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.
My buddy smokes on a 36" lang and every time he smokes ribs they taste great but look burnt but don't taste burnt. I noticed his smoke is not clear but white, does this have something to do with it?
Do not feel like an all nighter so I plan on smoking a brisket the day before. I will put brisket on smoker around 7am and hopefully will be done by 7pm then wrap in foil, towel and into cooler. I plan on serving brisket around 3pm.
What is the best way to keep brisket moist and warm ready to...
not sure. What is the most common type seen? Which is most reliable as far as temp controls and less monitoring? Overall looking for a good commercial size smoker that will deliver the goods without having to baby sit all the time.
My buddy just had his "live oak tree" cut down and saved a bunch of the limbs. Can I use this wood and if so what do I have to do to prep it? It looks to have some moss on the bark.
Great looking bird! What was your internal temp when you took it off? Brine or not and what type of wood? Gotta try your recipe my mouth is watering looking at your pics!
My name is Chris and I have a smoking problem.
I have always wanted to learn how to smoke and BBQ properly so I joined this forum to pick your brains and hopefully show off some of my future skills.
I recently aquired a used but in good shape BBQ Grillware vertical propane smoker and...