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  1. 2010-11-25 16.18.56.jpg

    2010-11-25 16.18.56.jpg

    • desertdenizen
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  2. desertdenizen

    Mesquite smoked salmon

    LOL! I keep forgetting to take the pics. I am hopeful I will remember Thanksgiving Day as I am smoking a 5.5 lb turkey breast and some drumsticks over hickory.
  3. desertdenizen

    Mesquite smoked salmon

    I did four decent-sized salmon fillets tonight using mesquite lump charcoal and a couple of chunks of well-dried mesquite. The average temperature, according to my as-yet-to-be-tested-for-accuracy thermometer, was everywhere from 150 to 300, at times, but all in all it took only one hour to get...
  4. desertdenizen

    New to SMF

    Welcome, Coach! You will be able to learn much from all here. I have, personally, learned a tremendous amount from the forum members about how to make my smoker work for me and not the other way around. Do not be afraid to ask questions...someone, somewhere, on this forum has been there and done...
  5. desertdenizen

    Brining a bone-in turkey breast -- How long is too long?

    Implants, possibly?
  6. desertdenizen

    Brining a bone-in turkey breast -- How long is too long?

    Hi Al, Your ideas on regulating the amount of charcoal to, in turn, regulate the amount of heat sound dead on. The smoker does have a water pan, about the same size as the charcoal pan. I kept it filled yesterday and refilled it as often as necessary. Erik
  7. desertdenizen

    Brining a bone-in turkey breast -- How long is too long?

    I took out the breast after 5 hours, rinsed it, dried it, then refrigerated it in a sealed container until the next day. Maple is hard to come by here in central AZ, but I have the addresses for a couple of firewood yards here in PHX that carry hickory, pecan, apple, oak, mesquite, etc., and...
  8. desertdenizen

    Brining a bone-in turkey breast -- How long is too long?

    Hi, I have a Brinkmann Square Vertical smoker. Two doors on front, two racks, water pan, charcoal pan. I used Kingsford Hickory charcoal briquets, with hickory chips for smoke.
  9. desertdenizen

    Brining a bone-in turkey breast -- How long is too long?

    I don't know what a Q-view is, although I am speculating it is a review of my barbecue, but here goes...Overall: tasty, not too smoky, but a little dry. Problems encountered: temperature control -- I switched my charcoal pan for a grilling wok and forgot that the greatly increased airflow would...
  10. desertdenizen

    challenges with Brinkmann Square vertical smoker

    I ran into essentially the same problem. Replaced the charcoal pan with a grilling wok, put the briquets in there, got the starters going in the chimney, dumped 'em on the briquets when ready and then left for about 15 minutes. Came back and the temp was up to 350! Still trying to bleed off some...
  11. desertdenizen

    Brining a bone-in turkey breast -- How long is too long?

    Will do. It's almost 5 hours now. I'll take it out shortly, rinse it, dry it, cover it and put it back in the refrigerator until tomorrow...unless that's not a good idea.
  12. desertdenizen

    Brining a bone-in turkey breast -- How long is too long?

    I presently have a 5lb. bone-in turkey breast that has been in the brine in the refrigerator two and one-half hours. We have decided to put off doing the breast until tomorrow. How long can I keep the breast in the brine before it begins to adversely affect the flavor of the bird?  Thanks.
  13. desertdenizen

    Newbie from Peoria, AZ

    Thank you all for the warm welcome. I look forward to becoming a consummate meat smoker, eventually.
  14. desertdenizen

    Newbie from Peoria, AZ

    Thanks, chefrob. Glad to be here. I got a good deal on fresh whole turkey breast and some turkey drumsticks at Sprouts. Going to brine them overnight. Will try to take some before and after pics and will let everyone know how they come out.
  15. desertdenizen

    Newbie from Peoria, AZ

    Thank you, Mark! Addiction is right on the money! I am always on the Smoking-Meat.com page on FB. I only smoke every other weekend because of when my youngest son comes over, but that's when I ask Jann what meat she would like me to smoke and which wood she would like me to use. This weekend...
  16. desertdenizen

    Newbie from Peoria, AZ

    Hello All...I'm a relative newbie to smoking. I received my first smoker (a square Brinkmann vertical) for Father's Day this year and have been experimenting on my family with different meats and different woods. The favorites, so far, are alder-smoked salmon and hickory-smoked pork shoulder. I...
  17. desertdenizen

    Phoenix F.N.G. Here...

    I'm a newbie to the forum, and a newbie to smoking, too, JD, and looking forward to all the assistance I can glean from the fine folks here. Brinkman Vertical Smoker
  18. eriks_1st_tattoo.jpg

    eriks_1st_tattoo.jpg

    • desertdenizen
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