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Sorry about the Qview, but I figured smoking the fish at work was pushing my luck as far as I wanted to go. Camera in hand might have been a bit over the top.
I used Granny GutZ Smoked Fish Recipe. I found it here... http://www.steelheader.net/ubbthread.../o/all/fpart/1
I rinsed the fish off pretty good, but the pieces were fairly small, so 12 hours might have been a bit too long. I think next time I'll try 6 hours.
One of the guys at work brought in some silver bass he and his father in law caught on the weekend, so I brought the smoker into work today. I brined the fish for 12 hours last night and rinsed them off this morning. They were on the smoker for about 4 hours and other than being a bit on the...
Thanks guys.
This is what it looked like after 45 minutes wrapped in a towel. I let it got to 170 then wrapped in foil and put it back in to 196. I was going to go to 200 but I didn't want to wait any longer.
And carved up ready to eat/
I'm pretty impressed with the outcome, but will need...
Hi guys,
If you have been keeping track of my other post -- http://www.smokingmeatforums.com/for...ad.php?t=18462 I'm doing my first ever brisket in my new electric smoker. Thanks so much for all the help so far. I thought I'd make a new post just to do the Q-View thing and try to keep my newb...
I think it's all good now. I have the temp of the smoker set to 225. The temps have really slowed down now and after 2.5 hours it's hovering at 150. I opened it up to have a quick peek, and it smells really good. I can't wait to sink my teeth into it!
Brisket is in the smoker. I don't know if my thermometer is right or not, but the temp of the brisket is already at 140 after only an hour. Now I realize that it's only a 5 pounder, but doesn't that seem a bit quick?
Oh wow, makes a huge difference when you have the smoke box installed correct. Smoking like crazy now.
Thanks for the help guys, but one more question for today. My brisket is all thawed out in the fridge and I have my "Jeff's Rub" all mixed up. Should I rub the meat tonight and let it sit in...
The smoke box sits right on the electric coil, but there is about a half an inch to of air space to where the wood goes. It looks exactly like the Masterbuilt electric smoker. I'm trying again now, should know shortly.
Thanks guys.
I sprayed it with some vegetable oil and has been going for a couple hours now. I must say, I was surprised how quickly it got up to temperature. I also put some wood chips in the smoke box, but don't seem to be getting hardly any smoke. What am I doing wrong? Oh by the way, here's...
Ok I talked the family into giving me the smoker a day early so I could get it seasoned so I can use it on Sunday. Problem is the instructions don't say anything about seasoning it. Any suggestions on how I should go about doing this?
Oh by the way, we went out for lunch today to this new BBQ restaurant in town, and I had a brisket sandwich. Freakin awesome man. If mine turns out 1/10 as good I'll be one happy camper.
Thanks for the links guys. Seems simple enough. From what I gather, I should try to keep the temp in the smoker to about 225. I have read on-line that it should take roughly 1.5 hours per pound. Does that seem to be in the ballpark? Looks like I'm going to go ahead and use Jeff's rub recipie...
Hey guys,
I just joined up the other day and I don't even have my smoker yet. My wife and kids bought me an electric smoker for Fathers Day. Well anyway, to make a long story short, my brother sent me home with a beef brisket. Am I crazy to do a brisket for my first try at smoking? Well just...
Complete newb here, but wouldn't a combination of soaked and dry be the best of both worlds? The dry stuff would start to smoke right away and the wet stuff would start to smoke later on after it dries out. So in theory wouldn't the smoke last longer?
I made it to Unadilla for the National 2 years ago. I would love to go again tis year, but I don't think I'm going to make it. Here's some photos ... http://smg.photobucket.com/albums/v3...nals/Unadilla/