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I haven't posted in a while but need some advice on a smoker I found. Owner says the grate is almost three feet long and he's going to send me pictures of the reverse flow plate. Please give me feedback about what you guys think. Thanks.
http://chicago.craigslist.org/nch/for/5101049434.html
I was looking into getting into making my own bacon. Are there any books that go in depth on the process and explain why you do things and the ratios for cure? Was thinking about picking up Ruhlmans book can't think of the title off hand but don't know if he goes into details. Any suggestions...
Hi i just picked up an new LEM ultimate 10lb stuffer. Im extremely impressed with the quality but as far as instructions there is really nothing. Does anyone have this stuffer that nows how far to break it down to clean it? Im assuming remove the cylinder head and piston and sanitize everything...
I want to make the Wisconsin style brats on his page but im not familiar with a few ingredients if you could help.
Sucrose
Msg
Phosphate
citric acid
Thanks for help.
I plan on upgrading to a serious smoker next year and already looking. I'm thinkin either a jambo backyard or the peoria custom cooker backyard model. Has anyone cooked on or seen ither of these? What make's a jambo such a special pit other than insulated firebox which can is an option on the...
Any ILBBQS memers on here I got a couple questions about the contests. What are the requirements to get into the contests, are the contests blind judged, and would I be the only one out there using UDS's? I want to try to get into a few next year and I'm probably gonna check out the Mount Carmel...
Does anyone use 2 racks in their UDS with the regular lid? Right now I have 2 racks but the lower one I put a clay planter plate thing on to even the temps and I still have 6 inches between the bottom rack and the top of the charcoal basket. I think if I put another rack in 3 inches below that...
Well I made a pork shoulder on my uds the other day and it stalled for too long so I decided to pull it at 170. I've never sliced a shoulder before and it turned out great. My question is if I buy a whole loin from Sam's will it have the same texture and color as a tenderloin or would it turn...
I know there's a lot of posts but I couldn't find anything telling you how to know if your drum has a liner or not. I thought I got one without one but I was reading a post about a reddish liner and mine is a deep red on the inside with a flat finish that I thought was paint. Are there any other...