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I'm rocking a 10.5 lb butt through my Masterbuilt right now. I keep the smoke on the entire way up to 165F prior to going in the foil.
I generally add a charge (small handful or one loading tray) of chips every 30 minutes on the Masterbuilt. Works a bout right at 225F.
This one went for...
I first shared this on the other smoking forum; thought I'd share here since I made yet another one of these last night and they are just soooooo damn good!
What do you get when you take 2 lbs of Johnsonville Brat, rolled and stuffed with 1/2 pound of smoked sharp cheddar cheese, 6 White Castle...
I had one hit its stall just after the foil, and it took a long while to creep that last 15 degrees or so to 165.
Personally, I think stalling after the foil is a good thing because you'll get more "liquid gold" in the foil at the end.
I wouldn't take that one personally - happens all the time on all kinds of forums. The main theme of this forum (and other forums on smoking meats) is very broad, your ham questions being a narrow slice of the entire pie. Sometimes we have to realize that what may be on the top of our minds...
I've done them several times; they're one of my family's favorites.
Steaks are smoked for 2.5 hours at 225. Then pull them out and apply a *thick* coating of your favorite sauce; My favorite is a "hickory and brown sugar" flavored sauce. Put them back in the smoker and cook for another hour...
Good morning,
I've been asked by my office mates to make a pulled pork shoulder and bring it in for lunch (8-10 people.) In order to do this, I'd have to cook the shoulder on a weekend and bring it in a day or two later and re-heat it.
Trouble is, we don't have a stove or an oven in our...
This is one of my family's favorites. It's easy and super good. I haven't tried it for Pastrami and don't really plan to - we just like straight up smoked corned beef.
The method I've been doing (in an MES) is to use a point cut corned beef (off the shelf of my grocer) and smoke it with...
I just scored a bunch of chips at the Gander Mt. while traveling in Erie, PA a couple of days ago. I took their last 3 bags on the shelf of Pecan; they were HEAVILY loaded with Maple so I picked up some of that too (along with Cherry and Alder just because it was there.) Didn't bother with the...
I got one without the window for Christmas - and I know the cost was $199.99 plus shipping.
Do you know how many watts the element is on that one?
EDIT: I just checked that link, and the "specifications" tab says it's a stainless model (mine is the black finish, and the product is listed as a...
I like my steaks cut about 1" thick, and I like 'em Rare.
I get all the burners cranking on high until the dial thermo in the lid pegs out and the heat deflector above the burners starts to glow.
Then I dance the steak across the grill at 3-5 minutes on side 1, flip, add a pat of garlic...
Man - that was great!
Those were some meaty ribs! I'm used to sitting down for ribs at a que restaurant and ordering a whole rack. I think I was able to get 7 bones and I'm *stuffed.*
The flavor was great - might go a little lighter on the rub next time and try for some sauce on them...
After 2 hours in the foil:
Oh, so tender! Now back in for 45 minutes or so to "firm up"
Gosh, I'm hungry!
Oh, and I reserved the juices from the foil in case I want it; I can toss it later.
Oh yeah?
Think of all the lemon, grapefruit, and tangerine you can get *your* hands on that I would love to have!
I lived in Borrego Springs (Anza-Borrego Desert, extreme "So" Cal) for a few years and we had all three of those trees in our yard (along with palm and oleander ) and I *wish* I...
I've got a 30" and I've used a 3/8" granite tile and a 3/8" steel plate. I've taken both out as I get *horrible* recovery times with them. I can't explain it - I think it has to do with their thermal mass and absorbing the heat output of the element.
Anyways- the granite tile was what I...
Hello,
Going for my first batch of "real" smoked ribs. Smoked a lot of other stuff, but finally worked up the confidence to to bb's after studying all the stuff available on the forums.
Anyway - I did the membrane removal yesterday (1st time doing that, and it was easy) and coated them in...
If you wanna see some a really interesting and tasty looking cured corned meat for pastrami trial, check this out:
http://www.smoked-meat.com/forum/showthread.php?t=7008
There's a little more difference than simply smoking. I've smoked a few corned beef briskets (I just buy the packaged ones) and they taste like - well - smoked corned beef. To make "cheater pastrami" you need to do a little more to it, like packing it (i.e. THICK rub) in spices in addition to...