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  1. owlcreeksmoker4

    little advice

    thank you! love this darn forum lol i always get an answer
  2. owlcreeksmoker4

    little advice

    Okay im looking to throw a little bonfire soon and i plan on about 10 guests. how many briskets should i get?
  3. owlcreeksmoker4

    Question about the Brine time

    I've personally never heard of brining for that long. my father used to only brine for 90 minutes or so, and his oysters were delicious.
  4. owlcreeksmoker4

    First try packer

    Great start!!
  5. owlcreeksmoker4

    A new bacon question

    you should be okay, and I agree i'm willing to bet your loin will re-absorb some moisture later on
  6. owlcreeksmoker4

    Here it goes...with Qview

    Looks great. im so ready to make my fatty i can't stand it!!
  7. owlcreeksmoker4

    Here it goes...with Qview

    looks great and i gotta admit, its hard to beat the tranquility of morning smoking
  8. owlcreeksmoker4

    Was looking around for forum for smoking food

    Welcome to SMF. alot of great guys here that are experts in the art of the smoke. you will learn alot here
  9. owlcreeksmoker4

    New Meat Smoker Here

    welcome to SMF! you have def came to the right place to learn all about smokology.
  10. owlcreeksmoker4

    So happy to have found this place

    welcome to SMF my friend! great to have you on board
  11. owlcreeksmoker4

    How to 'hold' a turkey? (Mini-disaster on my hands)

    awesome glad it came out good for you!
  12. owlcreeksmoker4

    My Brined, Injected, Smoked, Fried Turkey (lots of pics and a pie bonus)

    oh man im a HUGE sucker for pot pie :drool and also that is one great looking bird. awesome job
  13. owlcreeksmoker4

    Shopping the Darker Side of the meat isle

    def not something you see on SMF everyday. be sure to let us see the qview. who knows, i may try this myself
  14. owlcreeksmoker4

    Here it goes...with Qview

    good cut of meat from what I could see. can't wait for the Qview
  15. owlcreeksmoker4

    Turkey is on!

    its all you can ever do. try to excel and enjoy every minute of the effort
  16. owlcreeksmoker4

    ABT'S WITH TUNA ARE YOU KIDDING ME?

    Looks awesome I always use a blend of cream cheese and crab meat i my ABTs but this sounds great too!
  17. owlcreeksmoker4

    Fried mashed potatoes

    looks great have to give it a try
  18. owlcreeksmoker4

    Atsara

    is an interesting dish. i have a friend whose wife made this for us one time. pretty tasty just not really my thing
  19. owlcreeksmoker4

    Brine and Cook time?

    i would focus more on the internal temperature than the cooking time. too many variables in smoking to go strictly by time. go for a solid 160-165 with a meat probe
  20. owlcreeksmoker4

    Need some advice on Habanero Salt

    I think a 4 to 1 would be optimal, but then again, just my opinion
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