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Recent content by lostleader
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Thanks for the feed back guys. Dirt Sailor, you make a good point about not having 1 perfect smoker. Definitely something to think about. Its Rather cold and snowy here so Ill have more time to research.
Thats the cost of doing business. I would gladly spend the $500 and know it was done right, no reason to give into the dumbing down of america. However the more I read and search, what I want to build I don't think is out there or at least not safe. Maybe just need to keep using the master built...
Thanks dave for the response. Like I said I am just starting to toy with the idea. I am continuing on with my Master-built gasser for now, but will be building something bigger soon enough.
Hey kenn thanks.
I am still researching on this subject and cooking with my Masterbuilt gas smoker. However its gave me fits for the last year that I owned it. Thats the reason why I'm looking to build my own.
A little back ground of what I do and what I have.
I started with a cheap Brinkman bullet smoker that I modified and used to do ribs (mainly) along with some roast and chicken. I have since upgraded(kind of) to a Masterbuilt gas smoker. I stick to pork butts, ribs, chickens that we butcher, and...
Start with a medallion
Pound out to the size of a softball
Spread on cream cheese add in a pinch of salt and pepper. Also add onions or peppers if you like
Roll up and wrap with bacon
Soak in a teriyaki marinade
Grill to an internal temperature to 145 and then add the pepper jack...
I use tapatalk on the android market place.
Makes it nice, because I visit multiple boards and it saves them all for me. Althought it cost $2 I think, its was money well spent for me.
Also to add I work in a jail on 12 hour night shift, so my post will normally come at odd hours and fron my phone.
We buy very little from a store and almost no meat from a grocery store. I love to hunt but mainly venison and my family runs several custom butcher shops. We raise beef and...
My first post so here it goes.
Take a slice of the loin about 3/4" or 1" think and pound them out to the size of a softball.
Soak it soy sauce (I prefer kokmans) and then spread on cream cheese.
Sprinkle in some salt, pepper, and garlic to taste.
Roll up like a sushi roll and wrap with...