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  1. iowahurler

    Couple questions on my smoking process in regards to turkey

    I do appreciate the warnings and info Martin but I was under the impression that I was being safe because after the time in the smoker the meat then goes in the oven somewhere in the 400F range to bring the temp up and kill said bacteria. Chris
  2. iowahurler

    Couple questions on my smoking process in regards to turkey

    Just thought of one more variable that might have some bearing on this.  My dad has a water softener and i don't.  Has anyone here noticed that affecting anything? Chris
  3. iowahurler

    Couple questions on my smoking process in regards to turkey

    Thanks a lot for all the info guys. It was kind of bugging me. However the odd part is that the turkeys that my dad smokes do not turn out this way to my knowledge and is the exact same process. Could another factor be in how the turkeys are raised in the respect that the tender never really...
  4. iowahurler

    New to Cheese Smoking

    I personally have been smoking cheese for a few years now and i have always used hickory. For all the bricks it gets 2 hours in the smoker. This goes for cheddar, provolone, swiss, colby, and colby jack. The only cheese i drop the time on is parmesan. For that i take the wedge and break it...
  5. iowahurler

    Couple questions on my smoking process in regards to turkey

    Ok i have been smoking various meats and cheeses for a few years now and have one question that i can't seem to get answered. First off i will explain my entire process for getting the turkey from freezer to table First thing I do is thaw out the turkey then put all the meats into my brine...
  6. iowahurler

    Finally found a group of people that share a love for smoked foods

    Ok just read the message i had in my inbox.  Auto generated would be my guess but good info none the less.  Ok the smoker i use is a basic large-ish horizontal type charcoal grill with a seperate firebox on the right side that was purchased as an addon from menards as well.  All from my dad for...
  7. iowahurler

    Finally found a group of people that share a love for smoked foods

    Hey guys and gals. First thing first, I love smoking my own meats and cheeses so I am very glad that I have found these forums. I grew up in Iowa and after my 5 years in the Navy as a helicopter mechanic I have moved back to Iowa. I do have a couple questions but that is not for this thread...
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