amount of oxygen the wood recieves. I place my logs right on the charcoal using the indirect method of cooking.
I have a hard time finding apple wood...
I love the taste of apple wood smoked meat. I use it exclusively. I think the key to using logs, chips, chunks, or pellets is to limit the amount of oxygen the wood recieves. I place my logs right on the charcoal using the indirect method of cooking.
I have a hard time finding apple wood...