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Recent content by consigliere
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Did some turkey breasts (bone-in and brined for 3hrs before) at about 250-300 this weekend. Pulled after about 2hrs and 160IT. Rested for a good long time, they were perfect.
I did some more smoking this weekend. Tried some St Louis Style ribs with the ANMPS loaded up with Apple pellets again. Did not work again. I didn't protect the ANMPS from drippings, that was my problem this time.
To confirm the ANMPS will burn these pellets at all I did a cold smoke test. ...
After 2 weeks in the freezer (no room in the fridge) I tried my first block. It was smoky! Too much so really. I put a few slices onto a pizza but mixed it with other cheese because it would've been too powerful. I put the rest of the block back into the fridge in a ziplock bag for another...
Had the family over for a my first brisket smoke...pressure was on! Got a 12lber from the local butcher. It was pretty well trimmed so I basically left it as is other than removing the large, tough chunk of fat from the corner ("corn??")
Rubbed with cracked black, green and red peppercorns...
I tried these this weekend. Mixed results using my ANMPS, but don't think its related to the pellets themselves. I tried using the apple with a large pan of baked beans and they wouldn't run, I believe too much moisture. Also tried them with a pork butt sitting in sauce and a large (2-3...
I have the apple pellets but haven't tried them yet. Will be putting them on this weekend for a big pork shoulder. Will let you know how they work in the AMNPS. If they work out, I'll be buying a bag of competition as well.
There wasn't room in the fridge...12lbs shoulder for pulled pork and a10lb brisket in there to celebrate Canada Day long weekend....not to mention 4lbs of northern pike pickling. Just no room for that cheese!