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.
so I’ve been searching for a way to prevent my flame from being blown out on my Masterbuilt XL.
I’ve made wind guards and wind breaks but it never is enough.
I installed a pilot light (tee’d off the supply line before the smoker control valve) with the hopes it would relight the burner if the...
Hello everyone.
I need some help in making some spicy/hot sweet pickles. Want them to be kinda like Famous Dave's spicy pickles. Oh and in small batches, around 4 quart jars.
I tried the whole dill pickle that I sliced, 4 pounds of sugar and bottle of tobassco in a gallon jar. Flavor was good...
A co-worker gave me a couple goose breast to make into jerky. Never done goose before so it will be interesting.
Curing with high mountain wild bird jerky kit.
Will post results tomorrow. image.jpeg (1,496k. jpeg file)
Well been a long time since I fired up the smoker.
Got shoved to working ridicules hours and nights.
I prepped this yesterday and toss in the Masterbuilt gas this morning when I came home.
And fell asleep. :-(
Internal temp is 180/185.
I inject some butter into breast and drumsticks, covered...
Hello everyone. I know bacon wrapped chicken breasts are done a lot so it might be a little repetitive. But here are mine.
12 chicken breast injected with Famous Dave's spicy pickle juice, then vacuumed packed in same juice (not delituted) for 24+ hours.
Pad dry but not risened.
Jeff's rub.
Gas...
Been a long winter and the near spring temps had me breaking out my gas Masterbuilt for some ribs.
Used the 3-2-1 method, Jeff's rub, amazing tube pellet with mix (what ever had spilled out in the bottom of the tote) of everything in it.
Threw in a couple potatoes for twice baked, wonderful...
My first big smoke . . . I was asked by the Saint Joseph Figure Skating Club to smoke up some pork in the way of pulled pork for the spring banquet and since I am a Board Member I really couldn’t say no.
I picked up 37 pounds of Butts from Sam’s Club thinking that it would feed about 55 people...
the boy has came across an stainless steel commercial refrig for free except the gas to go and get it. he wants to turn it into a smoker, I haven't seen it yet but thought I would see if anyone as any experience at this or any ideas?
the thinking is that we will use a burner from a turkey fryer...
I tried to post this a while back but my iPhone was being mean to me.
Smoked up a duck a while back, just now getting pictures back from the customer.
I cut small slits in the breast to help with rendering the fat out. I brined in a citrus mix of tangerines, oranges and pineapple for 24...
Decided to do up another batch of chicken breasts. I had brining in Famous Dave's Hot Pickle juice, about 1/2 cup water, 1/4 cup Teryiki and 1/4 cup pineapple juice. I decided to use one of my vacuum canisters to see if it makes any difference. I didn't notice anything other than it was much...
I have seen several posting on here about the Kirby Meat Mixer, I have done several searches but can't find any info on where to purchase the parts I can't make myself, the paddle.
does anyone have a way of ordering this?
thanks
bob
While I was digging around for meat to make up some jerky I found a couple of tenderloins (inside the rib cage) that I had forgotten about.
I marinated and injected them with Balsamic Marinade, vacuumed bagged and refrigerated overnight. Applied some of Jeff’s rub and wrapped in bacon, cranked...
Found several pounds of deer meat that I cut up for stew/chili meat but decided to jerk it instead. While I was digging around in the freezer I found a few round steaks, they were a little thicker then I normally use for jerky but I beat them down.
I use High Mountain seasonings on all but one...
OK, all you grill masters I need some help. I have received this hunk of meat from a friend, he thinks it is a hind quarter, I have no idea. it is very large as you can see by the picture, weights about 23 pounds.
What are my options on smoking it? Cure first?
Keep in mind that I have a...
It has been a while since I posted anything so here are some chicken breast I smoked up today. Used Jeff's rub and my own sauce of BBQ sauce/Chili sauce/grape jelly. Smoked with Hickory until IT was at 165. pulled FTC for about 45 minutes while other fix'ns were finishing up. sorry but no...
I ran across a couple threads of Wutang's. I was wondering if his chicken brine has ever been posted on here? I spent many years on the Hawaiian Islands and would like to try to recreate some of their unique flavors.
thanks
Had a Birthday party for my boy, he requested some spare ribs, pulled pork and a couple of fatties. I added in the beans and potatoes.
This is my first try at ribs and I was pretty pleased. I followed Jeff’s 3-2-1 (2-2-1 baby back) advice and they turned out perfect! Thanks Jeff!!!!
Having...
I decided to try my hand at pork butts . . after gathering more info then I could process I started . .
I did one naked and no injection... the other I used Jeff's rub over EVOO and injected about 1oz of apple juice . .I started at 10pm last night, smoked in my MES 30 at 220, it hit IT 160...
I have been trying to find info on temp probes.
I currently have a Maverick ET-732 it operates on 433.92MhZ and it looks like all of the Maverick probes operate on same Freq.
if I wanted to probe 4 or 6 meats while smoking what can I do? I really don't want to have to open up the smoker all...
I smoked up a couple more pastrami . . soaked them for a day, changed water out a couple of times. I trimmed most of the fat off. Coated with a mustard mix, ¼ cup yellow mustard, ¼ cup of my favorite sweet hot mustard, 3 tbsp of EVOO, all mixed together and applied. Made my rub with CGP, garlic...