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i purchase this recipe about 8 years ago and some how within the last 6 months my copy has disappeared. How do I go about getting another one emailed to me?
here is a list i saved awhile back that some one posted...hope this helps one and all...even though a lot of people have a personal preference for different smoke flavors
Reference guide for Woods used to Smoke Food
ACACIA - these trees are in the same family as mesquite. When burned in a...
the only thing i use my water pan for in my MES40 is to catch drippings off the items i'm smoking...and i have it lined with foil for easy clean up..usually when i do pork shoulders/butts i'll set the MES at 225 and it usually takes about an hour and a half per lb..the only time i open the door...
http://www.smokingmeatforums.com/t/165218/bacon-marmalade-recipe-pics-added
both of them are on this think...don't be afraid to try out the handy search bar above
sorry for the coloring difference on the pics..tried with and with out flash on my phone
it's been a while since i've posted anything...life has been very
every morning i grill something to take in for lunch for the wifey and myself..been playing around with a glaze i came up with and wanted...
rubs are a personal preference for different cuts of meat and what you want for a flavor profile ..Jeff has come up with a very nice rub mixture...which you can modify for your flavor or leave as is if you like
http://order.smoking-meat.com/jeffs-rub-recipe-and-sauce-recipe/
i'm on the other side of the state and had the same winds...they have been lasting for a few days now...today they are half of what they have been...luckily all i have to do is a lil shingle work on the bike shed...
every piece of meat has a mind of it's own while smoking...some will take the 1.5 hours per lb..while others may take longer...the main thing is to make sure you have an accurate temp gauge on your smoker and and a good therm for internal temp on the meat...try and keep a good steady chamber...
remember if you inject, you need to get the internal temp of the meat to at least 140 degrees within 4 hours to help kill any bacteria that you pushed into the meat with the injector....food safety 1st
they turn out awesome
http://www.smokingmeatforums.com/t/131134/sweet-spiral-ham
here's a link from one i did a few years back....this is how i've done them since