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Hello SMFers! Never done a bottom round roast before so decided to try one for some roast beef. All turned out pretty good except for the fact that when it was done, I cut 1/4 of the roast with the grain so glad I caught myself early!
I got a small one to try out for the first time
Marinated...
Hello SMFers! Tried the Stoker system with Brisket and it continues to deliver consistant cooks!
Rubbed down with Worcestire and Montreal seasoning
Loaded with Hickory and Oak
The Stoker in action
Ready for slicing after a rest
Decent ring and a nice crust
Ready to eat!
Hello SMFers! I decided to purchase a Stoker system for my WSM 22. This thing kicks ass! I highly recommend it. I used a full heaping ring of RO lump and dialed the Stoker in @ 230. It stayed within 10 degrees through the entire 12 hr cook and never had to refuel!
Rubbed up and ready for the...
Hello SMF! A Neighbor had some extra Chili Peppers so I decided to try my hand at some homemade hot sauce...
Ready for the MES 40
Smoked with Hickory for about 2 1/2 hours
Simmering and letting it steep for about 20 minutes or so.
Ready to be aged in the fridge for 2 weeks...
Hello SMFers! I am going to smoke my first sirloin tip roast this weekend. It is about 10lbs. Im not sure if I want to slice it thin or take it up to 200 to pull. I figured I'd inject it with something and maybe give it a good wet rub. I will probobly the using Oak wood and RO lump with stoker...
Hello SMF! Havent posted in awhile so here is some pork butt that I smoked this weekend. The pics ended up finish to start so please start from the bottom. Thanks for lookin at the cookin!
Very juicy and wonderful contrast of crispy bark, smoke ring, and succulent meat. Thanks for looking...
Hello all! I decided to bring out the pig cooker and whip up 10 butts over the weekend. I smoked them with a mixture of Apple and Hickory. Took about 10 hrs or so @ 225-250. Enjoy!
In the cooler to rest for a couple hours
Plenty more where this came from!
Happy Easter weekend folks! I decided to smoke 3 Chuckies for Easter lunch with the family. This cook only took 5 1/2-6 hrs but they pulled really nice @ 205°.
Chuck Roasts weighing in at about 3.7lbs each
Rubbed down and ready for an overnight trip in the fridge
Three good sized Hickory...
Hello all! I have a party this summer and I'm going to do pulled Pork and Beef. everyone loves chuckies but it would be quite difficult to do individual chuck roasts to feed 100 people. I can do a ton of PP on my WSM but was wondering what kind of "hunk of meat" to throw on there as well...
Greetings to all. I decided to try a Picnic roast that I found on sale this weekend. It turned out really good but also took FOREVER! It was fun though. The picnic tasted slightly different than a BB but was still very good!
10lb Picnic priced to sell
Slathered with Mustard and scored the...
Hello all! I am going to do a 10lb picnic for the first time on the new MES 40. I got a AMNS that im going to use. If I fill the whole thing up with hickory and light both ends and let it go, would that be enough smoke for the picnic or will I have to add more dust? Im gonna see if this works bc...
I decided to throw a couple of birds in the MES yesterday. This is the first run with whole chickens on the electric. I have done plenty on my WSM. The finished poduct was great even though I was hoping for more color like I get on the charcoal smoker. The smoke flavor was pretty good for my...
Greetings! We decided to smoke-roast a pork loin for our recent dinner party. Here is the menu with Qview.
The filling was made of Spinach, Rosemary, Thyme, Chives, and Feta. Binded it with an egg and Italian breadcrumbs.
Tied up
Finished product
Goat Cheese salad with Orange/Cranberry...
Hello all! I am hosting my first supper club with about 8-10 people. I really wanted to grill/smoke something that would be great for the occasion. Any comments/Help would be GREATLY appreciated. Thanks!
Invited some folks over for some ribs and drinks. Fired up the WSM and here are the results!
Fired up the WSM
On the WSM
Smelling good
Served!!
Get you some!
After all these posts about "Chuckies" I decided to try a couple myself. They are worth the time!
I bought 2 boneless chuck roasts($2.58lb) weighing 2.8lbs a piece.
I Injected the roasts with French Onion soup, smeared L&P thick, and rubbed them down with my own blend. Let them chill...