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Recent content by smokinwright
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Ok, I cheated, I quartered him up. It's much easier for me to handle by myself this way, but still turns out great!
Our work is having customer appriciation day, so I end up cooking a whole hog, 6 lb brisket flat (for me and a few other employee's ) and a pan of my baked beans.
Started the...
Did a spatchcock chicken and a naked Italian sausage fatty, both chicken and pig were grown here on the farm, and sausage was made by me and a few friends.
Turned out good. Everyone ate great!
Just getting on the smoker.
Fatty is done, chicken has about 6-8 degree's to go at this point...
Since I haven't put many pics up here, I thought I would pack the camera today. Me and my little pit master/sauce maker are cooking some food for people for the holiday weekend. Small cook, relaxed, just the way I like it.
I haven't got this new camera figured out quite yet, so please excuse my...
Copied stats from Lonestar's website. Only reason I am selling is, I don't need as much cooking area that this pit offers. I thought I would really like the vertical smoker on it, but I rarely use it. It does cook good though.
There are some flaws on the pit from normal use. I haven't used it a...
Sure thing.
For ribs, I like to get them trimmed and rubbed about 10 hours before cooking. I don't like the rub to sit on too long, as I use alot of salt based rubs and it seems it gets harder to get moisture back in the ribs if I let them sit for an extended period of time.
They way I cook...
I've lurked around here for a couple years, decided to join up. I learn a lot from the veteran smokers on here, and always trying new things myself.
I have a couple different types of smokers. I have a brinkman upright propane smoker for smaller meals. I also have a weber kettle for...