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One last thing.....A friend of mine Jack Vogt from Sioux City, SD with smokenjacks.com (yep, that was a plug), had a Fatboy and a Wholehog, I think. He told me when he suggested the Party "it just makes you a better cook"!
Mine had a solid coal pan, but the ashes smothered the coals out quickly. So I cut out the bottom, and made a pan like what you have with ash pan, works awesome! I have heard about the diverter, but have not seen one. I can't imagine how it makes things better, when there is noo chance of a...
Hey Hogs, those stainless doors look WAAAY nicer than my black ones. MossyMo gave me a heads up to take a look at your new edition, its been too long since I been on these forums! Just a few of my opinions, don't worry too much about keeping the temp at or below 230. You will cook too low, and...
I would watch out using a tuna can, or any thin metal tin thing. I used a pie pan directly on my burner in my converted freezer, and it melted. Get a 6 inch stainless steel sawdust pan from someplace like sausagemaker.com or someplace similar.
I dont know if my Backwoods is considered a reverse flow, or a downdraft cooker. All I know is that the heat and smoke have to go up thru the walls, and back down through the chamber. With no direct path between the fire and the chamber, and water in the middle, I haven't been able to mess up a...
I would start the brisket the night before. When it finishes up the next morning to the temp you desire, wrap it in foodservice film purchased from Sams Club, then foil. Just reheat it once arriving at your destination. Depending on when you plan on serving it, you may have to cook for some...