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  1. smokingjhawk

    Need help with my "bad skin"

    Tried a turkey breast this weekend, the meat turned out fantastic, moist and melted in your mouth good!  One small problem the skin turned kind of black and tasted extremely bitter. Used oak and pecan. Any ideas what would have caused this, and what steps can used to prevent this again? The meat...
  2. smokingjhawk

    I am really confused on this pork shoulder butt

    Welcome to SMF and you made a great buy on the ET-73 just got one and used fo the first time last weekend and it worked great! I then thought and began to sob uncontrolably and immediatly reach for my beer when I realized how many fine piece of meat I destroyed before!  I am gonna do pulled pork...
  3. smokingjhawk

    New smoker from the UK

    As a fellow newbie I bid you welcome! There is alot knowledge here and really great people willing to impart that knowledge freely. Good luck and welcome to your new adiction
  4. smokingjhawk

    Newbie located in the smoking capital of the world ! kansas city

    Have been a member for a while just now getting into the forms. The information I have already mined from this site has been extremely helpful and richly appreciated! Any advice the best to use the forms? Thanks for letting me pick the brains of the MASTERS!!
  5. smokingjhawk

    My Char-Grill Mod Photos. Enjoy

    I am late to the table as always, since I have a char grill I would interested in seeing the photos which have been deleated..Thanks
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    jayhawk.jpg

    • smokingjhawk
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  7. smokingjhawk

    Turkey Breast

    Thanks for the tips I am going to try one this weekend and was looking info and all I did was the "Funk & Wagnells" of  the smoking universe!!  
  8. smokingjhawk

    Brine?

    Thanks for the idea!   I have thought about braining before but was unsure of the quantity of the ingredients will try it this weekend and let you know the results!!
  9. smokingjhawk

    Spilt or chunky?

    Which is better use with a side fire box, split logs or chunks?
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