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After yesterday's experience I think I have the tube figured out. It seems to be all about the lighting scenario. If you get it too hot it will produce too much smoke and only last a short time (1 hour are less in 12" tube). If you don't get it burning long enough before blowing out the flame it...
Thanks to all of you. I feel like an idiot. Today was the third time I used it and had problems the first two times. When I posted the thread I had glanced at the grill, thought it was out but after posting found it was still smoking quite well. I think the wind had disbursed the smoke and I was...
I have a 12" pellet tube and Traeger hickory pellets that I'm using in my 4 burner gas grill, using one burner with temp at 225 to 240. I keep the tube away from the burner being used so as not to "overheat" it but I can only get about 2 hours of smoke time from the 12" tube. And not a lot of...
The wife and I love Chuck Roast, both smoked and as a pot roast. However my wife now has trouble chewing the average chuck roast, however cooked.
I have a small chuck (1-3/4 lbs) that I want to make a pot roast with veggies, on stove top in a large covered skillet.. This roast is 1/2 of a...
A couple of years ago I read posts about smoking chuck roast. My wife said "that won't be any good -- the only way to fix chuck is in the crock pot with veggies. Well, I tried it any way and ever since, smoked is the ONLY way we eat chuck roast!! After almost 60 years I finally got one up on...
Hey all,
I picked up a small ( 5 lb.) fresh 1/2 picnic that I would like to do something with other than just having a smoked pork roast but I don't want to spend days waiting -- I'd just like to have something that tastes like HAM. Any ideas on what I might do cutting it in to smaller...
I'm gettin' ready to smoke another chuck and I've got a couple of questions:
1) Opinions about which is best, bone-in or boneless
2) I've always put mine on a grate in a pan with broth under it (un-wrapped) and then at about 140 sealed the pan with foil, put it in the oven and took it up to...
Yesterday I was reading some of the threads about how to keep the breast moist and tender while getting the thigh joint done, including the idea of breast side down. So I conjured up the following process:
1) The bird was 11 pounds which I brined overnight.
2) This AM I patted it dry, rubbed...
I have a GOSM which I generally love, EXCEPT that when I smoke a big load, like I did today (two 13.5 lb turkeys) I can't get the temp up where I need it (above 225) without the wood burning. I am going to figure out a mod to go to 275 - 300 and be able to keep the smoke. Has anyone already...
OK, Sumosmoke, I can find blackjack -- no problem. But what the hey is "red and white oak" I too am on the east (central) coast of Florida (Edgewater), just don't know what you are referring to.
JDR37
Jeff says use oak wood as a base and add other as you prefer. I have always been told that oak is too "stringent" for smoking and have always used hickory and/or apple. Can some one claify this for me? I live in Florida and there are two basic types of oak here. 1) Scrub or blackjack (which I...
OK Richtee, I'm gonna smoke up some pork balls -- if you hear a pig squealin' all the way up yonder, you'll know he is feeling the heat.
Might even marinate them suckers just to see what I get.
Thanks for the info.
I just bought a couple of racks that I'm gonna do Sat. I had the butcher cut of the skirt and tips so I've basically got St. Louis Style. My question is what to do with the tips and skirt -- has anybody got a suggestion that might be better than just smokin' them along with the ribs??
Thanks
OK, thanks for telling me about the juices -- sounds good.
RE the temp gauge, I am using the stock gage and have never checked it. I've got another one I'll check it by.
Thanks again.