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Recent content by sonofasmoker
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I would love to fry in my discada, but I like to be organized in my cooking style. What do y'all do with your oil? I have seen china caps that are then pouring into steel containers. How do you do it? What have you found sucks/works well? TIA!
Im all for higher smoking temps, but high temps for me are roughly 275. I can slide the thighs over towards the fire box and put it in a pan to keep the bottoms from burning I guess. I see youtubers all the time running their pits with wings n such in them while doing brisket and butts. I know...
Thanks for the tips Aaron,
I get the grill method. I dont mean this in a negative way since that yields fantastic results, but I feel grilling is almost a cop out. I want to replicate the bite through skin without having to pull skin, scrape it, put it back on....blah. I know thats the...
With a subject line like that, who can resist? HAHA
But seriously -I am a great chef! I went to culinary school, grew up with a southern momma that could throw down, smoking "slap yo momma good" brisket is a piece of cake. I have a terrible, terrible relationship with one smoked meat in...
Welcome to the clan Jayce! I am just north of you in Cumming/Johns Creek area. I would recommend the tube if you are low on room, but if you can fit it the maze is best IMO. If you are remotely close to the Alpharetta/Roswell area, I highly recommend you check out The Atlanta Grill Company -...
I think I can help here. The way I see it, these options are two different types of smoked food. Saying that may be a little confusing, but hear me out. I have a Traeger and a Old Country Peco's and I love both of my smokers. I started smoking 2 years ago with my Traeger and love it, absolutely...