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I usually hot smoke my salmon filets. This is a sweeter marinade but we love it. Measurements are eyeballed.
Loads of brown sugar
Juice of 1 lemon
Zest of 1 lemon
Fresh diced dill
Soy sauce
I like to add the lemon juice to the brown sugar first and mix and then the soy so it doesnt get too...
Tomorrow at noon. Cooking for my neighbors daughters first birthday. I’ll be putting some chops on the Webber along with some ABT’s on the smoker for us tonight.
Everything is on! Took a while to get ol’ girl warmed up. Holding 255 for the moment. Retired my Maverick 733 and switched to the thermowork smoke thermometer. Definitely more user friendly lol.
Thanks, this may be what I do. In your experience, after cooling down in the fridge, how much time should I allow in the oven to reheat? I know it’s not an exact science, I just need a baseline to go from so I’m not late for the party.
Yeah changing plans is what I was hoping to avoid. Unfortunately, it’s exactly what I probably have to do. What do you think would be the longest time to hold in a cooler?
hello all,
So I’m doing a couple briskets and a pork shoulder tomorrow and plan on serving it for lunch on Sunday. Whenever I smoke, we eat right away after resting the meat but this time will be different. Thought about holding it in the oven after the cooler for a little bit but my oven only...
Wow I feel like a jerk! Took pictures the morning after the smoke and completely forgot to post them. I hope you can find it in your hearts to forgive me :). Finished up the pastrami just after midnight. Wrapped it and threw it in the refrigerator overnight. It turned out a little salty (didn’t...
IT is at 149. Smelling fantastic. Decided to throw on 2 t-bones and a porterhouse seasoned with Montreal and some Lea & Perkins and do a reverse sear for dinner tonight. Can’t wait!
Yeah we got a break in the weather here in northwest Indiana. This 44 degree weather feels like 60! I need to get a Sous Vide. I see too many awesome things done with it.