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I am going to try to smoke some beef ribs for the first time. I plan on using the 3-2-1 method at 225-250. I have looked around and tried to get an idea of what I am doing, but one question remains un answered. When I apply the rub on ribs, do I need to use mustard to get it to adhere to the...
I want to do a Candian Bacon soon and I see that a lot of people use Tenderquick as their curing agent so I looked at the Mortons's website. Mortons listed as Tenderquick ingredients as follows:
"Tender QuickÂ174 mix contains salt, the main preserving agent; sugar, both sodium nitrate and...
This is the first time that I need to start my meat the night before. I am making a 10lb shoulder, so I estimate my smoke time may be somwhere @15 hours (but I'm a novice, so I could be wrong.) My wife wants to have family over, and eat sometime during the afternoon, so I estimate that as 3pm...
Do you need a separate thermometers to guage the temp inside your smoker and whatever you are cooking? My smoker doesn't have a temp guage on it and was wondering what I need to buy to find out my temps.
Is there any benefit from soaking wood chips in anything other than water? I know there's some debate as to whether adding juice, spices etc... to the water pan really flavors the meat, but what about the wood?
Just registered. I live just north of Ft. Lauderdale and stumbled onto this website while researching my latest obsession. My neighbor turned me on to smoking food about a year ago when he lent me one of his Weber Smokey Mountain Smokers (his backyard contains all sorts of grills, smokers, and...