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Recent content by jrowland
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I have a 3 pound pork loin that's needing to be cooked up. Someone told me that "boneless ribs" is just the loin cooked like ribs. I've been searching a bit on this site and Google, but not really coming up with anything. Are these rumors true, and if so do I need to do anything special to my...
Yeah, I did follow your rack advice - I had thin pieces on the top rack, "middle pieces" on the middle rack, and the thickest pieces on the bottom rack. What ended up making mine "goofy" was the three different species that cooked at different rates. So, each rack finished in stages - although...
Ok... first ever batch of smoked salmon, and second ever smoked anything. :^) (MES 30")
I live in Alaska, where wild salmon is very abundant this time of year. In the past, I've always just gone down to the local stream, caught my two or three and called it a day - had one for dinner, froze...
WOW! I went out at the 1hr mark to add the au jus broth to the veggies... the tri tip IT was already 135! GAH!!!! The potatoes aren't even on yet. :^/
I'm pulling the meat, and will leave it under foil for a while... got the potatoes on... will go ahead and just do the boil/simmer on the au...
I just started my very first smoke... ever. On my new MES 30 digital. (feeling a little nervous about the whole thing) I figured I'd jump in to the deep in - I have a rack of ABTs, a rack of veggies to make JJs Au Jus, and a 2# tri tip. The whole thing has been going for about 15 minutes...
Thanks for the replies. I do have a 10x10 white awning thing (the kind that you see at all of the vendor fairs and markets everywhere)... I hadn't thought about that. Sounds like a good idea.
Hmmm... does that imply that you cannot use an electric model in the winter? I grill all year long -...