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  1. smokincanadian

    Chicken & Ribs

    Beautiful day today so I had planned for a good smoked dinner, Rubbed down a chicken and some ribs using a memphis dry rub, Grabbed the receipe here, used the last of my fresh rosemary plant which clung to life over the winter Let them sit overnight in the fridge, fired up the smoker...
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  8. smokincanadian

    Smoking A Chicken

    So I'm looking around, I want to do a rack of ribs and a whole chicken at the same time tomorrow. I gather 3 hours for a chicken and 5 - 6 for the ribs. I'm too late to brine the chicken for the morning, unless I do it and only have a few hours for a rub to settle. (Paln was to rub it...
  9. First Smoke of the season

    First Smoke of the season

  10. smokincanadian

    First Smoke of the season

    Thanks to everyone who gave me some pointers, and I picked up a few idea from reading here. I brined a couple loins for 8 hours using this mixture:  1 quart  cold water, 1/4 cup  salt 1/3 cup  maple syrup 3 cloves  garlic, crushed 3 tablespoons  chopped fresh ginger 2 teaspoons  dried...
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  20. smokincanadian

    Wood Chip Question

    Hey, looking for  bit of advice here.  I'm going to smoke some pork loin roast. I brined it, going to rub it soon and in the late morning begin the smoking process. As I'm new and still usung woodchip I was usung initially in a smoker box, I was wondering how much someone may reccomend I use...
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