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So far, so good! A little crowded but the smoke did its thang. I am using pecan and I am trying a new mop sauce. It is called T and T. It is sold commercially but I made my own. I think you can put about any good seasoning in the lard and vinegar base, but it smells about as good as any thing I...
A roasting hen is older and larger than a fryer which are usually held to around 4-5 weeks in age. If you are frying chicken or smoking it as I learned, you want to limit yourself to the fryers. They are labeled different in the packaging with fryers being called Young Chicken or Young Fryer and...
I did have a good thin blue smoke and only left it on about 2 hours, then took it off and wrapped it in clingwrap and aluminum foil and put in the cooler until lunch. I used Hickory, and next time I think I would use pecan or apple or cherry. As I said it wasn't bad, just a little overpowering...
I did a spiral ham, Easter on my GOSM and though the ham was OK, due to my expectations on what I had read in the forum, I was disappointed in the result. I used the Maple Bourbon recipe as found in another thread and thought it was too spicy for the delicate flavor of a spiral ham and also...
Easter, I smoked a large regular chicken and a slightly larger hen side by side on my GOSM gas smoker. I did not brine as I was doing the Beer Butt method and figured they would be juicy enough. I bought the hen thinking it was slightly larger than the chicken and it would help feed the large...
Recently I had to smoke for about 35 folks on my GOSM. I smoked in advance on 2 different occasions a 10 lb. brisket, and 12 racks of baby backs total and froze it. On the day of get together, I smoked 6 more racks of baby backs and my first fatty. (Italian consisting of Jimmy Deans Mild...