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I usually struggle with removing meat from the smoker if it's too large. It's too hot to handle. I'm always fiddling around with tongs and a spatula doing the best. I was thinking about getting some of these - http://www.amazon.com/Steven-Raichle...5449696&sr=8-1
Any comments? Got a better...
Has anyone ever used one of these?
http://www.flameking.com/store/
My dad gave me one to use with my smoker because I'm always guessing at the amount of gas in the tank.
I can't seem to find any reviews on these. I had something similar from Lowes in the past and it leaked horribly. It...
I've been asked by my mother-in-law to fix some barbecue chicken in the smoker for her birthday party. You know it needs to be good, so I need some good recipes.
She wants it smoked, but then with some sauce on it.
After doing a basic brine on the chickens, I was going to do a simple rub of...
When I smoke a chicken, I usually use the whole chicken. I brine it, rub it and then smoke it. I don't touch it again until it's finished.
I was thinking about using my own vinegar based sauce for a baste in the future. Should I still rub it if I do? Should I use the rub I usually use with...
I was smoking two picnic shoulders on Saturday and noticed something. There seems to be a difference in temperature at different rack positions.
Both shoulders were similar in size, but the top one went to 190 faster than the lower one. The racks were about 12" apart. I'm sure this is...
Didn't know how many people had seen this funny song by Rhett and Link, so I thought I would post it.
Enjoy
The Barbecue Song - A Review of BBQ in the Southern United States
What's the difference? I guess I can smoke both. Is one better than the other? Any recipes? Food Lion has them on sale and I was going to give them a try.
I bought a pack of Johnsonville brats this weekend and smoked them on Sunday. I used hickory for the wood. Smoked them for 2 hours around 225 - 250. They were 170 inside when I took them off.
Did I do this correctly? Are there any tips for brats?
I saw a similar post yesterday, but can't find it today.
I'm smoking pork butts for Labor Day and will be feeding 11 adults and 4 kids. At least 1 of the adults is a big eater.
How much (weight-wise) should I fix? Will a 7 pound butt be enough?
On Saturday, I loaded the smoker with what would be my first pulled pork. It was only 4 1/2 pounds.
Here are some photos. They are from my phone, so not the best quality.
My secret sauce to use before rubbing and for basting
Rubbed meat
Into the smoker
Look at it go!
Out of the...
I want to buy a meat cleaver to use on my pork shoulders. I want to try some chopped barbecue instead of pulled pork.
Any suggestions of where/what to buy online? I don't want to spend a fortune. I would like to keep it under $50, if possible.
This weekend I smoked my first fatty. I decided to go with an apple pancake fatty.
I used Neese's Sausage in a square. I mashed it out in a ziploc bag. I then loaded it with 6 Eggo mini pancakes and some apple pie filling.
I had trouble rolling it.
Once it was finished, it started coming...
Without a good resource for wood, I'm going to be forced to buy some online. Has anyone ordered from this place? Barbecuewood.com
Are there any other suggested places (online or offline)?
Does soaking the wood chips/chunks in different liquids make any difference? I usually use water with hickory and apple juice/water with apple. A friend told me about soaking hickory in vinegar before smoking, but I didn't know if that would really make a difference.
I'm a beginner when it comes to smoking.
I started with a Kenmore smoker that had to be replaced due to a leaking regulator. For some reason, there was no replacement part to be found by Sears.
I now have a Smoke Hollow #6. Using it for the first time this weekend.
Before the Kenmore quit, I...