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  1. sandlapper

    Double Smoked Hams---Times 4 (Step by Step)

    Have you done this with fresh cut hams?
  2. sandlapper

    How did you come up with your screen name?

    How about some details on your smoking of lobsters- sounds very tasty!
  3. sandlapper

    How did you come up with your screen name?

    Sandlapper is the nickname for South Carolineans. The origin of the term is debatable but may go back to the Revolutionary War when a term of derision was used by Brits to describe those SC soldiers who dropped to the ground and crawled to avoid being shot and to attack the enemy. It seems to...
  4. sandlapper

    buying wood chips

    Academy Sports store has a wide selection of wood chips here in SC- don't know if you have that chain where you are. Prices are $4-8.00 per bag and they have chunks as well 
  5. sandlapper

    Pastrami From Corned Beef on the Smokin-It # 3

    Looks wonderful! Telll us about the electronics in your pictures.
  6. sandlapper

    Hints for first smoked chicken

    I am listed as a Newbie- OK- but I have been cooking with smoke siince around 1958 or so! I have in my outdoor kitchen a large and mini-BGE; two Bradleys a 4 rack original and 6 rack digital, an Oklahoma Joe wood fired smoker a 3 burner infrared TEC unit and an assortment of water smokers, plus...
  7. sandlapper

    Seeking Advice - Horizon 16" Classic v. Big Green Egg

    I have a large Big Green Egg and to me nothing compares with it as far as ease of use and quality of cooking. I also have an Oklahoma Joe smoker with the fire box on one end and a smokestack on the other. While I use it from time to time I have always had trouble regulating the smoke, so that...
  8. sandlapper

    SMOKIN-IT SMOKER

    Give us a name and address for contact!!
  9. sandlapper

    Help a newbie out !

    In my opinion brining is very much a personal preference. It is said to enhance flavor- I am not convinced of the accuracy of that. I sometimes brine whole turkeys when I smoke them for special occasions, and use a standard brine recipe I found on the internet. I have tried adding such things as...
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