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Brine question
Going to smoke a couple of whole chickens tomorrow. Could I brine tonight for a few hours, rise, cover and put in fridge until I’m ready to cook tomorrow or is it better to brine in the morning just before I start cook? Looking to save some prep time tomorrow if I can. Thanks! -
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Strip Steak for the win
First time doing a strip (6 lb) and I’ll admit I was a little nervous about this one...but it turned out out great! Smoked with hickory and a little cherry to 130 degrees. Rested it for about 2 hours. Then, seared it 2 minutes on each side. I’m putting this one in the win column to do again! -
Who can tell me what kind of wood this is?
Who knows what kind of wood this is? Louisville, KY- DGaddie
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- Replies: 9
- Forum: Blowing Smoke Around the Smoker.
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Derby Brisket
Hope everyone enjoyed Derby as much as me and my guests. Best brisket I’ve ever made! -
Need some help - Salmon
Hi guys, Smoking a 2 pound piece of salmon for dinner. Couple of questions... Should I put water pan in? Ballpark time estimate to cool? Using a masterbuilt propane with my Amazen tube Thinking smoker temp around 140-150 and nudge up. Open to suggestions or tips. Thanks in advance! -
Hello from Kentucky
Been reading the boards for a couple weeks and had to sign up to start posting. New to smoking and learning so much already!
