Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. kobornigan

    how to smoke a whole chicken.

    Never thought to pull the backbone...good idea! Better smoke permeation? As for wood choice, I used a mesquite & hickory mix & it turned out delicious.
  2. kobornigan

    My first pork butt in my new Smoke Hollow smoker

    I typically do a 9-10lb butt for ~12-13 hrs @ 215-250 cabinet temp. I take it off when it hits ~195-200, rest it for about 30mins in a sealed tupperware and the bone pulls right out. No issues yet. I agree with the comment made about the bricks. More water = more betterer! Looked good though!
  3. kobornigan

    Help w/Propane Smoker

    Mine has two doors (one for smoke chamber & one for chips & water) so recovery really isn't an issue unless it comes time to check the temp. Which that can be eliminated with the use of leave-in temp probes. I don't really have issues regulating it either. It usually gets up to temp & stays...
  4. kobornigan

    Little late, but, HEY!

    Thanks Paul, appreciate it!
  5. kobornigan

    Long smoke.

    I think the important questions would be how big are the roasts & are they with or without bone? I typically do a 9-10lb butt, bone in for 12-13hrs, tops. Not to say that it can't take longer, but that's when they usually hit 195-200.
  6. kobornigan

    Little late, but, HEY!

    I've been a long time lurker, soaking up as much knowledge from you guys as possible & I figured it was time for me to start contributing. I can't contribute without properly introducing myself now, can I? Well, I just started smoking about a year ago. Started with the foil packs on my gas...
  7. kobornigan

    A bit belated, but heartfelt Thank You

    I've been meaning to post this for quite some time now, but, with the hustle & bustle of the holidays, have been behind. Prior to Thanksgiving, my wife and I were very undecided on how we might cook our bird and, seeing as we were having guests in from out of town, we wanted to make it special...
  8. kobornigan

    I'm looking to buy a propane smoker, need advice

    I have an entry level Brinkman gasser from Home Depot ($150) that has been working great. What I like about it over the GOSMS is that it has two doors rather than one. That way you're not letting your heat & smoke out when refilling your chip pan. But in either case, good luck!
  9. Default

    Default

View older results
Top Bottom
Back
Clicky