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Alder, the traditional wood for smoked salmon, might be a good choice. A light sweet flavor, and less density, which means less heat per chunk, than apple or maple if you need to factor that in. I have switched to alder for almost everything I smoke.
I have 2 of these smokers now. A single door converted to propane with a turkey fryer burner and a 2 door for charcoal. Instead of the square wok I used a stainles steel pasta strainer from Wal-Mart. $6.95 for the strainer and $8 from Home Depot for a 14.25 inch flower pot saucer to catch the...
I have a 19 Lb whole green ham cut into butt and shank ends, to prepare for my sons wedding rehersal diner Friday. Can I just skin it and use it like a boston butt? If anyone has another suggestion, other than pulled pork I am open to ideas.
We use cedar planks for cooking salmon, but not in the smoker. The planks are soaked for a few hours and the fish (usually) is placed on the planks then into the oven or grilled indirectly. The steam from the wood gives a subtle flavor, but the wood should only be lightly toasted not burned at...
I got the idea for my screen name after being stationed in Guantanamo Bay during 06-07. While I was there we would roast whatever pork we could get and hope the smoke would drift into the detainee camps. I was told by some guards that the prisoners thought it smelled great!
Hello Everyone,
I am a Navy man stationed about 70 miles north of Seattle. I got into smoking after I received a Brinkman square verticle smoker for fathers day. After a few modifications to actually get the thing to work I can't get enough! Just a few shoulders and 2 biskests so far, but they...