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Just wondering what everyone thinks about this book. I got it over the winter to read, keep my head in the game. Do people like his instructions and method.
In the next week or so I am hoping to try it out (as long as I can get the WSM approval from the wife). He does have instructions for...
Looks like winter is finally clearing here in Upstate NY. I want to thank everyone here who helped and encouraged me last year. I had a few good smokes because of all the suggestions from this site.
I want to upgrade to a Weber Smokey Mountain - seems like you all have great things to say...
I dont know how many of you are familiar with Oscar's Smokehouse, but here in upstate ny, the place is legendary. Sadly, on Friday a fire destroyed their operation. In a bit of good news, they appear to have been well insured and the wheels will be in motion shortly to get the business running...
I am interested as well - I have the Weber Kettle, and I am thinking about getting the Smokenator. Looking forward to reading everyone's posts on using this device!!!
Hope the butts turned out good
Glad to hear you like the WSM, that's what I am thinking about for my smoker purchase. I might have to wait until next year, having a propane grill, the Weber Kettle, and my ECB (electric) - I would get hit with a rolling pin if I brought home another cooker. Plus - with all the rain we have...
One of the local BBQ Joints near me : http://www.pjsbarbq.com/
use this recipe as a mop http://www.cornell.edu/search/index....acts&q=&id=132
It is non-traditional (obviously) as far as rubs go, and they cook the ribs over coals, but rather than using a smoker, they keep the ribs approx 2 feet...
We continue to get drenched here in upstate NY. I was hoping to have Father's Day to be able to smoke some ribs for the family. But - our long range forecast has rain (and lots of it) running right through the weekend and into Tuesday.
I have only smoked Ribs and a Beer Can Chicken so far...
Does anyone do this? It seems most people are lump fans, and I have never used lump charcoal (still a beginner). Would like to try, but I have a lot of Kingsford left and wondered if you ever mix the two?
Thanks
Those look great. Just a little twist on the idea - we use Olde English Cheese Spread (Kraft) with some garlic salt, crab meat and butter (with a dash of hot sauce of course.
I've never made ABT's, but my first batch (hopefully this weekend) I am going to try them like that!!
Thanks for the...
Everything looks great...the wings are making my mouth water. Something I have never tried to smoke - after seeing your pictures, that has to change.
So you smoked the wings for 2 hours, then threw them on the grill at the end?
Thanks
I currently have a ECB electric smoker. I want to go to a charcoal smoker at somepoint (I have a Weber Kettle that I am learning on).
We often have family and small parties (20-25), so would an off-set smoker be too big for what I am doing. At most I would probably do 2-3 racks of ribs and a...
Looks great!!! We had wind and rain here in NY - not a good day for smoking, so I bagged it in favor of some cheeseburgers. I did roast a few pablano peppers for the hell of it - throw them in salads and put some on the burgers today.
Maybe next weekend - Love the dog pic!!!
I know everyone does things there own way, but a lot of the things I have been reading suggest using Wood Chunks instead of soaked chips.
They say the Chunks last longer, more smoke, so less opening of the lid (if using a kettle grill) and that helps keep temps steady and better cooking.
I...
Thanks everyone for the suggestions and added links! I am going to try a pork butt on Sunday if the weather is good (Bone In of course)
You guys are so helpful here!!! My biggest issue was the temp control and adding Charcoal which I think you all have helped answer. I did buy the charcoal...
Thanks for the responses. I do have the lift grates on my kettle, so that is a plus according to you guys. I guess my more specific questions would be :
1. When you add coals & wood chips - how long do you wait to put the meat on? Usually those coals are really hot - do you need to let them...
OK - I have now had a few normal grills on my weber - the standard stuff...burgers, dogs, steak etc...
I want to start smoking on it - any tips on the best methods for heat control, etc... I am pretty new to charcoal, so any tips will be helpful.
I want to start with a pork butt for pulled...