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Hello new with questions
Hey Mike, welcome to SMF! Sorry to hear about your smoker. I'm sure everyone has their own opinions on what style of smoker they like. Personally I am a charcoal guy. I don't have the funds for one yet, but I have been dreaming of a Big Green Egg for about a year now. So, if you have the money I... -
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New to smoking and to this website
Welcome to SMF Jim. This is the best forum that I have found. Great people who only try to help and are always encouraging. You will really like it here. -
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9 Turkey's for Thanksgiving. (Heavy Qview)
One more thing rbranster, I like your smoker setup. We have one similar to that, we use it for smoking deer sausage. We keep it at my brother's place so I don't get to use it for much else (he lives about an hour and a half away). Wish I had one at my place! Now you've got me thinking that I... -
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9 Turkey's for Thanksgiving. (Heavy Qview)
Your lucky you smoked them ahead of time. I live in Moorhead and with the next storm coming through the parents just postponed Thanksgiving dinner until Sunday so that everyone could make it. I can't sit home Thursday and not have turkey. So, it looks like I will be smoking a bird in the winter... -
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And they call this Barbequed Ribs...rediculous!
Steven Raichen is more of a writer than a cook. He has even admitted as much. He just combined his two favorite things into a pretty good gig. He's more about traveling and learning different ways to grill/bbq foods and sharing that information. I don't think you will ever see him at a... -
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hello all. just got a smoker today and smoked my first turkey. it wasnt great but was good.
A brine is usually a salt and sugar with other additional seasonings mixed in a water solution. You simply mix up the brine and submerge the bird in it, seal it and leave it in the fridge for hours on end. Personally, I usually inject my birds instead. Also, having a turkey in the freezer for... -
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hello all. just got a smoker today and smoked my first turkey. it wasnt great but was good.
Although pork butts are a good choice, I would start with something just as easy, but much much less of a cook time. I would go with chicken thighs. They are hard to screw up and you can see how your smoker is at holding the temps you want. From there you can decide on any mods you might need... -
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New To Smoking (Need Questions Ansered)
Hey Mark, I see you have alot of great responses. My 2 cents on how long to add wood chips. I personally don't foil my pork butts. So I add chunks for about the first 5 to 6 hours. However, that is what I like. And I use mainly hickory, which is a stronger smoke than apple. The great thing about... -
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new from KC
Hey Puck, nice to see you join. Being you are from the BBQ capitol you should have lots of good advice! If not and you have questions, this is definately the place to ask. -
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New Member
I live in Minnesota and grill and smoke all winter long. Quit dragging your feet. If you get cold just give your smoker a hug. It will warm you right up! Now go get that smoker, you will not regret it. -
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My first Qview
Very nice looking chicken, I can almost smell it through the monitor. I'm guessing you didn't season it before hand also. You might be lacking a little flavor now, but smokers just get better with age and usage. Keep using it and it will become a well seasoned cooking machine! -
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Got the Bug!!!
Hello John, I would agree with your roomate that using straight mesquite wood for a fire would be too smokey. Mesquite is very strong smoke. If you want to try just wood I would go with oak or hickory mixed with apple wood. Just remember with any smoke, you want a thin blue smoke, not a heavy... -
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The new guy in SMF
Hello everyone, my name is Brett and I'm a new guy to the forums here. I've been an avid griller for a few years now. I always wanted to learn the true BBQ art form for many years. About a year and a half ago I picked up a SFB smoker. I've always liked the taste of charcoal over propane so the...
