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.
In my horizontal - I keep my coal on one side of the firebox and place wood chunks on the other side of the firebox - closest to the smoker seperated by about 4 inches.
I find keeping the chucks away from the coals by that distance lets them smoke, without the flame up.
Just read an news article stating that all meat prices are rising dramatically - more than 30%.
Here's the link.
http://www.kansascity.com/2010/04/26...-backyard.html
Yes - I've been there.
Had basically same observation as you - pork pretty good, brisket just OK, beans pretty good to above average.
I also had the ribs - They were very good and I'd recommend them.
Look and the color of the juice running out of the top of the burger. Take the corner of your spatula and slightly pierce the top of the burger when you think it is done. Lightly press on the top with the spatula, letting the juice run on the spatula - if dark red - then still not done, if light...
Welcome - former Omaha'n myself. I'd love to get a green egg myself! Make sure you Q-View that egg in operation!
As for the meat - I guess no Fairbury Franks at Memorial Stadium for you!!!
Welcome!
While there are many misguided folk here in terms of their teams - they all have great advice about smoking!
Go skers! got your spring game tickets????
Got 1 Boston on and also trying a bottom round for the first time - prepped it like a brisket - we'll see how it goes! I think I'll pull it off at 160 and slice for sammies.
Also - local store here had spares for $0.99 per pound so put 50 pounds in freezer for later smoke!
I tried that brand once- similar to yours, it popped all over the place. Somewhat dangerous when dumping chimney into fire box. I'll stick with Best choice/Royal Oak.
same deal for me the one time I tried- smoked for several hours - still somewhat hard. I didnt think mine took much smoke flavor either - perhaps the type of tater has an impact.
I'll try again, perhaps place a bunch on and take off every hour just to experiment with texture and flavor.
I usually throw a blanket or rug over the smoking chamber which helps alot.
Additionally, for windy days, I place a 1-fot section of rigid dryer vent over the outside stack (have to snip a small slit to fit over) and then bend away from the wind, which seems to help prevent backdraft.
Dude:
asked the son to check it out - Beef comes from Amana Beef and the pork generally comes from Seaboard Foods. Consensus was that it's not enhanced unless it says enhanced.
I suppose possible that different stores get from different suppliers too.
I'll check and get back to you - my son works at Hy-Vee meat dept - high school help so he may not know, but would know who to ask.
However, I do not believe their non-Hormel meat is enhanced. I'll see if I can find out where they buy from.