Competition Rules - Smoking Meat Forums
Jan 1, 2008 · Im organizing a non sanctioned competition in June and would like to know from everyone what the rules and guidelines are for most q competitions. Id like some sites with …
Poaching Sausage - Smoking Meat Forums
Dec 30, 2014 · I've not yet tried to smoke sausage but have read here several stories about hitting the "stall" and folks needing to get it finished in a reasonable amount of time. What implement …
Ribs in the oven Hairy Biker Style - Smoking Meat Forums
May 9, 2013 · 3. Preheat the oven to 170C/150 fan/Gas 3. Add 100ml cold water to the roasting tin and cook the pork in the oven for 3 hours or until very soft and tender – the meat should be …
What type of steel can I use to line the inside of my smoker?
Mar 3, 2008 · I'm planning construction of a rectangular, vertical smoker. Approximate dimensions are 25" x 20" x 48". I'd like to line the inside with some sheet metal, surrounded by hi-temp …
How to time smoking turkey parts - Smoking Meat Forums
Nov 28, 2010 · This year we plan to smoke just the turkey breast and 10 or 12 turkey legs. When smoking a whole turkey, I can understand the amount of time that should be planned to …
3-2-1 vs 2-2-1 method when smoking ribs - Smoking Meat Forums
Jun 6, 2013 · I've tried the 3-2-1 method and it turned out pretty good I guess (I'm still new to this stuff). I'm looking to get that "pulled pork tender" if you will. Some suggested on here a 2-2-1. …
Mes 30" Temperature Zones Part 1 of 2 - Smoking Meat Forums
Jan 2, 2018 · I checked the temperature in 5 locations in my MES 30" and this id the results. Keep in mind that even in your kitchen oven, you can get temperature swings of 35 to 40 degrees. …
CAJUN INJECTOR SMOKER PARTS INFO - Smoking Meat Forums
Feb 14, 2012 · i have a old cajun injector smoker and was having problems finding replacement racks for this smoker , the smoker works great and i have been using it since 2005 . of course …
oneida digital probe thermometer question - Smoking Meat Forums
Nov 3, 2012 · 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 …
Pork Shoulder - how much smoke? - Smoking Meat Forums
May 5, 2018 · Camp Chef Smoke Vault 24" - Maybe a strange question, but I'd appreciate some advice. How important is it during the LONG process of getting the pork shoulder up to ~205, …