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Recent content by YoderGuy
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Sounds like your fan comes on at startup, should be ok with the lid closed.
I watched several videos on the tube and the Recteq guys never left the lid open on startup.
But you should always read the startup procedure in your owners manual to be sure, would not want to blow the horns off that baby.
Here is a series of videos of a brisket start to finish https://bbqonmain.com/aaron-franklin-barbecue-brisket-recipe/
I would love to get the masterclass series, but you have to subscribe for a year, he is the only one I am really interested in watching
My Yoder is the same as your SmokeFire, fan kicks on as soon as you press the power button, then you hit the ignite button. (start)
Smoke is unburned fuel, the result of incomplete combustion, so if the cabinet is full of thick smoke from a smoldering fire when air is suddenly introduced, you...
I first discovered the Chuck Eye on Porter Road
They have gone up, 15 bucks a piece last time I bought them, pasture raised, grass fed, and they come tied so they don't fall apart. These are my favorite as well.
"There are very, very few meals that I can actually enjoy while eating out in a restaurant."
And it may not change from restaurant to restaurant
How Sysco came to monopolize most of what you eat.
Ok, there is a slice of the Cajun Andouille sausage in the bottom, bacon wrapped around that, and a cream cheese mixture with the Sucklebusters seasoning, and then piped in, and a 1/2" or so block of Medium Cheddar stuffed into the cream cheese mixture.
My first try at these, from Jeff's Recipe but using what I have
I did not have Jeff's rub, but used some SuckleBusters Competition BBQ Rub
and left the onion off. I Used a Hillshire Farm Cajun style andouille smoked sausage as the base. They went fast, only two of us.