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I've smoked some deer roasts and back straps, with a simple rub to about 180 before. yes they were a little dry but tasted good none the less. Going to give the buttermilk bath a try and smoke away. Will keep you posted on results. Thanks Jason
Hey all been a while since I've on here. My question is I'm smoking a rear leg quarter for Thanksgiving and been doing some research. Read some posts of people marinating in buttermilk to help tenderize to meat. Does this also add a buttermilk flavor? I mentioned this to the wife and she...
Yeah I wasn't sure if it was a good idea or not. Just a shame I let it be in the open now I will have to wait patiently until it drys. Just have to go with what i've got left over under the pit and some store bought. Thanks
Hey all, thought I read on here some time back that you can dry wood in the oven. Is that correct? I've got some oak that is partial green and wet now that I forgot to cover it for the winter. If it is possible what temp should I go and how long do you think? Thanks Jason
Quick question for the pros here. On my CGwSFB using stick hickory do you want your wood smoldering or burning with a flame. Mine keeps bursting into flames and smokes more out of the stack. I dowse it down then repeat. What your preferred method?
Thanks Jason
How did the skin turn out? Was it rubbery or did it crisp up? That's my favorite part. I did some legs last weekend and the skin was rubbery.
Thanks Jason
Had anyone ever used Cottonwood in their smoker? I just picked up a load for the fire pit, but wasn't sure about using it in the smoker. What do ya think?
I think the rub on the skin made it a little salty. Going to try throwing them in the grill the last few minutes to crisp the skin up more next time. Or if any one has other suggestions
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