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Turkey Q View
Ok don't forget to post a q-view of your next turkey! I can't wait... Also let me know how you like the lump charcoal. Wanted to let you know that the best chimney starter IMO is the weber brand. They sell one at Wal-mart that is cheaper but it dosent hold as much and takes multiple attempts... -
We are Hardcore Smokers
Ok its 0550 in GA and I just got in from a call. I look at SMF and It's me, Meowey, Jeff and Srmonty only online. I'd like to think we are hardcore but I fear that we have been taken over by the smoking fever. Shouldn't we be in bed???- jmedic25
- Thread
- Replies: 2
- Forum: For New Members
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Turkey Q View
Your turkey won't dry out as long as you don't overcook it. Since you are brining already that gives you a little more leeway. Use your thermo and pull the bird at 160 in the thickest part of the breast. You can really shorten you cooking time with higher temps and you save fuel. Well maybe a... -
Turkey Q View
I re read my original post and agree that I might need too explain better. The Danger zone refers to the internal temp. of the meat not the smoker. It is the same reason that it is best to start smoking meat that has been allowed to come up to room temp. The Danger Zone is around 40 deg- to 140... -
SoFlaquer
Anyone seen or heard from SoFlaquer. It's been an long time since he has posted.- jmedic25
- Thread
- Replies: 6
- Forum: For New Members
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Red Oak...
I use red, white, oaks all the time. I add them in with hickory very good- jmedic25
- Post #7
- Forum: Woods for Smoking
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pullin pork ,hot or cold ?
I have pulled cold pork shoulders before. Turned out great. In fact I think that meat flavors "mature" in the fridge overnight. IMO -
Turkey Q View
Ok NH, I think you need a little help. First of all I think that your first bird looked fine! I am glad that it tasted good and you are happy. I read a few things that you might consider changing in the future. I believe you might get even better results. 1. Only use lump charcoal. In a offset... -
St louis V/S Baby Backs
What about the flavor. Any difference to ya'll? -
St louis V/S Baby Backs
Time for a old debate to resurface. I have a big cook coming up (big for me) like 25 people. Anyway I was a the store yesterday and they had a good price on spares already trimmed to St louis style. The babys were the same price as the St louis ribs. My question to Ya'll is... What would... -
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Burgers: How popular are they on here???
Burgers make me happy... I love the chipotle blue cheese bacon burger from Chilis. It rocks. The one I make is better. Good thread- jmedic25
- Post #21
- Forum: General Discussion
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New Smoker and New to the Site!
The flipping Canadians are taken over the joint. Jeepers.. -
"OTBS"
I would like to second smokeys nom for Gramason. He has posted many q-views, always welcomed noob's and been generally helpful. He has been around for a while and has shown that he can make the thin blue stuff. His pic's show that he can make some dang good vittles! I give this a LOUD second... -
Char-Griller offset smoker
I have a BB-Chef offset from bbq galore. Its a slightly thicker steel and has a sturdier construction than the other small offsets. I got mine for 200$. You may have a issue finding a bbq galore near you. Hope this helps. http://www.smokingmeatforums.com/for...ead.php?t=1688...- jmedic25
- Post #9
- Forum: Wood Smokers
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thin blue smoke? how do I get it?
Yep your rig is offset- jmedic25
- Post #21
- Forum: General Discussion
