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  1. smokinthesmc

    Finally, my first smoke! attempted q-view

    They look great good job ! ! ! ! So what's next? That's what I say to myself as soon as I'm done eating the last thing.
  2. smokinthesmc

    First attempt at smoking will be a Turkey Breast.... WithQview now

    I'd say start with one normal hand full, and see how it goes for smoke if too much add less later, if not enough add more. add more when the smoke starts to stop. Sould be about every hr give or take. Just be sure its a thin blue smoke and not billowing out.
  3. smokinthesmc

    First attempt at smoking will be a Turkey Breast.... WithQview now

    Are you using charcoal or wood as your fuel source.  
  4. smokinthesmc

    First attempt at smoking will be a Turkey Breast.... WithQview now

    I always soak chips, and with chunks only sometimes if I have a pan with water in it like when I am doing chips of one wood and chunks of another together. But chips I soak for sure. But there is no for certain with anyone just personal preference.
  5. smokinthesmc

    Oklahoma Joe Smoker Question.

    The heat retention is great. I hold right where I want it and the intake adjusts exactly to what I want depending on wind conditions to get the right temp. But all I know for weight is its a lot heavier than it looks. I had to get a hand to lift it off my truck the day I got it home. My mod's...
  6. smokinthesmc

    A quick question to test mathematic abilities.

    M R Pigs M R No Pigs O S A R L B    M R Pigs Two red necks talking
  7. smokinthesmc

    New Cornhusker Smoking

    Welcome aboard. Have fun, ask questions, eat well, and be sure to post pictures or you will hear about it. Keep your camera handy. Glad to have here with us.
  8. smokinthesmc

    Is anyone else not hungry?

    I find this happens when I cook in the kitchen a big meal. But not when I smoke, It's game on.
  9. smokinthesmc

    First attempt at smoking will be a Turkey Breast.... WithQview now

    I use a poultry seasoning and some Tony's cajun spice, It dosent need to anything extravagant just well covered inside and out. Leave the skin on but get the rub underit without breaking the skin, just start at the point of the breastbone and work your fingers under to separate create a gap. And...
  10. smokinthesmc

    Turkey Breast on the bone w/ qview

    I did it breast down for the first hour and then flipped it and sprayed every hour till 167. Its one of my favorite things to smoke.
  11. smokinthesmc

    Turkey Breast on the bone w/ qview

    Did a turkey breast on the bone, no legs or wings. Stuffed the cavity with onion and oranges and rubbed with olive oil and seasoning. I used wood squires to secure the stuffing. Smoked it with pecan chunks and apple chips at 225-250 for about 4 ish hrs. temp to 167 degrees. pulled it out and let...
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  18. smokinthesmc

    Oklahoma Joe Smoker Question.

    Hey, I have a brinkman / Oklahoma Joe. It works great I got mine used for $100. But it had all the mod's done already. It is the older version that has the heavier steel. I dont think I would have bought the newer version they sell today. Heck buy it and play with it find out if its for you. If...
  19. smokinthesmc

    Wood find in Mesa, AZ

    Chandler grills??? I dont know? Where did you get that from? And yea 114 today. I've got friends in from Canada for the weekend.  They think there on the surface of the sun.
  20. smokinthesmc

    pork tenderloin?

    Sal What kind of smoker/ grill is it. And or do you have any pic's. You may still be able to work with it. Just need to know what you've got there.
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