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My first smoke, and it's chicken
Smoked chicken is awesome. Unless you crank the heat to ~350*F, the skin is not. Make a choices before you cook: low n slow with rubber skin or higher heat with crisp skin. Either way the flesh will be great! -
First time with jerky
I like to dry jerky at about 100*F +/- 10*F. You don't really "cook" it. I recommend a cure in your recipe because this takes all day to dry.- bama bbq
- Post #3
- Forum: Making Jerky
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Summer Sausage Failure??
That's a shame. I like to grind, mix spices and cure, stuff, then refrigerate overnight. Try this: Place in 130°F smoker and smoke for 4 hours Raise the temperature slowly "bumping" to 180°F, continue applying smoke and hold at this temperature until an internal temperature of 160°F is... -
new to smoking turkey
Richard is spot on. I treat turkey like Kryptonite. I recommend 325*F pit temp and plan for 3.5 - 4 hrs. -
Still Lurking, Still Smoking.
Great lookin stuff even if it's upside down. A while back Jeff preferred we not post off site links. Not sure what the latest rules are. -
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Pop up thermometers in turkeys, leave in ???
I chunk them as soon as I open the bag. -
Next bacon. Brined bellies
I have a few 7 lb buckets but they're used to ferment beer and wine! LOL. Not sure I should "borrow one" for this. Might impart some interesting flavors.- bama bbq
- Post #5
- Forum: Hot Smoked Bacon
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Ran out of Tenderquick
Let em look down. I love it and it works for slab bacon, Can bacon, Buckboard bacon, dried beef, jerky, etc. just look at Bearcarver's Book. I quit carin what people think a LONG time ago.- bama bbq
- Post #6
- Forum: Blowing Smoke Around the Smoker.
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Hello all! From The Beerking!
Welcome aboard Beerking I am also a home brewer. In my pipeline I have a Cali Common tapped, a Choco Milk Stout force carbing, Regal Pale Ale on deck in Pri, and a 90/- that's finishing up in the Pri. I have found that my brisket has improved greatly by doing two things: 1) increasing the... -
Trying Something New...
Just my experience that the water after smoking meat (or anything else) does not taste very good. But maybe it's just me. -
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Trying Something New...
My experience is it will taste like an ashtray but give it a try and see what you think. My life lesson: don't drink the bong water. -
Any advice for my first Pork Butt
10 lbs is plenty for 8. Of course you won't get 10 lbs finished. But it'll be plenty. I would not mop. But that's me. I like Bad Byron Butt Rub doctored up a bit. Other good ones are Chris Lilly's and Renowned Mr Brown. I would also not do an overnighter. If I had to I'd cut it in halve to... -
Any Good Tips for the Lid?
I've seen hooks and racks. There's even a company that makes a hinge. The simplest idea was a cpl 2x4(s) hinged together. When needed they were opened and when stored folded up.- bama bbq
- Post #2
- Forum: WSM Owners (Weber Smokey Mountain)
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First smoked summer sausage
Nothing wrong with Mule's technique. I do it slightly different. I'd place in a 120-130*F smoker and smoke for 3 to 4 hrs then raise the temp to 160*F. Once the internal temp of 152*F is reached shower the sausage with cold water until an internal temp of 120*F is reached then let hang dry... -
Natural Cured Venison Summer Sausage
In that case, there is an Old Style Cured Summer Sausage recipe in Great Sausage Recipes and Meat Curing by Rytek Kutas. -
Small Pretrimmed brisket...First time!
That's a shame but I think you have an important take-away: BBQ has a notorious way of being done when it's done. Time and temp are only indicators. They tell you when to start probing for tenderness. If it's not probe/fork tender it's not done cooking. -
1st time jerky
On the WSM, I only add one chunk of smoke wood at the beginning of the drying time. I dry at about 100*F.- bama bbq
- Post #2
- Forum: Making Jerky
