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  1. hardcookin

    Smoking bone in chicken thigh skinless help

    Myself I like smoking thighs with skin on. Do it at 300-325. If you don't want the skin just pull it at the end of the smoke. I usually smoke thighs to 175-185 finish temp. During the summer usually do 50 thighs once a week.
  2. hardcookin

    Smoking turkey

    I smoke my turkeys at 300. I do them in a pan and start them breast down for 2 hours and then flip. I usually use around 15lb turkeys. If the birds are already enhanced I don't brine.
  3. hardcookin

    Upgrade Issues

    My iPads are struggling with the format & display. Especially my gen 1 pad.
  4. hardcookin

    My New Toy.

    Enjoy your new smoker!
  5. hardcookin

    How much to charge per pound of smoked pork butt.

    I would say $50 a turkey including the price of the bird. As mentioned doing bulk is where you make your money. Do them by the dozen.
  6. hardcookin

    Smoking Whole Roasting Pig

    I would inject the pig with a simple brine to add more flavor and keep it moist. Are you smoking it butterflied or racer? If butterflied you might want to pack the loin area with sausage or pork butt to kept the loin from drying out and over cooking. Last...make sure ALL your temp gauges are...
  7. hardcookin

    Seasoning advice needed for first chuck

    I usually just do SPOG for seasoning. Pan at 160-170 with a little beef broth , smoke till they are probe tender.
  8. hardcookin

    What have I done now

    I didn't see what time they are serving. I would do the butts the day before, make it easy on yourself, also do a little extra pulled pork.
  9. hardcookin

    Brisket Hot and Fast or Low and Slow?

    Like smoking mine at 275. Seem to always turn out good.
  10. hardcookin

    Brisket to Wrap or Not to Wrap that is the question?

    Wrapped with butcher paper.
  11. hardcookin

    Question about "tubes" on pork butt..

    Always pull mine, when I got good bone wiggle and the bone pulls out.
  12. hardcookin

    New Lang Fatboy has arrived!

    The Langs are smoking machines,really put out a nice product!
  13. hardcookin

    What seasoning for pork tenderloin

    Plowboys yardbird rub or SPOG.
  14. hardcookin

    Hotter brisket...300....butcher paper...first time

    Looks like it turned out great!
  15. hardcookin

    Quick wings for a friend

    Look like they turned out great!
  16. hardcookin

    Brisket going full naked!

    Looks awesome! Point You need to crop the feet. :emoji_laughing:
  17. hardcookin

    Pulled Pork help

    One way to check if a butt is done, is if the bone pulls out. If the bone don't pull out it's not done. As mentioned crock pot or oven with a little apple juice. Every smoke is a learning experience.
  18. hardcookin

    Deerburger meatloaf.

    Turned out great!! Point
  19. hardcookin

    Green Egg off center

  20. hardcookin

    You got me! First Fattie

    Fatty looks awesome!! Point
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