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  1. idahobangbang

    Tender Jerky - is it even possible?

    Forgive me if there is a Search or Search This Forum link somewhere ... I'm not seeing it, but would've used it since I expect this question has been asked already... I've been using the original Beef/Game Jerky recipe from my Big Chief Smoker recipe book (the one that uses salt/sugar/soy...
  2. idahobangbang

    To oil or not to oil... that is the great question - what say you?

    Hi, Back in the day, I discovered that I could bake chicken breasts and thighs without drying them out if I a) rinsed and dried the chicken, b) coated with oil (spray Canola or Olive oil), then c) seasoned and baked. In my Weber Kettle, I tried a similar technique there too and had good...
  3. idahobangbang

    Vortex temperature in 22.5 weber kettle?

    Right now, I use an aluminum pan to hold coals off to one side in my 22.5 weber kettle. One Coleman can of coals gets me 375-400 F in the kettle. I cook chicken on the indirect heat side for around 40-45 minutes and finish be direct searing or crisping the chicken skin for 3 to 5 minutes over...
  4. idahobangbang

    Hello from Idaho!

    Hi All, I'm new here and new to much of smoking and BBQ'ing.  We bought an 18.5" WSM in Alaska last year (where we were living) and have just recently moved to the Star, Idaho area (20 miles west of Boise).  I've had great success with chicken and ribs, but because there is only my wife and I...
  5. idahobangbang

    Ok... now for MY first brisket!

    There is just my wife and I in the house and she doesn't eat red meat (yes... in know, right?), so I didn't try a brisket for a long time. I bought a brisket at Costco, a whole one, and brought it home ...clueless on what to do.  So, I followed my friend's instructions: Not bad ...just one...
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