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We aren't a fan of fatties. I've never head of moinks but it looks like what I do but I often stuff them with cheese. Sometimes I do more of a traditional meatball that may or may not be stuffed. I'm planning with ABTs. I just call them poppers because it is easier for those that haven't had...
I've never done them nor am I 100% sure what needs to be done. It seems very easy but I haven't cared enough to look into it. I'll give it a shot. My wife does want to stay healthy but I want smoked stuff so healthy will have to wait until 2019.
Including me, it is just two adults and two young children for the 31st. I usually use a combination of a fryer, oven, and smoker to have small bite appetizers throughout the evening. This year I want to simplify it and put all of it on my Camp Chef pellet smoker. I have the sear box and a...
It depends on the cut and what I have going on. If I can get it started very early in the morning then I will let it rest in a cooler for several hours. If I get a late start then I foil the last few hours and let it rest for 15-20 minutes. Usually, chucks and butts are the biggest offenders.
I have my smokers about 200 feet from the house. My issue was the odor caused by the smoked meats. That would stick around for a while even after everything was removed. We would come downstairs the next morning and you could still smell it. I don't know why; we will see what happens this...
I have been using an electric smoker, MES, with a pellet maze for many years. Once in a while, I break out a WSM. I did a chuck roast today on the Woodwind and holy cow I was blown away with the results. The smoke was much cleaner, and the smoke ring was out of this world. I preheated it to...
My concern is how much room that will take, especially with big pieces of meat. Worst case I use one of my other smokers for overflow. I think this Camp Chef will be good for my immediate family.
If I put meat on the bottom rack, as shown below, the juices will just fall onto the diffuser which would be a you know what to clean. My thought is to cover it with foil and poking through the holes so you still get the diffusion of heat and smoke.
What do you suggest? Would you go that...
They have a new feature called slide and grill which gives you a traditional wood-fired grill; that looks interesting. I have two charcoal grills I can use if I want more involvement. I haven't used them much because they require too much involvement.
I think I am going with a Camp Chef Woodwind since it has a sear box. The functions are nice, the dump for ashes and for leftover pellets. I see a few here have it and love it so I am excited. I was hoping to stay $100-150 less.
I need a new grill, and I am thinking of going with a Traeger, but I have some questions.
Do you use an inverter or AC? I believe they only need power for the first 3-5 minutes.
Do you get a lot of smoke when grilling? I know that is relative. I come from gas so I can get away with grilling...
At first, you mentioned that you only used it for continuing long smokes. The above sounds like a departure from your previous statement. Is it safe to assume that since finding the "sweet spot" you use it more as the starting rather than closing smoker?