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.
Due to unforseen circumstances I have added a 5.6lb beef shank roast (which I've never cooked before) to my Christmas dino ribs cook. I was planning on doing the dino ribs at 225 or 250. I cant seem to find a good ballpark on what the cook time for the shank might be. Any tips or tricks on the...
I have a butt to do soon for a party, and for some reason I got to thinking about adding honey to the top of the butt along with my wooshy/Apple Juice mixture when I foil it, just like I do on ribs. I am going to be rubbing with a modified version of Billbow's rub with half the normal paprika...
I brined one salmon fillet last night and pulled it out of the fridge this morning. When i put the pieces on the drying tray I noticed black spots and a couple worm looking black streaks in a few spots. Is this safe or did it somehow get contaminated?
I have been wanting to do this for a while and after @sandyut posted about doing ribs without foiling I had to give it a shot. They have always turned out amazing using @SmokinAl 's way (minus leaving membrane on), but I had to try no wrap and leaving the membrane on. These were also my first...
Shopping yesterday I ran into some thighs and "party wings" that were buy one get one free and I couldn't resist an excuse to get some grill time in. I've been wanting to do wings for a while now.
Got home, preheated the grill to 350 and got to work on prepping the wings. I melted some butter...
Thank you again to Inkbird for choosing me as a winner for this. My review as promised (sorry for the delay Inkbird).
I received the package shortly after being notified and exchanging details. It seems pretty well made and came with 4 meat probes.
After testing it I used it on several...
Cooking up a 2.68lb chuck roast today at 225 on my Pit Boss. Everything was going well:
Rubbed and vac sealed the night before
0700 - Roast goes on preheated grill. Temp is moving up nicely, 154 at 0900, 158 at 1000, 160 at 1100. It hits 165 at 1203, so I go ahead and pan and cover in foil. At...
I have had my Pit Boss pooper for about a month now with a few successful cooks under my belt, couple ribs (thanks Al), couple fish, one pork butt (thanks meowey), and they have all turned out pretty good. I have decided to pull the trigger on a brisket for a special day on Saturday.
I haven't...
Evening all,
Just wanted to say hello. I am brand new to smoking and I have learned a lot lurking around here. Thank you all for the knowledge you have passed on. My smoker should arrive tomorrow sometime so I should be making SmokingAl's ribs tomorrow or Saturday. I cant wait!