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Meeeeechigan
Hello everyone! I'm just geting into the smoking game and hope to enjoy this for many years to come. I've smoked some butts and some birds in the past but have yet to try any ribs or or beef items. As you can tell from the post I am located in Michigan so the weather isnt the greatest year... -
brisket smoke
going to try a brisket in the morning...anyone have a good recommendation on how long to add smoke? 10 lb packer i was thinking 4-5 hours. do not want anything to overpowering just that subtle smoke flavor we all want. i usually do my birds with 1-2 hrs smoke. -
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thermometers
i've used meat thermometers before (stick into the thickest part of the meat) and let the meat cook in the over. the temp on the thermometer eventually reads the temp needed and i know its done. can i use the same thermometer when i smoke? it's just a generic meat thermometer. fyi: i am...- acd4476
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- Replies: 1
- Forum: Meat Thermometers
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newbie
so my parents just bought me a smoker and i plan to do a cornish hen or chicken before i try a brisket or butt...however i try to limit my sodium intake as i have regular pvcs (pre ventrical contractions) which sometimes are affected by sodium as well as caffiene. therefore, is it okay to smoke... -
Meats
I am new to the smoking game, but ready to jump in. However, my dad who lives with me is on a low sodium diet which complicates most rubs/sausages/brines. So my questions are: 1. If I buy some ground pork and make my own sausage links are they safe to smoke (not a cold smoke a full temp...- acd4476
- Thread
- Replies: 14
- Forum: Food Safety
