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Recent content by jaso
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I grew up in a family that COOKED .....my mom was a home ec teacher and cooked nice recipe meals my dad (R.I.P.) used to grill and smoke on the weekends. I love to cook and hate being in the house so smoking went hand and hand with me ......plus the wife says when I drink beer I am not being...
I treat my venison like beef and it turns out great
I like to combine Dale's seasoning, garlic, and a lil spicy mustard inject it and then put some rub on
I always get the temp around 155-160 and the finished product is like sliced brisket
hope you enjoy
I take the scraps and smoke em throw them on tortillas with avacados, lettuce, tomatoes, etc and have pork fajitas for lunch and then the rack comes off perfect time for dinner. Make a whole day outta it
loved the pics looks delicious! ! I did a PP a couple of weeks ago and didn't use a foil pan but put it on a rack right on top of my water pan and it came out dripping with juices I won't ever go back to putting it on the top rack.
for a job well done! !
Well my neighbor went and got a brinkman vertical char smoker and is having trouble keeping the temp up. I was wondering if anyone has one / are there any mods that I can tell him about to help????? It is the one with two racks in the upper chamber and the slide out water and char pans in the...
they say the 3-2-1 method is for spare ribs the 2-2-1 is for BB's
I don't have any experience with BB's but have made a lot of spares and the 3-2-1 method works perfect so just give it a shot and if it aint perfect for you change it up a little the next time