Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Search results
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Hello friends. It has been a while since I have posted but I am still smoking. Today I would like to share a few pictures of my 200 pound chicken leg quarters cut in half. Their was also 25 pounds of sausage that the pictures didn't turn out.
Here is the smoker side loaded with chicken...
Hello friends. It has been a while since I have been on. It is winding down my busy time of year. I have kept the TBS going while I have been away. Yesterday morning I rubbed 2 butts (yes I'm still rubbing butts). After resting the day I got the MES40 up to 225 degrees and the AMNPS loaded...
Today is Babyback ribs membrane removed with a lite dusting of my rub. The MES is running 230 with half a load of apple pellets burning in the AMNPS.THEY Will be naked all the way. At 4.5 hours I do the bend test and decided to go the full 5 hours. At 5 hours they have the perfect bend so they...
So you work hard and you are nice to everyone as well as post some good ideas. Along the way the nice people on SMF give you a point along the way. I have been saving points for years not knowing what I was saving for. Then one day my friend Bearcarver suggested I should save for a new Corvette...
I started with some thin boneless skinless chicken breast. I mixed up a salt brine and added some of my rub. I let it brine overnight. I then gave it a healty dose of my rub. I got the Weber kettle going with KB. When it was good and hot I put the chicken on. When I flipped it I gave it some of...
I got a great buy on a few hams a while back. They were .59 per pound so I bought all 3. This one is 11.98 pounds. I got the MES40 going at 230 degrees. The ham I started with.
Trimmed the fat and the rind.
Poked holes in a pie pan for the fat.
The fat in the pan which will be placed on...
This is the easy way to get perfect boiled eggs every time that are easy to peel. A lot of people don't like fresh eggs because they say they are hard to peel when boiled. So this is not the way your mother thought you to do it.
Start off by getting you pan of water to a rolling boil. While you...
I figured the cold smoke season was winding down so I needed to get my stock up to last the winter. It is a mix of different cheeses. I am using the MES 40 with the AMNPS loaded with one short row of hickory pellets. I microwave the pellets to get them good and dry and fire it up. I let it go...
I got a whole pork loin at Sam's for 1.69LB so it is time to make Canada Bacon. I cut the fat off of the loin then cut it in 3 pieces. I weighed each piece and used 1/2 ounce Tender Quick and 1/2 ounce dark brown sugar per LB. I rubbed each piece then vacuum sealed each piece. The thickist...
Today I was at Sam's and they had prime pork loin for 1.69LB. So I grabbed a 7.5LBer. I sliced it just over an inch thick. I then weighed each piece as well as weighed the Tender Quick for each piece. I put half of the TQ on rubbed it in and flipped and repeated. Then I vacuumed sealed it and...
Here we go with something that I don't know what to call it. So I am going to invent the chicken pizza fatty. I will be using the MES40 with a AMNPS and hickory pellets.
I started off laying down a bacon weave. I am using thick sliced cherry smoked bacon.
I then lay down the boneless...
A while back I got a case of tri-tips for 3.00LB . So today I did a reverse sear. I started with a coating of SPOG and got the MES40 going with 1 row of oak pellets in the AMNPS. MES temp is 225 degrees so in goes the tri-tip for 1.5 hours. I removed it IT of 124. Then onto the gas grill at...
Today it is twice baked potatos. I start with 4 large potatoes washed real well. I then rub with EVOO then kosher salt. I then I bake them at 350 till done. Remove from oven and let cool a few minutes. I then slice the top off and scrape out to form a canoe. Leave a little on the skin. I then...
I have always said everyone should have a kettle. I am doing a couple of simple ABT's for a birthday part. I started by cutting the peppers in half and removed the seeds. Then I filled with softened cream cheese and a sprinkle of my rub. I then topped with a 3rd of a slice of my smoked bacon. I...
I started out with 2 fully cooked and smoked hams. I put them in the MES40 with the AMNPS filled with Pitmaster blend dust. No heat from the MES40. I let that go overnight then wrapped it and let it rest in the fridge for 2 days. Then into the MES40 with 1 row of Pitmaster dust. I took them...
I got what I thought was a deal on 80/20 ground beef at $ 2.25 LB so snack sticks it is. The last few batches it has been casing-less thanks to my friend BearCarver. It takes a little longer to get the sticks shaped but I like them better. They may look a little like "dog logs" but hey i'm a...
As the title says what do I do with ground chuck? I found a deal on 80/20 ground chuck. What do I do with it? I am thinking snack sticks. Then lasagna. What else?
Happy smoken.
David