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1. Are there any major things I should think about or should worry about that one wouldn't normally think of? I can't think of any.
2. I am going to put the turkey in a pan with veg, the neck, broth, etc and make gravy with it afterwards? What's the best procedure for making the gravy with all...
I work for the company that builds Hyster and Yale forklifts. At the time, I lived in NJ. The company moved to NC and a friend asked me,"What are ya gonna cal the company..hyyal?" I thought it was funny & southern.....Hy(Hyster) yal(Yale).
Wow...Scar greeted me when I joined and was always a source of info, good cheer and encouragement. He will be missed.
My wife and I send our heartfelt condolences.
Well, this isn't heavy on the Q view. I had to deal with the outer bands of the hurricane yesterday and do the ribs up. We had a little get together with the neighbors and I had promised ribs, so hurricane or not...they got 'em!!
I had to move the smoker around a bit to keep the swirling...
Once you get the doneness worked out, try backing off on the hickory a little and add apple or cherry. I've found that ribs love apple or cherry with a little hickory mixed in.
I installed 2 analog thermometers that I got from Lowe's. One close to the fire box and 1 closer to the chimney. You'd only need one. These are in the grilling tools aisle and are pretty accurate and inexpensive. I use mine to monitor the temp differences from side to side.
This will help...
I am unfamiliar with your smoker, I use a horizontal. I have whipped up some fine BBs using the 221 method on the old girl! All the advice here is dead on.
I use a waterpan. I like the moisture from the steam and I think it helps to keep things from getting dry. The waterpan is on the lower...