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Here's a smoker I got last weekend for $10 through Craigslist. The FB is 17" long by 16" dia. The cooking area is 35" long by 16" dia. Which one is this? It looks like a Black Diamond to me.
http://www.smokingmeatforums.com/pho...Smoker_002.jpg
http://www.smokingmeatforums.com/pho...Smoker_001.jpg
An Interesting Health Fact
Did you know that in the human body there is a nerve that connects the eyeball to the anus?
It's called the Anal Optic Nerve, and it is responsible for giving people a s***ty outlook on life. ? If you don't believe it, try to pull a hair from your arse and see if it...
I hope they work to get rid of the hot and cold spots. I decided to not go with tuning plate frist to see if it will work. I lower the stack and put a plate vertical against to opening from the firebox to the smoking chamber. I'm testing this weekend. Here are some pics of the mods. Warning...
http://www.smokingmeatforums.com/pho...y_13_smoke.jpg
I love my new/old smoker. It's so much easier to maintain temperatures compared to the vertical charcoal smoker.
I had to smoke something today. I was miserable. Couldn't sleep, thinking about mistakes in past smokes, wondering what I could cook for the wife today, so I'm smoking spares on the little Cookin' Cajun (206° - 208° Smoker temp and steady with the load on). Put the ribs on about 11 AM. Probably...
I couldn't find the worst smokes thread, so I thought I would post aanother thread. The last two smokes I had had some problems. Last weekend problem was potatoes on the top rack using Evoo and rolled in salt inside AL foil. Well, I should have double wrap them because one leaked and some of...
Haven't installed the stove gasket material on my smoker yet, but I found a way to keep the aluminum foil asket I'm using from sliding down the door and hanging up on the top, which eventually comes off when I open and close the door. What an inconvience it has been. Put a little corn syrup on...
I'm looking at this style of smoke house for my house in the future. I believe in a wood burning vertical as I have basically done with the little Brinkmann I have, I don't like smoking with just charcoal. I believe in finding the right amount of wood to smoke with because the desire to smoke...
I came across this thread on a forum when Googling my different recipe thoughts.
I though it was very interesting and informative.
Enjoy:
A Culinary Trip to Mexico, Travel with the CIA - March 2006
http://forums.egullet.org/index.php?showtopic=84514&st=0
So I was trimming the fat off my brisket today and I said to myself, "Self, that sure is a lot of wasted money in that there fat." So I thinking I'll hold on to it to help keep my fire going that I pre-burn logs to coals with in case it dies out on me. I have even put some on top of the foil...