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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...
Is there such a thing as "salt free" ribs that syill taste good?
Friend of mine out of the hospital a short time with a heart condition would like to have some ribs and I would like to smoke or grill some for him. I am wondering what I can use that is salt free and will still taste good. You...
Hope someone has an answer for me. Had a series of thunder storms come through our area last night and the wind uprooted an old grapfruit tree we had in the back yard. I was waiting until I had a few more sheckles so I could hire someone to cut the thing down and cart it away. Oh well, "tme...
I smoked two loins for a church dinner yesterday I cut them in half so that I would have four pieces (smoker's not big enough to handle the whole loin) plus they are easier to handle. I wrapped them in bacon sort of like a "fatty" but not quite as much. One piece turned out great, good smoke...
I have been trying to get some info from Char-griller, am interested in purchasing a model 1224. But the service and info e-mail addresses given on thier web sit don't seem to work. I'm wondering if they are still in business. I have looked in Lowes, target and wal-mart and they don't seem to...
I am looking for large resealable plastic freezer bags, two gallon or better. They will be used for marinating etc. and also for freezing large portions of food. I have looked in Sam's, Albertsons, and Sweet-bay. The largest they carry are 1 gallon. I have seen 2 gallon bags so I know they are...
Am thinking about buying a MES (the glass door model, 40" I think) I have read some reviews and although the unit seemed solid and well built to me, there were some negatives. I have noticed a lot of you have a MES and would like to know your opinion. Bob
I smoked a leg of lamb yesterday and was really disappointed in the taste, it was very bland. I didn't get a nice lamb flavor and it didn't seem to pick up the flavor of the smoke (oak and hickory, more oak than hickory).
I ran the smoker at 250-275. I wrapped in foil at 150 internal and left...
Read missLee's mussels and shrimp and what she had to say about the hickory smoke, I'm planning on doing some oysters in a week or so and will be using oak. Do you think that will work? I don't think oysters have as delicate a tast as mussels. How long do you leave in the smoker?
rrsteve