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OK I'm asking for opinions from the senior guys on here. I am real new to smoking but have a fabrication know how. Anyone that would like to give suggestions on the dimensions A B C D and E please feel free. These would be based on a 24" diameter tank for starters. I don't have a tank yet but...
I'm going to do BB ribs using the 221 method and was wondering if during the foiling step if I could just put them in one of those disposable drip pans and cover with foil. I would put 4 racks in each pan. Does this sound reasonable? I have done ribs only once and just did them straight up...
So I smoked some sausage for the first time and I thought the flavor was great. Im wondering if someone would give me some tips on how to make them crispy on the outside. I can think of some things to try as in grilling first or after the smoke but I figure there must be a prevailing theory.
I bought some sirloin and cut it in strips and used a marinade. Was planning on smoking it at 150 ish till its done. I wasnt concerned but I have read a few bits and pieces about curing and safety and I wanted to make sure im not doing anything unsafe.
Anyone want to help me compile some info on smoking salmon. I have looked around the site and I could use some help.
Brine? times and recipes? how effective is it?
Comparison of results between cold and hot smoking?
Rubs?
General tips?
Anyone that would like to tackle part or all of...
I am into my 2nd smoke. I worked out a lot of kinks last week with a chicken. Anyway I have a rack of BB ribs and a rack of spare. I rubbed them last night and put them in just now. Im using hickory for smoke and was thinking of spraying them with apple juice as I have read on here. Waiting...
So I have been wanting to start smoking meat. I bought a brinkman vertical smoker. Punched a bunch of holes in the pan to get airflow to charcoal. With 2 chimneys of coal I have been at 190 deg for 2 hrs now with vents full open. I was hoping for a higher temp but its all I can get. I guess...