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  1. rbrinton2373

    How much smoke?

    Thanks that info really helps. I think in the past i've been putting on too much smoke.
  2. rbrinton2373

    How much smoke?

    I know that it will vary from the types of meat and the types of wood, but what would be a good guidline for how much wood to use to smoke the meat. I prefer hickory and apple for the most part a little mesquite here and there and other than that I have not used anything else. Anyway the...
  3. rbrinton2373

    Rub for a brisket or spareribs

    So is there muc diference in the type of paprika. I never knew there was anyting but regular ol' paprika. And Debi where do you get guava for smoking sounds yumy.
  4. rbrinton2373

    Rub for a brisket or spareribs

    I was watching the food network (minus 10 man points) watching a show called Dive-ins, Diners, and Dives. That episode was on authentic BBQ and smokehouses. Anyway the point is that the 3 different owners they interviewed vowed that they only ever use a salt and mostly pepper for the rub they...
  5. rbrinton2373

    best beer for BBQ

    I'll drink just about anything available. But I do prefer the darker beers. Stouts, Ambers, Hefes, I usualy only drink Guiness on St patty's day or if I'm eating a hot pastrami on Rye. As long as it doesn't say Bud on ot I'll drink it. And Heck ya with the Jim.
  6. rbrinton2373

    First go at a turkey

    Oh and this is what I did, Brine = 1/4 cup table salt, 2/3 cup pure maple syrup, 3/4 tsp garlic powder, 3/4 tsp onion powder, few twists of fresh ground rainbow pepper. Didn't use a rub but seasoned with Morton's Natural seasons. Injected a mixture of maple syrup, butter, minced garlic, and...
  7. rbrinton2373

    First go at a turkey

    Well My turkey turned out pretty good yesterday. Everyone who ate it seemed to really enjoy it, especially my little nephew. I think I got a little too smokey but other than that it wsa pretty good. Being as it was pretty much my first smoke ever I think it went well but lots of room for...
  8. rbrinton2373

    Pic Test

    Attachment 6445 Here is the pic of my first turkey
  9. rbrinton2373

    Where is the thigh?

    Its the thick meaty part the Leg (drumstick) attaches to
  10. rbrinton2373

    First go at a turkey

    Well here goes. I have my turkey in a brine solution of roughly salt, Pure maple syrup, garlic and onion. It's about a 13 and half pound bird that I was going to smoke at about 270 but after reading other threads I think I am going to up it to 300-325. Going to use Hickory and Apple or maybe...
  11. rbrinton2373

    Hello from a super noob in Utah

    Sounds good Im up in the Ogden area. Lived here most of my life but I grew up in Virginia though. And I'll be sure to PM you.
  12. rbrinton2373

    Video Link - "Hero" by Michael Israel in NY

    WoW!!!! I still say my daughter, who was born this last year, broke me. Before her I wouldn't have teared up, but this did it. I pray for all the fallen and their families. Ryan
  13. rbrinton2373

    Charcoal in Utah

    Thanks for all the help. Briquettes it is. Ryan
  14. rbrinton2373

    Charcoal in Utah

    Like I said in roll call, I am extremely new at this and completely unprepared for my first shot. I want to try to smoke a small turkey for Thanksgiving but the charcoal I can find is briquettes. Does anyone from the Northern Utah region know where I can find any lump charcoal? I have tried...
  15. rbrinton2373

    Hello from a super noob in Utah

    Hi there all. I have just recently received a Chargrill Smokin-Pro from my wifes step dad. I am really interested in the overall setup and basic techniques involved in smoking. I have been looking at some of the mods people have done for this smoker and as cool as they are I don't think that i...
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