Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Search results
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I can get a new smoker in March and will have about $600.00 to play with. I want an offset barrel smoker. I've narrowed my choices to an Oklahoma Joe reverse flow Longhorn or an Old Country Pecos and tuning plates. I like the capacity of the Oklahoma Joe. The Pecos is a hundred dollars less, but...
Some of them are marinating in ginger soy sauce and some of them are marinating in Teriyaki sauce. Will fire up the smoker in approximately four hours.
Smoked some leg quarters yesterday and they went over really well. The thermometer is located high, but I've found that if I can keep the thermometer at a temp twenty degrees higher than the meat is supposed to be, the meat turns out good.
I smoked a Boston butt. I know bullet type smokers like the back of my hand, but am just learning how to use an offset barrel smoker. The bottom half of the bottom half of the butt was a good bit doner than the top. I opened the smoke stack all the way, was that too much? Would partially closing...
After twenty years of bullet style smokers, I bought a stick burner. I'm accustomed to using wood chips with a charcoal/wood smoke, should I use chunks for an all wood smoke?
Smoking Boston butts with the new Kingsford Sierra smoker. I've smoked meat for over twenty years, but this is my first offset barrel smoker. It got mixed reviews, but mine seems to be fairly decent for a cheap offset.
I want to design my next smoker, but some of the steel prices I'm encountering are downright insane. Do y'all know of a source of affordable steel sheets?
I didn't have enough charcoal to get the heat up to 225. It was around 220 for over an hour. I'm going to have to season it again huh? I've opened up the dampers and chimney some in an attempt to raise the heat level and hoping that will work.
I didn't have enough charcoal to get the heat up to 225. It was around 220 for over an hour. I'm going to have to season it again huh? I've opened up the dampers and chimney some in an attempt to raise the heat level and hoping that will work.
Got a new smoker yesterday. It's a Kingsford Sierra barrel smoker. I chose it because of its capacity. Might have to get a wood stove gasket kit for it. How do you upload pictures on this site?
I have approximately a hundred dollars to spend on a grill and have narrowed my choices down to a Weber 22 inch original kettle or a Kingsford thirty inch barrel grill. I like the capacity of the Kingsford, but want to use my grill as a grill and a smoker. Which one would y'all buy and why?
Have anyone done this? I'm buying a Weber 22 inch premium grill because I can't quite swing a WSM at this time. Anyway, if any of y'all have some tips, it would be greatly appreciated.
I got three Boston butts and marinated two in Captain Morgan and apple juice. I applied a dry rub to the third one the night of the third and applied the rub to the other two right before I started the smoker. The smoker came with a vent and thermometer, but I want to replace the thermometer...