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  1. mtesnohlidek

    Smoke problems...HELP!

    I'm looking for some advise.  I have a homemade propane smoker/grill (I know, a lot of people don't like the propane route but...) and I can get a lot of smoke out of my smoker box until I turn up the heat in the main grilling area. As soon as I turn on a burner to bring up the temp, the smoke...
  2. mtesnohlidek

    Whole Pork Skin not edible

    I cooked a whole hog for a party I had this past weekend.  I was very disappointed in that the skin on the hog turned out like boot leather instead of being crunchy and good.  That was actually the main thing I was looking forward to because I had it once before with hot sauce and loved it...
  3. mtesnohlidek

    Rotisserie in homemade grill

    I am building a new grill out of a rolled barrel that is 4 ft. long and around 38 in. deep.  I want to put a rotisserie in it but am unsure what kind of motor to use or where to get it.  Any ideas?  I want to be able to put a descent amount of weight on it.  Thanks!
  4. mtesnohlidek

    Help keeping cooked turkey moist!

    I started smoking a turkey last night at 11 and wanted to cold smoke it for most of the night after brining for 12 hours.  My attached smoker was heating my grill up past 40 degrees so I went ahead and hot smoked it. I took it off this moring at 9:30 and it looks great, however, we aren't eating...
  5. mtesnohlidek

    Butt Rubbing

    Going to try my first butt and I've read a lot of great posts. I'm going to use mustard and a dry rub, but should I do this in advance (say 24 hours prior) or should this be done right before I smoke it? Thanks
  6. mtesnohlidek

    Cold Smoking Turkey

    I have a homemade grill and attached smoker. If I can keep the grill (where the turkey is) below 40 degrees, can I cold smoke the bird and have good results. I am brining it, smoking it early in the morning and finishing it in the oven (I coach and have basketball practice at nine and wife's...
  7. mtesnohlidek

    wood chip problems

    I have a homemade gas smoker built into my grill (I know, you may disagree with gas). The problem I have is if I soak the chips or chunks like everyone says to do, they don't smoke much. More like steam. If I don't soak them, they catch on fire and produce poor smoke. Any suggestions?
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