Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Search results
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I read posts under the Ok. Joe threads about reducing smoke leaks and trying to hold smoke in. Number 1 that makes stale dead smoke that tastes bad. More important is it's easy to make more smoke. Chill, take a sip, and enjoy the smell of the leaks.
There seem to be some that want smoking and grilling meats to be a science. I understand the need for a restaurant owner or even a competitor to be able to replicate their food on a schedule. They are working at it. Seems hat backyard folks are loosing the art of Q by following them. Backyard...
Not sure on the math side but it looks like a nice build. I would pour a small footing on the slab just to make sure you don't loose your hard work. That's a lot of weight. Depending on your soil type this may not be necessary.
Made a new baste sauce. Can't remember everything in it due to too many adult beverages as I was cooking it but wow!! Mongolian fire oil. Jalepeno mustard. Honey. Ginger. Apple cider vinegar. Garlic. Onion. TonyChacheres. Salt pepper. Not sure of amounts but I made a gallon!!!
I paid 88 cents a pound for 2 about two weeks back then they fell to 77 cents last week. I've cooked three and only had room for 6 more in the freezer. Haven't seen prices like that in a while.