- May 2, 2014
- 2
- 10
Made smoked chicken last weekend.....just purchased 3 thick pork chops and a pork tenderloin to do this weekend....looking for an injection recipe to try with apple juice. I scored a free Masterbuilt electric smoker!
Another Newbie!
- Thread starter tina in ohio
- Start date
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texan bbq n
Newbie
texan bbq n
Newbie
Pork loin inject with apple juice down here in Texas we coat the outside with oil your choice then I use bad byrons butt rub on all my pork fixins. Plus willams rib tickler.
smoked rest
Newbie
- May 2, 2014
- 1
- 10
I'm also a new newbie, but i'm from Brazil! Kkkk
Been smoking for a few years myself, my dad learn from his old man who learn from his German neighbor..In our process we pretty much keep the temperature as high as 120 to 135 Celsius for 20 minutes for a salmon fillet.
We use the steel drum technique.
I've just learnt some other techniques using sawdust to smoked.
Got myself really interested in the cold smokers technique , they just enhance the flavor into the food beautifully.
Trying to build a equiptment similiar to bid daddy's.
What do you think is more efficient? Smoking Gun?
or Big Daddys?
Thanks guys
Marcelo Kliemann Fuchs
BRAZIL!
Been smoking for a few years myself, my dad learn from his old man who learn from his German neighbor..In our process we pretty much keep the temperature as high as 120 to 135 Celsius for 20 minutes for a salmon fillet.
We use the steel drum technique.
I've just learnt some other techniques using sawdust to smoked.
Got myself really interested in the cold smokers technique , they just enhance the flavor into the food beautifully.
Trying to build a equiptment similiar to bid daddy's.
What do you think is more efficient? Smoking Gun?
or Big Daddys?
Thanks guys
Marcelo Kliemann Fuchs
BRAZIL!
Hey Tina
Welcome to the Smoking forum. You’ll find great , friendly people here, all more than willing to answer any question you may have. Just ask and you’ll get about 10 different answers—all right. LOL. Don’t forget to post qviews.
Gary
Welcome to the Smoking forum. You’ll find great , friendly people here, all more than willing to answer any question you may have. Just ask and you’ll get about 10 different answers—all right. LOL. Don’t forget to post qviews.
Gary
texan bbq n
Newbie
- May 2, 2014
- 2
- 10
texan bbq n
Newbie
Bottled Italian the longer you soak them the better then season used the rest at the end as a baste . Hope you enjoy.
texan bbq n
Newbie
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