Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Beef prices
I got lucky at Winn Dixie last weekend. Unfortunately this was the biggest, which is perfect, but the otheres were only 11lb . I got this and an 11lb- Chris_Ski
- Post #68
- Forum: Blowing Smoke Around the Smoker.
-
Resting a smoked chicken
I was planning on cubing up the breast and pulling the rest to serve with something. So i'll likely just go that route to reheat it the next day. thanks all! -
Resting a smoked chicken
i guess i didnt think about it, this makes a lot more sense though. that way i can keep the chicken spritzed with the brisket. I think i was just trying to get the chicken out of the way but regardless of that, its still going to rest for quite a while since I rest the brisket really long... -
Resting a smoked chicken
I've never smoked a chicken before, but I plan on smoking a whole 8lb chicken along with a brisket tomorrow. My plan is to spatchcock the chicken and smoke it on the grills below the brisket and let it go for the first 3 hours around 250-275. (on a vertical smoker) Once it hits temp, to pull it... -
Looking for tips/suggestions using a vertical offset
right, i typically dont use cure but i have several recipes for making smoked kielbasa specifically which call for prague powder #1 -
Looking for tips/suggestions using a vertical offset
I have seen some modified offsets like this. This is a pretty good suggestion, would definitely let me control the heat. Thanks! -
Looking for tips/suggestions using a vertical offset
being polish, I like to make kielbasa. Unfortunately, I've never tried to smoke it because I dont own a smoker that can cook low enough. I recently purchased a vertical offset and it has hooks so I can hang meat. I want to try and smoke kielbasa, but I'm not sure how to run my smoker any lower... -
Keeping my offset fueled without billowing white smoke
Sounds like I may have been refueling too soon. The other issue im having is the way the smoke box is built. Theres only a front door, so when I feed the fire theres no way to exhaust the white smoke that may be produced other than the front door and the vents. I did leave the door open when i...- Chris_Ski
- Post #5
- Forum: General Discussion
-
Keeping my offset fueled without billowing white smoke
Hey all, first post I just purchased a cheap dyna-glo wide offset. During seasoning I used a top down method for the first time laying oak chunks and jealous devil around the base of the burner and topping it with jealous devil from a chimney. I got a ton of white smoke for quite a while and let...- Chris_Ski
- Thread
- fuel offset
- Replies: 5
- Forum: General Discussion
