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  1. smokin al dente

    8lb Whole Chicken

    We've been having some great weather here in New England this week so I took full advantage and decided to smoke a whole chicken.  This big boy came in at 7.5lbs.  I brined it over night with bay leaves and some Hawaiian salts.  This morning I did a quick rinse with water and lemon.  As for a...
  2. smokin al dente

    Sweet and Spicy Super Bowl Wings!!!

    So today is Super Sunday and happens to be my birthday.  I decided to smoke some wings for the day.  I let them brine yesterday and put a dry rub of brown sugar, chili powder, paprika, cumin, cayenne pepper, garlic powder, mustard powder, salt, black pepper, and some EVOO.  One batch is done...
  3. smokin al dente

    White Chicken Chili w/ Smoked Chicken Quarter

    So, I was looking for something different to do with my smoker this weekend (Can't waste the warm weather in New England).  I decided to smoke some chicken quarter for a white chicken chili that I frequently make.  I found this recipe while I was traveling through Kentucky and stopped at Claudia...
  4. smokin al dente

    1st Smoked Beef Roast

    So I haven't smoked a beef roast yet in my smoker.  I have this baby sitting in a dry rub of sea salt, cracked black pepper, onion powder, and garlic powder.  To finish it, I put just a little garlic roasted EVOO in the bag.  I'm planning on smoking this either Tuesday or Wednesday.  Will post...
  5. smokin al dente

    Beef Rub Suggestions

    I'm looking for a good dry rub to throw on a beef roast that I'm going to smoke in the middle of the week.  I love in Southcoast Mass., and we're on a nasty cold stretch and can't smoke until the middle of the week.  I have no idea what to use for a dry rub and need some suggestions please.  I'd...
  6. smokin al dente

    First Attempt at Smoked Chicken Wings

    So yesterday, I gave chicken wings a try in the smoker.  Here's a shot of the first step in the process, the brine.  I let the wings brine in a mixture of rock salt, black pepper, garlic, cracked bay leave, and red pepper for about 4-5 hours. After the brine, the next step as to let them sit...
  7. smokin al dente

    Hello from Massachusetts

    New to the website. My name is Alex, 24, from Massachusetts.  I'm a novice when it comes to smoking, BBQ'ing in general.  I worked in a kitchen for 8 years so cooking is nothing new to me.  Time to take my skills to the smoking world. 
  8. smokin al dente

    Maiden Pork Voyage!

    New to the forum.  So I got a MES for christmas this year and couldn't wait to get outside to use this thing.  This is my first smoker and first voyage into the smoker world.  Last weekend I did a 4 lb. pork shoulder.  I rubbed it down with a rub of cumin, chili powder, granulated garlic, onion...
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