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Has anyone tried to use a pellet hopper on a reverse flow propane tank build? I have an extra 115 gallon horizontal tank and was wondering if I could use a pellett hopper. Any info is much appreciated
Ok, So I am getting close on this project and was about to just cut my exhaust hole and weld my 6" pipe in place when it occurred to me that I had this extra propane tank laying around. I had already done the calculations for my exhaust stack and now My question is, If i weld this extra tank on...
Dowes anyone know how most BBQ places can keep a brisket for a week and still when it ends up on our samich it is dripping moist. Do they pre slice it and keep it in a mop sauce or somthing to that effect? Mine after a couple days is terribly dry whe heated up for sandwiches. Any tricks of the...
I had this all planned but now am a little nervous. I was origionally told that if a propane tank was filled with water, it pushes all the gas out and is safe to cut because the chemical mecaptain(not sure if that is right) is non flamable and there just for smell. I really don't want any woofs...
Ok, I was going to do a 250 build but got these two tanks for nothing. One is a 150 and the other is a 116 gallon. I know it is probably overkill but I am now thinking about 2 reverse flows on the same trailer.
I am not sure if the 60 gallon air tank will hold up to the heat to use it as a fire...
This forum is great and I am jst getting ready to try my hand at a 250 gallon trailer mounter rf. I have done some research and I have read something about angle of baffle and height of exhaust and am somewhat confused. Will I need to angle the baffle plate in the smoker or can it be flat in the...
Ok, I have finally figured out how to get my brisket smoked and tender. Now the most difficult part. How do bbq joints keep their brisket so juicy. Mine is great the day it comes off the smoker but when reheated it is horribly dry. should I soak the meat in a broth before or while reheating? any...
I have never tried to smoke a prime rib before. This is usually the wife's dept. We let her oven roast them but this year we want to try smoking one for Christmas.
Would anyone happen to have a recipe for a rub that would knock your socks off on a smoked rib roast? If so I would greatly...
I have acess to 4 Water pressure tanks approx 6 1/2' high by 3-4' across. They seem to be about the right size but they also seem to be built out of a thin gauge metal. Will there be heat loss issues with these or does anyone have any experience with them?
I have not been much on taking pics of what we are cooking because I have always been more focused on the food but here is a pic of a pizza fattie done for the kids. SORRY here is a link, files were too large
http://s775.photobucket.com/albums/y...view=slideshow
I hope this link works.
Been browsing for a while now and just getting around to the roll call. Been smoking for a while and mostly on an old smokin pit. starting my first big smoker buildup now. Thanks guys. great forum.
I use a lot of hickory and maple and sometimes mesquite. I have a neighbor that swears by sassafras (not sure on spelling). I have read some places that you should not use it and other places that is has a sweet flavor to it. Has anyone other than my neighbor tried this?