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My 1st Smoke!
I'd like to point out that I got him into smoking meat and showed him the SMF site Nice bird dude. And so the summer smoke off shall happen. -
Looking for advice...
I broke down and finally bought a MES. Since it's getting close to turkey time I wanted to do a turkey in the MES. For those who have one, is this smoker capable of getting the temperature up high enough to do the bird right? I couldn't get my charcoal smoker up to temp in the cooler temps... -
stuffed smoked portabella shrooms w/qview
Cool, thanks! Im hitting the store today for this weeks supplies so I'm going to pick some up and try them out!- everyday
- Post #21
- Forum: Side Items
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stuffed smoked portabella shrooms w/qview
How long did you leave them on? What temp? Looks like a great idea!- everyday
- Post #12
- Forum: Side Items
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My first Fattie, ever...QVIEW
Man this thing was tasty. We couldn't stop eating it. I think I'll try a breakfast fatty next and also one with a little more cheese. How long do these take for most people? I'd like to throw them on for breakfast but if it's going to take 3 1/2 or 4 hours its more like lunch! -
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My first Fattie, ever...QVIEW
It's getting there...158. Loins are done, butts still cooking. -
My first Fattie, ever...QVIEW
After looking at all the fatties, I had to try one. Did a simple one with sage sausage, tomato paste, pepperoni, mushrooms, mozzarella, pepper, all spice and wrapped it in bacon. Was so excited I forgot the before pics but here's one of it on the smoker. Also have two butts and two pork... -
Newbie from PA
I didn't try the 3-2-1 method, but I will next time. I like to learn how to do the same type of food in different methods. Sometimes I might like them fall off the bone, other times not. I think that's the best part about cooking! Going to stop at the local butcher and get a butt and... -
Newbie from PA
Hi All! I did my first experiment this weekend with about 4 pounds of ribs. I was able to get the temp stable the day before by playing with it after seasoning. I signed up for the 5 day course and followed the memphis recipe. I left the ribs on for about 5 1/2 hours around 215/225 adding a... -
Newbie from PA
Hi All, New to smoking but been grilling and cooking for years. Finally decided to get a Silver Smoker the other day. Seasoning it now but have a few questions. To keep the 225 temp how much lump charcoal should I use at a time? How much wood of the wood chips, I have hickory and apple...
