Never been a really huge fan of turkey, but that may have changed. Seen several posts around the interwebs that looked DELICIOUS! Had to give it a go. Couldn't find boneless breasts anywhere, so picked up a 6lb. bone in breast from Aldi. As a bonus I received two packages of gravy that weighed in at 1lb. Deboned and ended up with about 2 3/4 lbs of boneless breasts. Good coat of Simply Marvelous Peppered Beef with some extra pepper. Figured I give the Meater a go that I picked up from Woot...
I replaced my burnt up 2007 controller had one major fire in pellet box and kicker was a lightening strike I replaced with a Smoke Daddy PID you can buy them with blue tooth controller also. Here is what has to be done but a new 120volt combustion fan old one is 12volt. Replace the thermocoupler with one rated for Smoke Daddy I used a old one from a Pit Boss pellet grill extended the wires about a foot. I have been using now for well over a year runs great no fires or flare ups. If you have...
Hey group, new guy here. Any tips where to source a temp indicator for the temp knob for old model 50? Mine is gone... I can figure out by trial and error but wanted to check here, first. I have tried to find the search option for the forum but must be blind. Any help here is also appreciated! thnx.
I’m new to smoking and this is the first time I’ve bought a full brisket. My butcher divided a 16# brisket into 3 more manageable pieces for me to practice on. The end pieces have a 3-4” wide strip of fat in the middle and it looks like more fat than meat throughout. Do I trim this fat out, creating smaller pieces?
Hi, I have a 15 year old smokette elite. The control panel is toast…can’t control the temp and it turns itself on how hard is it to replace the control panel and put in a new heating element? I’m not real mechanical so if it’s too involved, then I’ll probably skip it and buy another considering it would be about half the price of a new one for the replacement parts. Thanks
Hey everyone, haven't been around in a while. Looks like a lot of the old fogies are still here. So I was looking through the freezer and found a big double bone pork chop. Brined it for a few days, then a coat of Porkmafia Memphis Mud, my go to rub for pork. Into the FEC at 210 for about 3 hours. Getting there... Mixed up a glaze of bourbon, maple syrup, fish sauce, worchestershire, granulated garlic, HDD & garlic chile paste. Sweet & spicy! Four coats, about five minutes in between...
Guys its been back in the Okie days that I last posted on this site. Covid has knocked me out of a catering gig. I have a sweet running SM260 that I need to sell. This smoker never let me down. I’m just looking for a fair price and a good home. I’m in Arkansas.
i just got my smo25 electric smoker on friday . put it together and went to start it up for the party and it keeps reading prb couldnt cook with it was a real bummer does anyone have an answer? called support but they didnt have an answer for me.