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Just soaking

post #1 of 21
Thread Starter 
Greetings from slightly marinaded. I have been using hickory smoke when I grill out for some time now but never to the extent as described at this web site. I was introduced to the forum and the "art" of smoke by our good friend T-roy. Currently I am using a vertical Brinkman and my gas grill aided by chunks of hickory.
Within the month I plan to try my hand at smoking a turkey(per a request by my father-in-law) and a london steak. From there who knows what meat I will come across or what is on sale.
Autumn brings new opportunites to the table here in the Midwest so who knows what will be in the smoker next.
post #2 of 21
Welcome to SMF Slightly marinated
post #3 of 21
Good luck with everything. If you have any questions just ask the folks here they are wonderful and willing to offer any advice they have. Tooday was my first smokie and they helped all the way through it. Good Luck and Great Smoking
post #4 of 21
Welcome to the SMF, looks like you're getting right into it, it's all good.
post #5 of 21
Welcome to the forums! Be sure to give us Qview of anything and everything, we love to see all your good stuff! (Qview = pictures; i.e. "BBQ Views"). If you're from the midwest, do you have access to dried corn cobs? Great stuff to smoke with; my dad smoked all his hams and bacons with them; see the Qviews:
post #6 of 21
welcome aboard enjoy the experience
post #7 of 21
Welcome to SMF!Enjoy yer soak....er...stay!
Happy Smokes
post #8 of 21
Welcome aboard marinaded!!
post #9 of 21
DUDE!!! WASSSSUP! Glad you posted. BTW, my sirloin tip came out good with hickory, although, I think mesquite or oak would have tasted better. But...it was still awesome.PDT_Armataz_01_36.gif

Dude, you gotta check out this cool ecourse they have here, it's free and really good.
post #10 of 21
FELLOW METAL HEAD??!! This day just gets better and better!PDT_Armataz_01_06.gif
post #11 of 21
post #12 of 21
Thread Starter 

Here is the Rabbit

Here is the Q-view of the Rabbit. It isn't pretty but it was tastie.
post #13 of 21
Thread Starter 
Corn Cobs? What the heck I'll give them a try! One question though would you use them only on hams and bacon or could you use them on other meat as well?
post #14 of 21
Thread Starter 
Love the quote from Ben Franklin, MotorHedd
post #15 of 21
You can use them on anything that moves; they give a nice sweet smoke. Because of their natural sugars, be careful you don't get them too hot and they fire up on you tho. You can smoke with them exclusively or add them to your lump or wood, depending on what type of smoker you have.
post #16 of 21
LOL why thank you!PDT_Armataz_01_37.gif on the rabbit!
post #17 of 21
Dude, I got some left over COBS from dinner the other night....you're welcome to 'em. Zoey had a bit of a runny nose, but let them dry out and IT'S ALL GOOD BROTHA!!!
post #18 of 21
Welcome SM.
post #19 of 21
Thread Starter 
Dude I already started the course but thanks for thinking about mebiggrin.gif
post #20 of 21
Thread Starter 
One other question, do you use the bare corn cobs or whole ears with the corn still attached? I thought, until you mentioned "their natural sugars", that all of along you were refering to bare corn cobs.PDT_Armataz_01_05.gif Thanks
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