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I received the ET-732 yesterday and was very impressed. I used one probe for the smoker and one for the meat. My smoker is about 30 feet from my house. The recevier had no problem working in the basement and in my bedroom that is on the opposite side of the house. The only negatives I see are...
I like to keep it simple. I use the following recipe, i tried to replicate the flavors of Gate's without a complicated recipe. Now, if i could find a BBQ sauce recipe i like!
8 tablespoons brown sugar tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1 teaspoon ground...
I tried the minion method but all the charcoal/lump ignites and it gets to about 400F. I tried it with all the intakes closed too. maybe there's too much air getting through the doors or exhaust stack.
Chasing BBQ,
There is a rack a few inches up from the floor where the charcoal goes. Underneath the charcoal grate, I have 4 1" pipes with valves to control the heat. I added another rack above the charcoal to put a water pan to help disperse the heat better. There are two cooking grates...
Just wanted to share a picture of the brick smoker I built. The stone structure was already there, it was built by someone else a long time ago as a wood oven. I tried the new smoker out a few times, pretty good results. Need to add coals about every hour but it maintains heat pretty well. ...
I wanted to make burnt ends but didn't have the time so I tried something different. I cut the brisket into 1-2 inch cubes, seasoned with rub and placed them on skeweres. i smoked them until they reached 165F then wrapped them in foil with beer and bbq sauce until they got to 205F. they came...