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  1. nptwnsmkr

    Butterball Boneless Turkey Roast Advice/Experience?

    I was asked yesterday to smoke several Butterball Boneless Turkey Roast for Thanksgiving this year and am looking for any advice or past experience any of you might have. Up until I was asked I had never heard of them (never looked for them either) but am up to the challenge. These are, from...
  2. nptwnsmkr

    New Build?

    I found this today and thought it would make the ultimate smoker. It's 8' in diameter and 24' long. I figured I could get four whole cows or two dozen whole hogs in it, depending on their size. The two biggest issue's I see are sizing the firebox and making it mobile. All bs aside, looking at...
  3. nptwnsmkr

    Reheating Frozen Vac-sealed Pulled Pork Q-view

    I've noticed there are many questions on reheating pulled pork and thought I would post how I do it with a little Q-view. Please understand this is the way I do it and I make no promises as to how yours will turn out without any issue's. I've been doing it this way with no issue's myself. I've...
  4. nptwnsmkr

    First Spare Rib Smoke 2015

    This is my first true smoke for 2015...two racks of spare ribs. I trimmed them to St. Louis style but gave the tips equal love. My brother and sis-in-law treated me to a very much appreciated "rub of the month subscription" for my b-day this winter..love them dearly for their understanding of...
  5. nptwnsmkr

    Anyone from the Vicksburg MS area to recommend local eats?

    I've been tasked with completing a project in Vicksburg Mississippi and am hoping to find a few locals here to direct me to some of your favorite restaurants. I could care less about the chain restaurants, I'm looking for the hole in the wall Cajun/Creole and of coarse some delicious Q. I'll...
  6. nptwnsmkr

    37#'s of Pork Butt on a 18.5 WSM Qview

    I looked in the freezer earlier this week and had a few butts looking back at me and thought they needed some attention. I threw them in the fridge to defrost Monday evening after work. While shopping at my local Kroger this week I noticed butts on sale and picked two more up. The two in the...
  7. nptwnsmkr

    Mallard Duck Breast Advice

    My step father brought over 8 mallard duck breast to smoke tomorrow with a few other items. I have them in slaughterhouse brine right now. I was expecting much larger breast, I would guess about a 1/4 lb or less. My thought is to smoke them hot and fast to an IT around 140. I'm thinking about...
  8. nptwnsmkr

    Turkey IT Issue Between Breast

    I just smoked a just shy of 14lb turkey on my WSM at around 275*. I brined it in slaughterhouse brine for 24hrs, dried it in the fridge overnight. I used the minion method with KBB dumping my hot coals in the center so the would work their way out generally giving an even heat. I placed the...
  9. nptwnsmkr

    Irish Peat Smoked Loin

    This Sundays smoke involved smoking with true peat from Ireland. If you're not familiar with peat it has a very distinctive earthy aroma. Those of you that have had the pleasure of a peat fire know what I am talking about. That said, traditional rubs are not recommended, I use an herb rub- 2Tbs...
  10. nptwnsmkr

    Sunday Smoke ABT's Chix Pops & Pizza Fatty

    Since the Colts aren't playing today I had some additional time on my hands. The original plan was wings, ABTs and a pizza fatty. The freezer yielded no wings but had some legs. I won't get into too much detail on the Lollipops because I posted my Lollipop smoke a few weeks ago. The temps are...
  11. nptwnsmkr

    First Shot at Chicken Lollipops Q-View

    This is my first try at chicken lollipop's -with the smoker fired up I threw in some ABT's for the ride. I must admit I gave up on pulling all the tendons out, it was a pain in the a$$ and pulled some meat out as well. I sprinkled with some Tony C's before they hit the smoke. The ABT's had a mix...
  12. nptwnsmkr

    Slicer Cucumber Refrigerator Pickles

    I thought I would share an easy refrigerator pickle recipe I use for our slicers, I'm sure picklers will work as well. 2lbs cucumbers sliced 1/8" thick 3 ts salt 1/2 red onion sliced thin and quartered 1 1/2 cups sugar 1 cup distilled white vinegar 1/2 cup water 1 Tbs mustard seed 1 Tbs...
  13. nptwnsmkr

    Lucky Butt w/Q-view

    So I've been drooling all week looking at everyone's delicious smokes and knew I had to fire up the WSM. Thawed a butt in the fridge thinking I'd smoke tonight for a Sunday feast. Checked the weather and the forecast called for storms tonight clear today-change of plans. Rubbed last night (sorry...
  14. nptwnsmkr

    Hello from Indy

    My name is Paul and I'm a smoke-a-holic!  I've been addicted to smoking delicious animals for at least ten years now...I smoke on a WSM 18.5 and a Char Griller with the usual mods. I've been nosing around this site for a few weeks now and decided to join. Nice to find a place full of great...
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