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.
I purchased a Green Mountain Daniel Boone pellet grill recently. $549 at a local dealer. Assembly was a piece of cake. Love it. Temperature control from 150 to 500 in 5 degree increments. Good smoke from 150 to 275. Above that it's an oven or grill. Customer service has been excellent so far...
Let me throw another twist into this tread. I have an 19” WSM and an Old Country Wrangler offset smoker. I think Academy no longer sells the Wrangler model. Both of these smokers produce very good results. Recently, I have become bored with the constant attention that the Wrangler and WSM...
Is it ok for me to seal the door of my new Green Mountain Daniel Boone with RTV Silicone? The door leaks smoke badly. Will this effect the air flow or pellet ignition? Have any of you done this?
It's very easy to clean out. I purchased an inexpensive ash rake on Amazon which had a flat edge. I put it on my grinder and ground the edge to the same diameter as the fire box. Then you just reach in and pull the ashes out into a galvanized bucket. Cleans out real well.
Just saw Southern style cowboy charcoal hardwood lump charcoal at Costco. 34 pounds for $18.99. $.56 per pound. Might have to pick up a couple of bags at that price even though my garage is over stocked with Kingston from the Home Depot sales.
With Lockhart and Pecan Lodge you've got two of the best in this area. I've never heard of Cousins. Risckys is a steakhouse. Also, you might want to try 3 Stacks, 4226 Preston Rd in Frisco. Would be third compared to Pecan Lodge and Lockhart, but very good brisket.
Tuning plates are flat plates made of steel arranged across the bottom of your cooking chamber to help you better manage the temperature across the range of your cooking chamber. You may or may not need them depending on how many pieces of meat you cook at the same time. If you will use the...
Could any of you Wrangler owners describe the placement of your tuning plates in your Wrangler. I just got my four tuning plates today. They are 1/4" thick, 4" wide by 15" long. I would really like to know the dimensions of the gaps you use starting from the stack and working over to the...
PawPaw, I saw some of those wire trays just yesterday at Walmart. I use them stacked up with small wood blocks to smoke jerky on the WSM. They were in the garden section where they had the grilling accessories.
Not really. Just want to make sure it's OK to consume all that Tender Quick. Also, if I rinse, it will wash off all the pepper and seasoning. I've not used TQ before and just thrown the meat on the smoker right out of the marinate container.
When curing jerky using this recipe or a marinade with tender quick, is it necessary to rinse off the marinade or the tender quick after the curing process has been completed? Most of the recipes in this forum do not seem to require rinsing off the curing seasoning before placing on the smoker.