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Jim - are you talking about Low & Slow: Master the Art of Barbecue in 5 Easy Lessons? Bought that little gem right as soon as I placed my order for my 18.5" WSM. Love the chicken quarters marinated in mojo criollo!
I bought the 18" version for my first smoker and I am glad I spent the money on it. Very easy to use as you posted Jim. I don't have as many smokes on it as you, but I've been very happy with the WSM.
Sircave - I put the turkey on the smoker about an hour after I dropped the hot coals on the unlit charcoal. I've got a WSM and I filled the charcoal ring about 1/2 way full. I put a couple fist sized dry chunks of cherry on the unlit coals. Then I lit 30 coals in a chimney and when they were...
I belong to 3 BBQ forums including this one but this is the only one I post in because y'all are so friendly, helpful, and non-judgemental. Plus Jeff has laid it out so well - it is easy to get the help/information you need.
I also belong to nc4x4.com for my other hobby.
I'm a big fan of pork and steak, but my blood pressure doesn't like 'em. My wife knows I love to smoke so she encourages me to smoke chicken and turkey. It's a healthier alternative (but nothing beats some good ribs!) and I get to experiment with different brine, injections, rubs, etc. I was...
I haven't tried injecting the breast yet. Was planning on doing it this time but ran out of ingredients. Never thought of just injecting honey.
Turkey pastrami sounds delicious. I'll have to try that next!
The Mrs. got me a boneless, skinless turkey breast, at least she thought it was a turkey breast. She got it from Wal-Mart and the wrapper said "Includes Dark Meat". Both of us were a bit confused by this but I'm sure you guys will pick out the dark meat in the pics. Guess it was a pressed...
That is the best advice! Chicken is relatively cheap so bad smokes don't hurt the wallet as bad. I can't tell you how many chickens I bought, quartered and smoked. Some were good, some were not. I still go back to chicken because (1) it tastes good, (2) gotta try hard to screw it up, (3) easy on...
I followed that recipe on virtualweberbullet for bonless skinless turkey breasts last fall and it turned out ok. I used hickory instead of apple or cherry as like the recipe says and I used to many chunks of wood. All I tasted was hickory smoke - it was too much. My bad...
I'm going to give it...
Mrs. Mik - just want to pass along my appreciation for what your son, and all the guys and gals in uniform, are doing to protect the rest of us back here.
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