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BBQ Beef Lovers,
I've just recovered from a week of the flu and have not had a chance to do any smoke in almost 14 days. But getting back on the forum has made me very hungry and I thought I would post a couple picks of a recent chuckie I did.
It was a small 3-4# roast that turned out great...
All BBQers,
Our local grocer has these cuts of meat on the weekends and it has been very habit forming the last few months. I thought I would share them with you and let you see. They are mouthwatering delicious with very little left over. And the price has been a bargain at $1.97 - $1.99 per...
I am doing some country style pork ribs today and within one hour my probe showed 155 degrees in the thickest part of the meat. I checked with my fast read and it was reading 130. Has anyone had a Maverick read this far off? Any suggestions what it could be? I may go the website and order...
Guys, Did my first butt this weekend and wow I can't believe how much meat this produced. I am sure we'll not finish in time before it spoils in fridge. I may have to share with all the neighbors! But my question is can we freeze some safely? Thanks, B.
I have a few pics for viewing pleasure...
Well one hour into my first rack I just had to peek.
Avg Chamber temp - 225 (Lump and Pecan)
I will let you know how they taste. This is dry run for Monday.
-CentexCarnivore
And finally taking the plunge!
Just assembled my Silver Smoker today and ran a couple fires through the box to get it seasoned. Did many of the mods mentioned throughout this forum... many thanks for the hours of great information located here. It has made taking this smokin' plunge all that...