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Hey Everyone.... I wass hoping that someone would have an idea what to do....
I just picked up a new MES 30. I have smoked a couple things and I noticed the meat was TOO smokey. I did notice that when I first dump the chis onto the chip tray, almost immediately I get big billowing smoke out...
Here is my first attempt at a pulled pork.
I acquired a 9 lb shoulder.
Had to clean off the skin.
Cleaned and ready for rub
Rubbed and wrapped
Went on the grill at 7:30 am
Mopped with Apple Juice and Bourbon.
Came off at 9:30 pm
Pulled and finished with SoFlaQuer sauce plus a...
Well here we go.....
Rolling out the Italian Sausage
Searing the Ham with Brown Sugar and Chipotle seasoning
Making the sauce...
On with the ham....
On with the Sauce....
Sliced Mozz cheese...
And the Pepperoni....
All Rolled Up !!!!
The Weave...
I tried using a SS smoker box on my gas grill. I have a question about placement. When I place it under th grates, the chips catch fire and burn up real fast. When I put it on top of the grates it does not smoke. What am I doing wrong????
Here we go.....
I decided to do something a bit easy for my first smoke. I'll be attempting a Pizza Fatty to be served at our Super Bowl get together.
I picked up:
Italian Sausage to be rolled out
Honey ham slices
Sliced Mozz cheese
Sliced Pepperoni
Tomato paste
Preperation:
I will roll...
Hey everyone.... Thanks for having me.
It is safe to say that I am a noob. Think of someone that doesn't know anything about smoking meat, and he knows more than me !!! But, I am a quick reader and I see this place has a ton of great info. I have wanted to dive into smoking world for a long...