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all I am really going to use it for is high heat grilling; steaks, burgers, chops brats, etc.... but I like the idea of infusing some wood smoke to it as well hence why I am looking at pellet smokers... but I dont know much about them. If they take forever to get really hot, or dont get to a...
so, for smoking, i'm an offset stick burner kind of guy but I keep a gas grill on my deck that I use for steaks, burgers, brats, etc.... its in need of being replaced and these pellet grills have really captured my attention. I love the idea of getting smoke flavor from them, but i wouldnt do...
I LOVE this smoker but I am looking to go to something bigger as I am starting to do a lot more entertaining. Its a 16" classic that sells at Bass Pro Shops for $950. As you can see it is in excellent condition. I have added the convection plate ($60), heavy duty charcoal grate ($50), a...
I got a really nice bottom round I would like to do something with on the smoker tomorrow....
I could really use some ideas... What can anyone tell me about "pit beef"? New concept to me.
Thanks!
I could really use some advice suggestions on some temp problems in a 16" horizon Offset smoker. It could be normal and I am overthinking it but I am having a hard time stabilizing the temps through the chamber and not sure what else to do.
Here are the highlights:
I have a tel tru on the...
case hardening, meaning the casings will dry and stop the curing process? OK well, I probably have this batch ruined and need to go back to the drawing board
I have heard that humidity is as crucial as temperature.
while I have good temp control in my rigged up curing chamber, I am really struggling with humidity... getting enough RH that is. My first go at doing some home curing was with a sopressata recipe I found on youtube that looked really...
I have the exact smoker and I love it... the only thing I don't like is the fact that I couldn't affords the 20" at the time I bought it... I have had mine almost ten years now and I have had to replace the fire grate int he fire box a couple times... other than that I absolutely love it...
Thanks guys, this is my first time doing bacon so I am a little nervous! haha..
Sounds like I probably need to pull it today and rinse it and do a fry test?
I have read I need to dry it and put back in fridge to form pellicle first prior to smoking? Is my timing OK still that I can get all...
I started dry curing (w/ TQ) a belly I had last Sunday 2/1. My research on here indicates that 9-10 days is about right but I likely wont be able to start cold smoking until this Saturday. That would be 13 days in the dry cure bags.... Is that too long or a problem? Am I going to have...
Am I wasting my time? I have bacon that will be cured and ready to smoke by Friday and am wondering if this will be a real challenge trying to smoke bacon (belly sections) on my stick burner that I often have problems maintaining a consistent temp that is under 225*.
Thoughts here? I have read...
What is exactly is AMNTS - or what does it stand for ?? Is that the wood dust that you light and it real slowly burns over a 12 hour period of time? Any idea what temp that would smoke at in a 20" steel offset wood burner? thanks so much for your reply
I picked up a 12 lb pork belly from my local butcher yesterday because I have been dying to try making my own bacon for quite some time. I have been reading lots and lots of posts on here looking at how others do it on here and I come down to a couple questions I would like to ask to determine...
I picked up about an 11 lb top sirloin with a decent fat cap on one side from my local butcher....
Can I get some suggestions on how to smoke this ? I have done chuckies, tri-tips, briskets... but never one of these.
Its looks really lean minus the cap and I am concerned it could dry...