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I just bought my first electric smoker, a MES 40. Are the times and temptures the same for this smoker the same as a regular wood smoker or do i need to make adjustments?
Hello everyone. I was in the market for a new smoker. I had a $500 budget and looked around for a few weeks. I found one I liked and did my first smoke last weekend. I used jeff's rub on a brisket, 2 pork roasts and 3 chickens. Man jeffs rub is great, anyway the new smoker held the head real...
Welcome. I am also new to the world of smoking but I have learned a few things in the past few months. First every smoker seems to be a little different, some loose a little heat when opened, others loose a lot, internal temp is the best way to tell when it is done not time. Second, relax...
Cooking pork ribs is also a great way to try different rubs and sauces. This past weekend I cooked up 20 lbs of pork ribs, I used 6 different rubs and 4 sauces. It was a cheep, great way to try different things. Give it a try.
This is a picture of a smoker I got a few months ago, as you may or may not be able to see my fire box is on the bottom. Between the fire box and the main smoke chamber is a oven, that's right boys and girls, an OVEN. I have also found with the smoke entering the chamber from both ends the temp...
As you can see from my pic, I have a LARGE smoker. There is no water pan. I have been having trouble with the meat cooking up to temp much quicker than it should. For example a 10 lb pork butt is up to 185 in 7 hours, even with keeping the smoker temp at 225-230. Would it help if I put a large...
My wife picked up 10lbs of contry pork ribs yesterday. I am going to smoke them, but I was wondering being such small peices of meat, what should I watch out for? I'm also going to try a few other cuts of meat, pork butt, chickens, and what ever else I can find on sale. I'm thinking I should try...
I was wondering about building a bigger fire to start with, right now I'm only using 6 or so 3' to 4 inch pieces, and putting the meat on as soon as the smoke chamber warms up, Should I try using 10 to 12 pieces, letting it really heat, say, 350 or so, and then put the meat on when it cools back...
Thanks, I'll see if I can get him to come out and cut a hole in it to install one. I have to say, it sure keeps the moisture in, when ever I open the doors they are always dripping with moisture. I think that my be because of the thickness of the metal or maybe how green the wood is. I have not...
Unfortunately, there is only one dampener and that is on the top of the pipe where the smoke comes out, I have to crack the door to the fire pit a little to add air there, but to cold isn't the problem, it is to hot, and the bottom door does seal tight. the only place that smoke comes out of it...