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  1. hbark

    For all you snowed in guys, some poultry for todays smoke!

    Man that's some good looking stuff!  Thanks for posting and yes I'm envious!  I have a path dug through the snow/ice to the smoker outside (same one the dog uses...) but haven't used it in a month or so...  Yeah I'm a wuss! I like the pictures of your dog too!
  2. 3 racks done.jpg

    3 racks done.jpg

    • hbark
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  3. hbark

    The weather has been less then ideal...

    Here's my smoker in the snow, too...  I hope to get out there this weekend and fire it up, though.
  4. SmokerInSnow.JPG

    SmokerInSnow.JPG

    • hbark
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  5. hbark

    Poll: Foil vs. No foil

    For babybacks, I put the rub on the night before, and smoke 'em for about 6 hours, no foil.  Keep the temp around 220.  Spray 'em with apple juice just a few times.
  6. hbark

    Hints for first smoked chicken

    Hey chicken is easy!
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    chicken.jpg

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  8. hbark

    Rib rub the night before or the day of???

    I always put the rub on the night before, leave covered in the refrigerator overnight.  Works out well for me, I've always made my own rubs.  Easy to do, fun to experiment.
  9. hbark

    Gonna do my first briskett saturday what rub should I use?

    Thanks for the suggestions.  I didn't think the brisket would take quite that long, I was reading 1 to 1 1/4 hours per pound?  But as you said I can start it all early, monitor the temps and then let it sit for a while. Yeah the brisket has most fat trimmed off, and I also read elsewhere about...
  10. hbark

    Gonna do my first briskett saturday what rub should I use?

    I gotta question for you folks.  Never smoked a brisket yet, and before I read about the "packers cut" I bought a "flat cut" at Costco.  I'm having some friends over for dinner next week, promised ribs (which I've made before, smoke for about 5 hrs at 220-225 or so).  The brisket is about 4 1/2...
  11. hbark

    First try at smoking salmon.

    I know this thread is a couple months old..  But I've been wanted to try smoking salmon for the first time  Picked up nice 2 lb copper river filet at Costco today. But man I confused by all of the approaches I've found on the 'net.  Brine, don't brine.  Smoke for 25 minutes, 2 hours, 4 hours, 8...
  12. hbark

    Hello from Pennsylvania

    Thanks everyone for the welcomes, and the suggestions for the salmon!  Hopefully I'll get around to trying that one soon.
  13. hbark

    Smoked Turkey Breast

    Thanks!  I just posted there -- sorry I didn't follow the right protocol !
  14. hbark

    Hello from Pennsylvania

    Hi Folks I've been following this site for about a month or so, since I got my GOSM smoker (the one from Bass Pro Shops) last month.  Lots of good advice, thanks!  I've been using my Weber Genesis Silver gas grill for "smoking" for a few years, with mixed success.  My wife suggested I get a...
  15. chicken.jpg

    chicken.jpg

    • hbark
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  16. chicken.jpg

    chicken.jpg

    • hbark
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  17. SmokerwithDoorClosed.jpg

    SmokerwithDoorClosed.jpg

    • hbark
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  18. 3racksdone.jpg

    3racksdone.jpg

    • hbark
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  19. hbark

    Smoked Turkey Breast

    Just got my smoker last month -- had good success with babybacks and a chicken.  This was my first attempt at a turkey breast (bone in).  Found some info on the 'net about how, different recipes, etc.  This one included a brine for about 8 hours, air dry in the refrig overnight, a "wet" rub...
  20. TurkeyBreastJuly4.jpg

    TurkeyBreastJuly4.jpg

    • hbark
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