Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Search results
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
New WSM 18 with CyberQ. Did a rib smoke to warm up my technique, and today I had to do this brisket. Been in my fridge for a bit and it was SCREAMING at me to fire up that bad boy!
So this AM I fired up the rig, dialed it in to 250ºF, put a very basic salt-and-pepper rub on the brisket, and...
Been smoking on a GOSM gas smoker for several years. Finally took the plunge and got my WSM 18, along with the BBQ Guru CyberQ. Thursday I fired it all up for the first time for a break-in run. Everything worked the first time and it held at 275º +/- 10º for 12 hours on less than a half-load of...
As per the title, I'm always in search of perfection with ribs. I do pretty good most of the time. But... sometimes, not so much...
Background... Currently have a GOSM gas and a Weber 22 kettle with the 3-vane lower vent.
Last week I started a slab in the gas smoker, but after half an hour in...
Hi all. Just finished a great meal of baby backs. The only problem was that the thickest part of the ribs was too dry for my liking. Here's my setup and process:
Ribs are basic vacuum-packed from Safeway (all I can get here). GOSM propane smoker. Get it going with a mix of cherry chips and...
Not sure if this is the right place for this; please let me know if it should be somewhere else...
I have a GOSM propane smoker now. It's been OK but I've had a few challenges (see my other post from today). While not locked into replacing it, I am considering options on a different smoker and...
Hi all.
I have a GOSM propane smoker. Been using it for about 3 years. I get reasonably good results, especially with pork butt. But I'm trying to refine things and make it a bit more consistent. I have two basic issues...
One, controlling temperature is not easy. My goal is (and let's talk...
Hi all. I've been smoking pork and fish for a few years now and those usually turn out pretty darned good. A pork butt will usually be fall-apart tender when I'm done. I decided this past weekend to do a brisket for the first time.
Got a whole brisket (select grade; all that's available here)...
Howdy. I've been smoking pork butts for pulled pork for a little while now and finally have some qview.
Did one last weekend. Came out perfect.
Technique: Bilbo's rub prior to smoking. Smoke at 225º to 245º until internal temp hits 165º (~9 hours). Spray with apple juice every hour or so. Remove...
Here's one I like... It's a spin-off from SoFlaQuer's with a little more body...
1/2 C Cider Vinegar
1/2 C water
1/2 C catsup
1/4 C apple juice
1/2 C brown sugar
1 tsp Tony Chachere's Cajun Seasoning
Black Pepper
Red Pepper Flakes
Hot sauce to taste
Adjust hot sauce and sugar levels to taste...
Howdy, Y'all.
Name's Charlie Kaiser. Living in Kingman, AZ. Grew up in VA, and remember the "Three Pigs Barbeque" in McLean, Va as one of the best I've ever eaten.
I've been a grillin' fan for a long time (Weber gas, Weber electric). For the past year or so I've been experimenting with smoking...