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  1. tarnak

    Smoking pork Belly suggestions needed.

    Good day all, so I was wondering, has anyone smoked pork belly?  For some reason I want to try it, and I have no idea how to go about it.  I dont want to make bacon of course.  Any suggestions and points would be great. Thanks.
    • tarnak
    • Thread
    • Replies: 7
    • Forum: Pork
  2. tarnak

    Smoking a corned beef for the first time

    Hi all, I am planning to smoke two small (2.5lb) corned beef on Thursday.  I have a couple questions, what is the best temp to smoke them at, I have see up to 240.  and how long do you all think the small ones would take.  I am guessing 5 hours to get to an IT of 200 degrees.  Is a smoking temp...
    • tarnak
    • Thread
    • Replies: 1
    • Forum: Beef
  3. tarnak

    Smoking a ham and cross hatching

    So I like to smoke hams, I saw somewhere that you can cross hatch the skin, has anyone tried this and if so, does it help improve getting the smoke into the meat?  How does it affect keeping the ham moist? Thanks Brian V
    • tarnak
    • Thread
    • Replies: 5
    • Forum: Pork
  4. tarnak

    Smoking whole chickens, with or without the skin on, what is best?

    Hi all, I enjoy smoking whole chickens, brine overnight then smoked at 230 degrees till done.  The issue I have is the skin usually is a bit rubbery.  So I was wondering, how does it effect the chicken if i remove the skin beforehand, then brine over night, season then smoke it up.  Would it dry...
  5. tarnak

    Question about the Maverick ET-733

    Hi all, I just picked up the Maverick ET-733, I ger different readings between the two probes, varies by 1-6 degrees, is this normal for this brand? Thanks
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