Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I humbly accept the nomination to this regal order. And in celebration I plan on sacrificing a chicken to the great smoking gods tomorrow, and if they don't want it, I'll eat the sucker
I am a locksmith and I belong to locksmith site which does for locksmiths what this site does for smokers. Well last night I'm in the kitchen trying out ideas and recipes that I have gotten from this site, when my wife asks what I'm doing. I explain that I have found a website for smokers like...
Soaking them in apple juice, Hmmmm, I'll do that to one, season one with a rub, and figure out what to do with the other 2. Jeez I'm gonna have to eat myself sick again, oh well somebody has to do it
I have some Black Cherry that I would be will to trade for some Pecan or other wood not native to Minnesota. I interested in just experimenting with different woods. I would send you a chunk 12 inches long and about 6 inches in dia. I have 3 of these I would be willing to part with.
I'm doing some 3/4" center cut chops on Sat. Do any of you season these before you smoke besides salt & pepper. I usually somke them first and season later. Any ideas? TIA
Just finished getting my new smoker ready for it's maiden voyage. I cured it last Saturday, and today I drilled a hole for the meat thermometer, put 2 extra holes in the charcoal pan and got a grate for it. I even made covers for the draft holes in case I get to much air. Smoke gasket for the...
A freind of mine has gotten me hooked on this smoking thing. This will be my second season of smokin, first year was with a Brinkman round, my wife just gave me a new Brinkman vertical for my birthday. Her comment was the old one didn't have enough capacity. Since I don't like smokin in...
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.