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did some yard bird whole legs today
250f 2 hours and 30-45 min(they were at 170f0 then bumped to 350f to crisp things up last 20-30 min (finished at 200f just cause )
smoked with apple and maple
looks good so far
im in the hot but sweet moping
also biggest brisket i have done is something like 18 Lbs in the bag not sure what it was after i trimmed some of the fat off
was huge now i cant find much more them 13s
I was going to suggest using a pizza peel or a gigantic cookie spatula, but then noticed that camo handled unit in the pic. Is that a cleaver?
yep its my cleaver (non bone ) its about 4x8 blade
i thiink the fattie was about 15 inches long when i put the dough around it
in a nut shell
its HI pizza
ham pineapple red onion bacon spices
pizza sauce
smoked then dough sauced and warped around the works and run at 425f till ot goldened up a bit
sadly when i flipped fro cutting /prep board with dough on it it fell a part a bit
next time i have some mods to do...
nice due to wind mine ended up running 16 and a bit hours (13Lb brisket)
was good eats tonight tho and thats what counts
maybe next time i can try putting on a few treats
i forge for fun now and then but to pay the bills im a stockremover (grinder monkey )
i am a member of a few blade forums and would have thought there would be a little blurb here about what you use to slice down the great food
hope things are going well with your smoke
its cold and windy here and playing hell with my temps
but the show as they say...
brisket has been on now 3 hours and 20 min temp 120f having trouble gettign up to 225 in smoker. i bumped the gas up one last time and tht should do it
was here a bit before but after the crash i thought i would start posting.
so far things have gone well in the smoker (not sure of lingo) its a gas 18inch cabinet i got at gander mountain
have done lots of reading and just a few smokes on my own so far but that's something i hope to change...