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Well due to an issue with the smoker this am, I now have a 9 pound shoulder which has been in the oven for about 8 hours.
I was a little sleepy when I moved to plan B and am now wondering if I should have done something different. I just threw it in the oven at 250 wrapped in foil. After a...
I have a 8 pounder that has been on for 4.5 hours and it is reading 190! Just checked the thermometer andit is reading good in boiling water. Anyone seen something like this go.so.fast? Any help would be awesome.
I was just thinking about the sirloin steak I was going to get ready for the grill tomorrow night. This is from a local grown cow we split with the family, so we were able to get all the beef cut the way we wanted (nice and thick) & it is the best way to buy beef as far as I am concerned. ...
I put on my first bird at 4:00 today. Put on some EVOO, rubbed it with Lemon Pepper and a little Garlic Herb seasoning and then some melted butter over the top. Cut up a little Onion, apple and lemon to stuff it - just went with what we had in the house even though it may seem a little all...
I have never smoked a chicken and am currently thawing one out for tomorrow, or Sat. It has been in the freezer for quite a long time - maybe a year or more... Seems to be looking pretty good with a little freezer burn around the wing tips. Anyone have an idea on if this is just to long for a...
It has been a while since I have smoked anything, but was thinking about some ribs for the game this weekend. I have done ribs probably about 6 - 7 times total & half the time they are what I would call perfect and half the time they were fairly tough. I have been using the 2-2-1 for the BB's...
I have been learning a bit about smoking over the last few months on the site and am working towards a new smoker. I have been looking around quite a bit and came across one of these at Gander Mountian today. They did not have one set-up, but I thought the size looked pretty nice for a propane...