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Cooked 4 racks today....3 BB's and 1 STL cut. I'm trying one based upon a recipe in Myron Mixon's book and another with a recipe out of Chris Lilly's. Thought I would see how they compare to my own side by side. I know that they aren't really sharing any secrets but I got the books for my...
I've got a like new Amerique Cover that I forgot that I had...noticed it tonight in my shop. It is for the old style controller. New it currently cost $72, it can be yours for $40 plus actual shipping.
Been a busy week for the cooker
32 racks of ribs on Tuesday for our pre-harvest customer dinner.
2 practice briskets overnight last night for a lunchtime "turn in" today
4 racks of BB's this afternoon for a family get together. Just rub and smoke on these. Didn't foil until they went...
I did one for me and 3 to give to friends. The FEC looks a little empty with such a small load in there. The front two were really small at about 4 pounds and the rear two were just shy of 9 pounds.
I cooked it with Pellets but not quite at smoke temps...5.5lb beef tenderloin cooked at 350 on the FEC for about 1.5 hrs was shooting for 145 but went to 150 before getting it pulled off. A littlle done for me but the rest of the family thought it was just right. Marinated for 24 hours with...
Bought a 5.5lb beef tenderloin today on the spur of the moment for tomorrows dinner. Thinking I'm going to cook it at 350 in the FEC, any ideas on how much time it will take to go to 145 or so? I will cook to temp but don't want dinner to be late and with such a small piece I'm worried a...
8 racks of bb's about 2 pounds each. Gave one to my dad, one to a friend and the rest are for the in-laws this week (we're meeting up with them). I came home at lunch and started the FEC and prepped the ribs, 6 with apple rub and 2 with Rendezvous. This is the first time I had a chance to use...
I cooked 3 bone in breast for my wife this evening. I brined them with http://www.smokingmeatforums.com/wiki/tips-slaughterhouse-recipes-for-poultry but didn't have the cajun seasoning so I used Emirils Essence Chicken Rub in it's place. I only brined them for an hour and then I injected them...
I loaded the hopper full just to get a sense of how many pellets I will burn/hour. Won't need anywhere near 20lbs. Using Hickory today.
3 racks with apple rub and 1 with a commercial rub. 2 for me 2 to give away.
Added a vent cap this morning and have the controller set at 224 with the...
I've decided to sell my lightly used Stumps GF224 7 rack model. I bought this new in late January 2009 and it is in very good shape with the racks being nice and flat and not warped. The seal is still in good shape and the unit holds temp very well. The racks are 22.5 deep (front to back) and...
I"m in the market for a good used FEC 100 preferably with the IQ4 controller. Also thinking very seriously about selling my Stumps 7 rack...nothing wrong with it just think that Mrs. Carpetride would flip out if I buy another machine and don't let one go!
Did a single rack of BB's with apple rub today, went Johnny Trigg style when it came time to foil. Just dark brown sugar and a bit of my rub, didn't use Parkay. Rib's looked and tasted good. The inside pictures came out dark do to lighting and cell phone camera.
Just came out of the foil...
Thought I'd post a couple pics of today's smoke.
14 racks of BB's 2-2.25 lbs. each smoked on the Traeger. 2-2-.5 used Traeger Pecan pellets.
8 went to a party earlier this evening and 6 are going to be shipped to Sis-n-law and family.
Thanks for looking,
Doing a Boin in Loin (pork) today for my 4yr old's birthday party.
Rubbed it up this morning and it went on about 11. Gonna use Dutch's Mahogany sauce with Raspberry on it late in the cook. I did a small one back in December and Kid's and adults alike went nuts for it.
It's a beautiful...
Doing a fair size cook tomorrow (Monday). Got 30 pork steaks an 1.25" thick and 12 racks of BB's 2-2.25 lb. For simplicity I'm planning to cook the steaks on the Stumps and the ribs on the Traeger. Gonna fire both up both up at 4 in the morning and serve around 11:30 or twelve. Prepped all the...