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Sorry I don't have pics.Fixed ribs on the my Master Forge smoker.Applied rub oever night. Smoked them at approx. 240
for 3 hrs. Took them off & wrapped them in foil with a liberal amount of BBQ sauce added. Back on the grill for expected 2 hrs.
Were really meaty ribs so left them on for 3...
Welcome Steve:
I am a newbie also. Found ths site 2-3 wks ago. Have thoughly enjoyed all the info & ideas.
I love to smoke & grill. Sure you will enjoy it also.
Thanks to SMF guys I have added a gasket to the doors of my smoker. Used a Rutland Grapho-Glas 1/4"
rope type gasket & Rutland heat resistant.adhessive. Also put talc. pwder. on the outside so the gasket
so it would not stick to the frame of the smoker. Makes the door harder to close, but...
I was just wanting to know how other's experience is with the Master Forge unit. Do you have any probs getting to the higher temps?
Do you use chips or chunks in the smoker tray? I have been working at smoking for a couple yrs. Just bought this smoker 2-3 months ago. Have b een happy with it...
I have a Master Forge 2 door propane upright smoker. The bottom door is to make chip replacement when needed without losing all the heat in the top. Anyone with experience with these?
Can you take the bacon also around the bottom to keep the cheese from running out. The olive filled with cream cheese sounds good also. Anxious to see how they turn out.
I have smoked a whole chicken before, but this weekend I must have had a prob. getting
my temp probe located properly. I tried to get it in the thigh area but, is there an easier sure
fire way?