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How to adjust the smoke?
I have read in these forums that I should have a thin stream of smoke, not white smoke. It seems I am getting alot of white smoke with my GSOM smoker. I am using big chunks of hickory that have been soaked in water. My damper is all the way closed. Even when closed, there is a minimum... -
July 4th rib smoke.
I cut my spare ribs last night St Louis style. Marinated and put in refrigerator: Here are the ribs in the smoker at 6:30am: -
Need help with smoked spare ribs
So what about marinating overnight? I've got a rub recipe already. I read somewhere that I shouldn't apply the rub until 2hours before I start smoking. So should I put anything on the ribs overnight tonight or just leave them plain and wrapped in plastic? thanks. -
Need help with smoked spare ribs
hey everybody, Last Friday night I had the pleasure of eating at Dinosaur BBQ in Syracuse NY. I had a rack of ribs. Oh my! They were hands down the absolute best smoked ribs ever. What I liked was that they were crispy, yet tender. The meat came easily off the bone. I told my wife that... -
Boston Butt smoke with pictures
I started off with a 9 lb Boston Butt. I rubbed it down last night around 9am and put it in the fridge. This morning around 7am I started smoking it between 225 and 240. It just reached 150 degF after 11hours, so I foiled it and stuck it in the oven at 250 degF. I think this is going to be a... -
How to get super tender brisket?
As I recall from the first brisket I smoked, I pulled it around 200F and foiled it. Don't get me wrong, my family thought it was great, but I think it could have been more tender than it was. I picked up a 4.5 pound brisket this evening. A couple questions I have are: 1. Should I flip the... -
How to get super tender brisket?
I have smoked one brisket last summer. It had good flavor, but it wasn't too tender and I could slice it with a knife which isn't what I was looking for. What I really want is for the meat to be really tender so much so that I could pull it apart with my fingers. I am going to try it again... -
Some questions about my turkey smoke...
Any comment on the difference between Turkey breast roast or Boneless turkey breast. Are they the same thing and if not is there a better choice for smoking? thanks. -
Some questions about my turkey smoke...
Hi, I am preparing to smoke a turkey this Thanksgiving day. I am puzzled by some of the choices of meat though. My family just likes white meat so I thought I would get a turkey breast. There seems to be two choices: Turkey breast roast or Boneless turkey breast. So what's the difference and... -
First beef brisket - need advice.
Just to make sure I understand, if I am planning on pulling it, I should wrap it in foil when it reaches 165 and then put it back in the smoker and leave it until it reaches 205-210? I guess I could also put it in the oven as well after I foil it. Also, we don't keep any alcohol in the house so... -
First beef brisket - need advice.
I have a GOSM which I have used with pork and chicken, but never beef. I had some beef brisket last week and a BBQ place and it was excellent. It was very tender and actually looked like pulled pork rather than being sliced. Anyway, I want the brisket to be tender so I need some advice. I... -
Netting around pork picnic
Here is the actual description from the package. It's a mouth full! Boneless pork shoulder picnic roast. It's the only cut of pork they had that had picnic in the title. I didn't see any boston butt cuts. Maybe I bought the wrong cut of meat? smokinfam. -
Netting around pork picnic
I bought a pork picnic today and it has a net surrounding it and holding it together. It is 5 lbs. Should I remove the net for smoking or just leave it on? Also, I'll be smoking in around 25 DegF outside temperature. Is there anything I should do differently with it being so cold outside... -
Where is the thigh?
I am smoking a turkey right now. I know I need to place the thermometer in the thigh, but I am not sure where the thigh is located on the turkey. Could someone please give me directions on how to locate the thigh? thanks. -
Results of first Turkey smoke....
I started with a 10.5 lb whole natural turkey with less than 5% retained water. I brined for 11 hours. I put in the GOSM smoker breast side up directly on the rack this morning at 8am and pulled out at 5pm when temperature had reached 165F. I smoked at around 225F average. I had family over... -
Inject brine?
I've got a 10 lb turkey I am going to be brining tonight and smoking tomorrow. My question is if I should/can inject the brine into the turkey prior to smoking? I've also got some Tony C's creole butter inject stuff I could use as well, but I thought I might as well just inject the brine since... -
Turkey smoking questions.
I've got a few questions as I prepare for the Thanksgiving turkey smoke: 1. What advantages are there to placing the turkey directly on the grates versus putting the turkey in a roasting pan? 2. I have read that there is a bone in turkey breast which is basically "both breast portions, skin... -
Hickory wood - flames instead of smoke !
I did use the prepackaged hickory chunks from the store and I did soak them. I was cooking at 250F since I read this was the right temperature for Turkey. I soaked the hickory for about 1 hour. Maybe I need to soak the wood overnight?- smokinfam
- Post #7
- Forum: Propane Smokers
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Questions for smoking a turkey...
So, do I place the turkey directly on the racks or in some sort of roasting pan to allow the turkey to marinate in the juices? I think most of my other questions have been answered already. thanks! Tim (smokinfam) -
