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.
-
- jeffed76
- Album
- Comments: 0
-
New to smoking and excited to learn!
Great to have you on board! I'm a fairly new smoker and continue to find great tips. -
Preseason
I would think dry. Wet is really just to prevent a temp spike.- jeffed76
- Post #4
- Forum: Blowing Smoke Around the Smoker.
-
-
Chicken Leg Racks - Tried Out 2 Different Styles
Make sure to post pics of those lollipop chicks!- jeffed76
- Post #12
- Forum: Grilling Chicken
-
-
Another what did I do wrong post.
Did you brine it? I smoked a loin recently for 3.5 hours and it was food and juicey, but I brined it for 20 hours. I always brine my chicken too, just not as long. -
-
-
Pork Loin bfast.jpg
- jeffed76
- Media item
- Comments: 0
- Album:
-
- jeffed76
- Album
- Comments: 0
-
runny egg.jpg
- jeffed76
- Media item
- Comments: 0
- Album:
-
- jeffed76
- Album
- Comments: 0
-
July Throwdown Finally !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Ahhhhhh, the antici............................pation!- jeffed76
- Post #102
- Forum: SMF Throwdowns
-
My First Pork Loin
I think that's going to my my next smoke. What did you stuff it with? -
My First Pork Loin
I smoked it at 225-240ish. When the temp would get to high I sprayed the loin with apple juice and cracked the lid until the temp got back down. The wood started off as mesquite and I ran out so finished up with apple. Thanks for the kid words guys! -
My First Pork Loin
I brined it for about 20 hrs, covered it in olive oil and some rub, and threw it on the smoker for 3+ hours. Pulled it at internal temp of 145 and let it sit for 30 minutes. It was great, super juicy. Here's the Q-view: Of course I had to make some sliders... -
IMG_0047.JPG
- jeffed76
- Media item
- Comments: 0
- Album:
-
IMG_0046.JPG
- jeffed76
- Media item
- Comments: 0
- Album:
