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I have been anxiously awaiting the arrival of the new MES 40s. I sold my MES 30 and I have been looking around at stores hoping to find the new style 40. I hope someone will post when they start seeing them in stores.
Thanks Bear. I really want one. I am trying to decide on that or the Maverick ET-73 for my next purchase. If I could just win the Amazn then I could buy the thermo.
“The first thing I plan to smoke if I win the A-MAZE-N-PELLET-SMOKER Contest is my first brisket.” I have smoked many other meats but haven't had the guts to try a brisket yet.
I will probably have to substitue. I have tried a HyVee, a Dahls and Wal-Mart and no luck on finding the granulated onions. Thanks for all of the suggestions. I have been planning on going to get a coffee grinder but I think I will be doing it a little sooner now.
I am getting ready to try a recipe for a new rub and it calls for granulated onion. I can't find it in any stores around here. I can find onion powder and onion salt. Can I just substitute onion powder and if so what ratio? Are they interchangable or is one stronger than the other? Thanks for...
I was having problems finding any Cimarron parts on google. Brinkmann only shows two parts available on their website. I was finally able to get ahold of a customer service rep from Brinkmann after trying several times and they do have some parts available.
For anyone who has ordered the convection plate from Horizon, did you order the 16" convection plate for the Horizon smoker or the convection plate that fits the OK Joe?
Thanks for your help.
I am looking for some parts from the Brinkmann Cimarron that I just bought. I need a front shelf and maybe a couple of other parts. I am having trouble finding these parts and I was wondering if the Longhorn is the same. There are parts available for the Longhorn and I was hoping it would work...
Those are some good looking chicken legs. I never brine mine. I just put rub on top of and under the skin. Does the brine make a big difference? Do you brine for about 8-10 hours?
Thanks.
I am thinking of getting a WSM. I have a family of 4 and don't usually cook for large groups. Would I be better off with the 18.5 or wait a little longer and get the 22.5?
Thanks.