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Not sure if this goes here or in hot smoked bacon. Please move it if appropriate. Thanks!
This is the first time I’ve done a hot smoke on bacon. One batch to 150, the other to 155. Hickory on both.
I’ve sliced and fried a little of it as a test. Taste is good— not a lack of flavor, just a...
Thanks! That makes more sense than leaving the unused ones cold.
I noticed all the angle iron and fins. I figured it was to stabilize things and maybe help spread the heat.
Got a 36 inch Blackstone because I’m tired of running out of cooking space fixing breakfast. Still getting used to it. So far it’s done everything I’ve asked of it. I t’s hreat being able to have different temps across it.
I’ve noticed a lot of complaints about warping on griddles, but so far...
I finally got my breast in the UDS for a trial run. Rock solid 325 the whole time. Came out wonderfully juicy and tender, but not much flavor to it. Tasted like turkey, but no taste of the spices or the smoke.
I used lump charcoal with 3 small chunks of mesquite. There was no smoke flavor at...
“Cook it down”? Not sure I understand exactly what you mean. Like put it in a saucepan with liquid and simmer it for awhile? How do I know how long to let it go! Sorry— I can be a bit dense.
Looks like I’m doing the turkey in the UDS this year. Getting a lot of good info from the forums, so thanks to all those that have posted in the past.
I’m not finding a definite answer as to gravy when smoking a turkey. Will a catch pan a shelf below the turkey catch enough juices to make...