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Thanks Eric and Dave I did put the salmon in the brine. Its a wet brine with soy sauce, salt pepper,water,dry white wine and garlic and onion powder. The thickness of the meat is just less then one inch. I think i will cut the fillets into pieces then smoke for the above temps. I will a post...
I bought 6lbs of salmon fillets. Skin was removed and its the whole fillet not cut up.
My questions are as followed.
1. Do I leave the fillets whole or cut into smaller pieces?
2. Should i put some tin foil under them to keep from drying out?
3. What temp. should i be smoking at?
4. How...
This weekend I smoked (2) 7.5lbs pork shoulders. I noticed after 2 hours i was up to 100 degrees and the third hour it was 125 degrees. When i checked it at hours 4,5,6 it was still only up to 128 degrees. My questions is the meat didnt get over 140 and 4 hours so do you think the pulled pork...
I just lift the coal basket out and wipe the bottom out with a paper towel to get the moisture out and dump any ash from the basket and its ready to use the next time...
Made some of that mac & cheese last weekend. Made a double batch for 12 people and there was no left overs. Definitly have to make more often .Thanks les3176.
Did some st.louis style this weekend for the first time using the 3-2-1 method and the family loved them. Been doing baby backs for years think i am gonna stay with st.louis style.
80 gallon horizantal smoker on a towable trailer. Built 3 years ago. Have used it the past two years, need to sell to make room for the next one i am building. Runs on propane or with charcoal and wood. Easy to keep temps steady, It started as a 80 gallon air compressor 3/16 inch thick with a...
Chris i started out with that same smoker. Found the temp gauge was not accurate at all. I went to the mavrick et-73 dual probe and and ignored the supplied temp gauge. I did have to make minor adjustments throughout long smoke. It did serve me pretty good for 2 years till i moved up to a...