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I am about to do my first brisket. What is the best temperature to smoke at anf for how long? I have a 10 lb brisket I bought at Costco. I will be cutting it in half and freezing part of it for the next smoke. So we are looking at smoking 5 lbs of meat. What is the best wood to use for a real...
Tomorrow I am attempting my first Pastrami. From reading the posts I have gleened a few of the tricks of the trade, such as soaking the meat for a few days to remove the saltiness of the corn beef. I also devised a nice rub following everybody's recipes. I just need to know a few other details...
My wife scored a rack of lamb ribs at the market and I plan to smoke them up on Labor Day. Any suggestions on preparation and rub? What temperature and length of time should I use? Any help would be appreciated.
I am going to attempt my first pork butt. My wife bought a 6.67 lb hunk of meat destine for my smoker. How should I prepare my meat and what is a good rub? How long do I smoke it and at what temperature? Do I need to brine it or prepare it over night?
I'm sure I forgot to ask some questions...
I'll be smoking a 10 lb Turkey. It will go into a cranberry brine overnight. My concern is time and temperature. What's the best temperature for a good smoke? For a 10 pounder, what is the approximate time? I will using my new digital meat thermometer to check the cooking but I'd like to know...
Wife wants me to smoke 4 lbs of chicken thighs while she goes to a club meeting. They have been brineing over night. I plan on throwing them in the smoker and then watching some football.
What is going to be the best temperature and time for a good smoke? Don't want them too dry. People are...
Went fishing at Lake Meade a few weeks back and caught a mess of stripped bass. The guide filleted them so I have some nice fist to go into the smoker.
They have been marinating in brine since last night. What's a good temp and time to produce some nice fish for dinner tonight? I have an...
I have a 5 lb whole chicken that has been soaking in Slaughter House Brine since last night. I plan on putting it it the smoker this afternoon. What temperature is best for smoking and how much time should I give it?
It's going in the smoker whole using a beer can holder. What do I do to...
Whyen my neighbor heard I had a smoker he was delighted.He loves smoked mackerel and couldn't find any in all of Los Vegas. He had resorted to importing them from the Midwest. We found an Asia fish market that sells fresh mackerel and now we want to smoke up a stash of fish.
I have smoked...
I am going to be smoking a prime rib this afternoon. I was wondering if I can throw in my potatoes to bake? I have a 4 lb roast which should take about 4 hrs to smoke. I was thinking I could throw in my potatoes and they should be baked and ready to eat when the roast is done.
Am I assuming...
I am about to do my first pastrami this week end. I've gleaned the forum for as much advice but lack a few details. So far I've learned that I need to soak my meat the day before so as to remove as much salt as possible.
As far as spices go, Black Pepper, Coriander and maybe garlic powder...
Every Saturday, during the summer, we visit the local Farmer's market. We've made friends with a local rancher who sells meat every week. Her meats are all grass fed, free range. What ever she has in we've been buying so we never know what we'll be buying, except that it is so tender and...
I followed your suggestions to a tee. The lamb came out so tender it was like butter. It almost melted in your mouth. I did exactly as Passin Through and RonP suggested. I pierced the meat and poke garlic into the holes. We had a Greek rub from the market that we used along with fresh...
'm planning on firing up my MES for the holidays. The wife bought a nice leg of lamb at the local farmer's market and suggested I smoke it. Never done lamb before so I'm looking for suggestions for a rub and also on how to smoke it. Any and all help would be appreciated.
Thanks for the advice guys. The chuckie came out great. As for the short ribs, they were tasty but a little chewie. Maybe next time I'll foil them for more tenderness. Right now it's all about getting my learning curve up to speed.
One of my first smokes was chicken and it was to die for...
I'm a newbie who's done a few smokes with great success in my new WES. We just bought a Chuckie and some short ribs from a local rancher at the local Farmer's Market.What's the best way to do them up. Time, temperature etc?
How much maintainance and cleanng should I do to my smoker after a smoke. Is it better to leave thing as there are and build up a crusty ambienance or should I kepp my smoker spick and Span? What makes for the best smoke?