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It's been a few years since I've posted on here. I've still been smoking, but not a ton. I've always said I wanted a pull behind trailer mounted smoker some day. Well, I finally pulled the trigger and bought one.
I found a builder out of Snead, Alabama that goes by the name "Black Warrior...
I ordered some seeds from the pepper institute today. Guess that's what 17 inches of snow will do to a guy. They have a new jalapeno that is supposed to be almost as big as a bell pepper, called the NuMex Jalmundo. I'm thinking I could make some KILLER ABT's with these things.
Also saw they...
Well, I guess this could be smoker related. Just think of all the meat I can keep cold in this thing. And I can't even imagine how many cold beers I'll pull out of here while smoking goodies in the smokers.
Just the other day I really started thinking that I needed to try and score a dorm...
I bought a whole ribeye a while ago. It was a cheaper no roll, it was only $3.88 / lb. I've had real good luck with the thin sliced "sandwich" cuts.
Thought I'd cook this big boy up on the MES 30".
I brushed it with EVOO and then rubbed with a prime rib rub I make up.
In the water...
I just bought the King Kooker jalapeno 36 hole rack with corer. But my jalaps get pretty big. I was hoping to find another rack that had larger holes that held less peppers to also have to use. Can't seem to find any. Any suggestions?
I haven't had time to do any smoking lately with our 2 month old daughter, and this project I've been working on. I was getting tired of the existing garden fence and wanted something permanent and more visually pleasing
So, for the past couple weeks, I've been slaving away on a new fence...
A grocery store nearby has whole ribeye for $3.88 / lb. But when I inquired about them, I found out that they are no rolls (un-graded). I'm wondering if this is a big deal? I didn't know there was such a thing before I looked into this deal.
So my question is, fellow meat...
I wanted to give tri tip a shot after seeing them on here. I asked the assistant manager of the meat dept. about tri tip the other day. He claimed that 95% of them are shipped to the west coast, and they can never get their hands on any. Is this true? He also said the closest thing he had...
I used 1/2 lb of 80% hamburger and 1/2 lb of italian sausage. Squirted some pizza sauce in, then put down some minced garlic. I cooked a few strips of bacon and cut them into pieces and added them to the pile. I then sauteed some onions in the bacon grease, and put on some jarred mushrooms...
I got 16 lbs of pork butt going right now in the 34 degree rain
I promised pulled pork sandwiches for Xmas eve dinner with the extended family tomorrow night, so I went ahead and battled the elements. I coulda just thrown them in the MES, but tried that once, and the stick burner (at least...
I've called over 50 times since Monday, and got a busy signal each and every time. I called the 800 # and the local #. This afternoon, I finally got through. I chose from their automatic selections. After I went thru all that, it told me that my choice wasn't recognized, and started me all...
I scored a barely used MES on Craigslist for $80. This one doesn't have a vent on the top. I'm thinking about cutting one in. It seems that most people on here leave their vents open for taste and health issues. I can't imagine that it would be good to have the same smoke trapped in there...
I saw this awhile back on Craigslist. The first time they had it listed, it was $1000. Now it is listed at $500. Little too big for me.
http://cedarrapids.craigslist.org/for/1436958352.html
I followed his recipe exactly, but because of circumstances this moring, I got started late on prepping and was only able to soak in the brine for 6 hours instead of 8.
I got the fire going, then the lady came with a heaping stack of papers to sign for our house re-fi, so my fire was a...
I have a ton of jalepenos left on the plants still, and we're gonna start flirting with freezing temps here in the next week. I've never froze peppers before. I was figuring doing this for ABT's would be OK since they aren't crisp once they are smoked anyway, so losing crispyness by freezing...
I'm gonna put in a baffle/deflector from my firebox into my cooking chamber like many others have done. I've gone back thru and looked at several posts but am having a hard time coming up with any discussion on the gauge of steel/thickness used. Suggestions?
I'm gonna smoke up a rack of baby backs tomorrow. I've done a rack of spares once already and removed that membrane on the back. Do baby backs have that same type of membrane that should be removed?
Thanks!
I went to my town's compost site last night to grab some wood for a camp fire. I grabbed some of this stuff too. Looks like the cut an entire tree down, there is quite a bit. The main stumps look to be as much as 24" in diameter. I'm thinking it is maple, and wouldn't mind using it for the...
So last night I made my first fattie, which was the 2nd time I used my new grill as a smoker with the firebox. Thanks to FMCowboy who's recipe I pretty much copied. I used just plain ground pork. Didn't put any rub on the meat. Used pepperonis (and used the idea to nuke them for 20 seconds...