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.
Bacon was pretty good cut but yes the fatties I made out of 1lb sausage and then all the fillings. They were just the size of a gallon ziplock bag end to end. I figured they would be more manageable that way.
Well I tried a brisket this weekend 7/28. It was 10 lbs before the trim and thought I would get up and get it started about 3:30 figured it would be done in about 12 hours. I was running about 240 - 250 deg on my smoker. I wrapped in foil @ 8am when it was @ 175 deg. Everything went really well...
Thanks all for the welcome and comments. I thought smoking would be easy. Was I wrong! But I have made progress and been trying other meats to see what I like best. Fatties are one I am going to continue making for sure.Thumbs Up
First attempt at a couple fatties. Still new to smoking. Bought a Chargriller Duo 2 years ago and have done some mods to it after reading many forums on successful mods. Really enjoy the art of smoking so I have been doing as much smoking as I can seeing what I like and what I need to work on...