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I need some help. I'm trying a no fat, high protein diet which is basically chicken breast everyday. No cheese or any types of sugar or fats. I would like to smoke them for something different. Help please. They're boneless, skinless. What should my process be?
😁😁😁!
I did this many years ago. Thought I'd post it again. This is my go - to rub. I love it! Gonna be smoking close to 30lb of butt when I wake up. Hope you all enjoy the recipe as much as I do.
I just bought 1 last night! How's it working so far? I just got it seasoned today
Gonna try some ribs tomorrow. I have a Smoke Hollow Pro Series gas but I'm getting lazy and looking forward to set it and forget it
Its a smoke hollow pro series.
I need help!!
It'll produce smoke fine until I light the burner. It immediately pushes the smoke out the holes in the mailbox door - like a reverse flow. I have both side vets open and the chimney open. I crack the door and it starts smoking in the smoker again.
I...
I have a Great Outdoors Smokey Mountain Pro Series I'm doing the mailbox mod to. Should I have the inlet to the smoker above the water pan? I was going to put it just below it, between the burners , but which way is best? Any quick help would be appreciated. I'm ready to cut the hole in and I...
Did you just remove the damper from the side? I have the Pro Series and am getting ready to do the mod. I don't want to have to drill holes. Never gave that a thought. Are you happy with the mod?
I'm using a Smoke Hollow Pro Series, propane. I can only use wood chips or the boxes won't slide in.
Anyway, I think I like it better with the rub. As far as the flavor of smoke - to me it's not real strong. I guess I'll try thick white smoke instead of thin blue smoke next time.
Thanks all...
Yes I have it brining right now. I ordered some spices from My Spice Sage back in Nov and the sent me a free 16 oz pack of turkey brine. It smells great so I'll find out tommorrow if it is.
I'm also gonna do some chicken quarters in my own brine just in case.
I got a 9.5 lb turkey given to me to smoke tommorrow. I didn't realize it's just the breast. The legs, thighs, and wings are cut off. Kind of disappointed cause that's my favorite part!
Anyway, what should I use for time estimates? I have some Steeler fans coming over tommorrow and I want to...
Yea, I chickened out. I'm planning on having a lot of people over and don't want to experiment on them. They all love my pulled pork so I'm held to a "high standard" with the butt. Maybe when it's just the family I'll give it a try.
I know this will be a matter of pure opinion and that's O.K.
I always rub my pork butt but I thought about not doing it this time.
The last time I did chicken quarters I liked the ones w/o the rub better so I thought I'd try it on my butt.
What's everyone else's thoughts?
Well I downloaded recipes and RAR extractor. When I open up a recipe all I have are symbols and pictures of trains, colliseums, stars,etc.
What in the world am I doing wrong?
As mentioned earlier, Jeff sells his rub and sauce mix recipe. They are all I ever use on everything. It's worth the money and it also helps to keep this site going so it serves a double purpose.