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Recent content by rshermaniv
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I'm going to smoke 3-4 pounds of chicken wings for the Super Bowl, and I've found the best method for all smoked chicken to be Scooper's. I am going to marinade / brine them for 48 hours, it worked great last time! My run with his recipe is on the last page...
This is what I use as well, in fact i just posted about it, lol... This is easily the best way to smoke a chicken that I've ever done. I do the 48 hour brine for the wings too when i smoke wings. I'm going to be doing this again this weekend and smoke 4 pounds of wings...
Those hot Scotch bonnet peppers are some of the hottest peppers around, see the wiki post.
Scotch Bonnet, also known as Boabs Bonnet, Scotty Bons,[1] Bonney peppers,[1] or Caribbean red peppers[2] (Latin: Capsicum chinense) is a variety of chili pepper. Found mainly in the Caribbean...
I like finishing all chicken in the oven at 400 for 10 minutes or so to crisp up the skin regardless. My smoker can get to 350+, but again, nothing crisps up skin quite like the oven.
I'm going to smoke 3-4 pounds of chicken wings for the Super Bowl, and I've found the best method for all smoked chicken to be Scooper's. I am going to marinade / brine them for 48 hours, it worked great last time! My run with his recipe is on the last page...
I was going to smoke a chicken this past weekend so I perused the forum looking for a good recipe and I stumbled upon Scooper's recipe. It looked intriguing with the Catalina and Louisiana hot sauce brine, so I decided to give it a go.
Here's the chicken before going on the smoker with the rub...