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Just came across this thread, Lowes has the wireless unit on sale at $20 so thougfht I would get one. How far can you get away from the smoker when you are using it.
thanks, Bob
Great looking chicken Scooper, and sounds as though it would be a taste that my wife and I would really like. One question..I'm assuming the 2.5 oz. each of salt and sugar is weight and not volume, am I right?. Man if there is a to screw something up I will find it and I want to do this in the...
This i such a great forum and even though I very seldom post anything I do check the posting of others regularly and I feel I know most of you so it saddens me to hear of Paul and Kathryn, my prayers are going up for the two of them and all others that are having a tough time now.
Bob
Hey good to hear from you. Sounds as though you have all the goodies to really keep you busy smok'n. I have relatives not to far from you , Ohio, in Ashtbula county. Have never done steel head but have done lots of salmon.
Bob
Hi Bear, I did a 3# batch of sticks using your recipe and they turned out great, my next batch will be bigger. I have a question for you, there was a recipe from Mortons that was similar to yours but yours sounded better. they used the same amount of TQ as you but they say to keep refrigerated...
Good to have you with us. I have smoked a lot of salmon and if it is smoked salmon you want, it takes a lot longer than 45 minutes. I always brine mine first for a couple of hours in a salt and water mix. Take it out and pat dry with paper towels. Then you can put you sugar or whatever on the...
Thanks rbranster,Blue,fireitup,forluvofsmoke,jaso,grizzan siz, and White cloud. Appreciate all the help, I think I' going to smoke and foil on low heat and slow.
Bob
I found a small piece of meat called "Flat cut angus brisket" that was marked down so I brought it home. Now I'm trying to figure out what to do with it. It is only a pound in weight and about 1/2" thick. There is not a lot of marbeling so I'm thinking I should let it marinade a little and then...
Bought a sirloin tip roast (is this the same as a tri-tip by the way) I used a marinade we liked and mainated the roast only for 1 1/2 hours and put in the CGSnP. The smoker was at 225-230. I pulled the roast at approx. 2 hrs internal temp was 137. I double foiled and let rest while I did some...
Thanks Irishteabear, Raceyb, mballi, werdwolf, Dude, and Fire It Up, I really appreciate all the answers and comments and raceyb I necer thought about the frozen ribs from the store containing brine. Many thanks.
Bob