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Been feeling wistful for a smoke, so I decided to pick up a loin and make magic with it this weekend. The loin was about 10lbs and I decided to cut it in half and do two different flavors. For one half I used an authentic Jamaican jerk pork recipe minus the hot peppers (feeding this to 6 yer...
I smoked two turkeys this year, and saved both carcasses. I made soup out of one (my first turkey soup and it was incredible) and I just put the second into the pot to make up some stock. Life is good...
I'm gonna bump this oldie to say I made the chowder in the link posted by JohnSWA with a smoked whitefish and it was AWESOME!!!!!
Thanks for posting that one!
Hello all!
I'm still relatively new to smoking, been at it for a little over a year now. I'm originally from Northern Indiana and it's where I still hang my hat.
My cooker is pretty simple, I have a char-griller with SFB. I have done a few mods to it, including extending the smokestack down...
Thanks for the feedback guys, I appreciate it! As for the rub, I read elsewhere here about the Worcestershire and Montreal steak, so I may try that next. I've used that seasoning on my steaks for years and I like the flavor.
But for now I have two picnics on the smoke to be pulled to take...
With much assistance from my searches on these forums, I attempted my first beef smoke this past weekend. I got about a 10 lb full brisket and put on a bit of dry rub I had lying around left over from some ribs I did a while back.
I smoked it overnight, throwing in hickory and mesquite...
I'm working up to my first brisket tomorrow, and this thread and a few others have been a HUGE help. I'll make sure I post some q-view if it turns out decent!
Thanks to all who have been sharing their knowledge here, it's a big help to us rookies!
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