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I am about to use this. Does using the...sticking agent (don't wanna give it away) make a difference? Had never heard that before. I was going to just put the rub on and let it soak in for an hour or so till I read this.
Thanks! Being able to contorl the temp and keep it stable made these cook a little quicker than my ECB, sitting around 158 right now. Also that much meat would have been all I could cram into the old one, there's tons of room here!
Gonna throw some ribs on too. Should be putting them on round 11:30
If you use the stikyed pulled pork recipe, and the finishing sauce, along with any generic rub on here, I PROMISE you people will be in awe. I do that about twice a year, smoking as much pork as my ECB can hold, and everyone thinks I am a genius. Truth is it could not be easier, but no one has...
I want a new smoker, I have an Electric one now (ECB) and I want to get a cabinet style with a bit more to it. I am not going pure wood, as with 2 little ones I don't have the time. Is propane better than electric?
What's a good cheaper model?
what temp should i throw it in the oven at? I don't want to dry out the meat just for the skin. I also considered chucking it on the old gas grill right at the end, if it'll fit
I'm debating smoking a turkey on t-day (with a practice run this week). BUT, I only have an out of the box electric brinkman. I see many people smoke at 300 degrees with turkeys, but I cannot hit that. I think i get around 225 usually. At that temp is it going to turn out ok? Will the skin be...
i have done this smoke 3 times already, all awesome
now for my football draft i am pulling our some frozen to use
questions:
thaw first and then reheat? or just put in the water frozen?
and
how hot is the water you use?
since i have never had lox, i guess smoked salmon is ok!
I was just concerned after browsing here that the Good Eats method could be too salty or too long of cure/brine.
I am planning on doing this tomorrow, so I can spend the full time he recommends if the result will be good. If there is an...
I just wanted to say I have done this twice, the last time for a 4th of July party. I smoked 30 pounds in my ECB, it was pushing the limits to be sure! But everything turned out GREAT, I swear every person at the party complimented me on the pork, and several want me to smoke it for them some...
I was going to smoke some salmon and use Alton Brown's good eats recipe: http://www.foodnetwork.com/food/reci..._15110,00.html
BUT, it looks like it cures/brines longer than most on here and has more salt.
Has anyone tried his method? Is it too much?
I'm just looking for a simple recipe or...