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Yes, I know this is a Smoker's Forum. Earlier when I mentioned about how I wrapped the babybacks in plastic before wrapping them in foil someone asked why the plastic didn't melt. Since then I've searched all over the internet trying to find a temp that I could use as a standard for judging...
Sorry for lack of sympathy from the folks up north, but we still play golf in that amount of snow. Don't get much roll though, but the greens are firm and the water hazards take on a whole new strategy too...lol
My neighbor at our campground that turned my on to smokin' swears by FD Rib Rub. Gave me a bottle and it is very good. Makes a real nice naked rib. Anyone that wants their products can go to: http://www.famousbbq.com/bbqshop.html but I'd suggest trying to find it local 'cuz the Rib Rub from...
For longevity purposes, 'cuz half this stuff you guys smoke should be served with a side dish of angioplasty and a Cypher Stent, I'd have to go with brined chicken on a slow smoke. Even then my cardiologist would cringe at the sodium intake, but hey, (can't wait to do my first Fatty)...
That looks like an easy way to change the firebox. Buying two would allow me to have a grill basket fired up and ready to go when the first one was getting low. An easy exchange for a long burn without any down time or worry about how long the Smoker took to get to temp...
Perfect a Rub that compliments our Homemade BBQ Sauce
Smoke a Turkey, Fatty, Rib Roast, Packer
Improve my Brining technique
Make all Mods to my CG-SFB
This is the short list, being a Newbie, the whole Smokin' World is in front of me but I have caught the addiction bigtime...
What a great lookin' chunk of meat and a great Qview on how you did it. With your help I'll be able to whip one out and surprise everyone. for a job well done (actually med rare)...
I'm in the same situation as you with the CG-SFB and haven't made any Mods yet 'cuz it's in winter storage. But come Spring, knowing that I have to balance the heat in the cooking chamber, I'll let the two grate level thermometers installed first, the extension of the stack on the inside to...
Eric, another fantastic journey you've taken us on. I don't know what the "points for you" mean but you certainly deserve all of them 'cuz what you just did was a 300 game in the bowling world. None of us should have any reluctance in attempting to recreate what you just accomplished, I mean...
I couldn't agree more. This site is the role model for all other sites. The short time I've been here has been like sittin' in a college class. The info passed around here is pertinent and to the point with Qview to boot. It has saved me more money and time than I can imagine, especially...
Over the yrs Mr. Dance has recorded many outrageous bloopers. Through his Website his Blooper CD's are available, not to mention all of his Fishing Technique's DVD's. If you're a fisherman and would like to check out his Fishtalk Forum come visit us at...
I can say from a Newbie standpoint that having to search around through all the present and past Threads can be a daunting task. None of us wants to keep asking the same 'ol questions over and over again, but as Newbies to Smokin' and wanting to be as diligent as possible when it comes to the...
Eric, Happy Birthday to you and the little guy. As coincidence would have it, today my wife and I were at Sam's Club and they had a bunch of different sized vacuum sealed pkgs of Ribeye (my favorite) without the bone. I was handling one about 13# and she asked me if I wanted the butcher to cut...
The oven door isn't so bad because of the quick rate of recovery for the heat, plus the meat is in it's own steam pouch, but never open the pkg to check the meat till it's been at least 2.5 hrs. Oh well, it's a good lesson learned. I learned the same lesson when I first started cooking with...
I use Bakers and Chefs wrap from Sam's Club. Never had an issue with temps causing it to melt, but then again, 225-240 isn't all that hot in the big scheme of things. Oven bags would probably work equally as well...
Follow this procedure without "checking them", adding wine or anything else, or even opening the oven door, and you'll produce outstanding ribs...
Your ribs were probably not overcooked, they just weren't left alone to cook...