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  1. jtn1965

    Need Advice

    I am going to smoke boneless beef chuck ribs and a whole turkey breast at the same time. Any advice on cooking time and a good temperature to smoke at? Thank you very much.
  2. jtn1965

    Beef RIbs

    Hi Can anyone give me any suggestions as to a temperature as well as length of time for smoking beef ribs not on the bone? Thank you very much.
  3. jtn1965

    Pork Brisket Strips

    Can anyone give me an idea of how long to smoke Pork Brisket Strips for? They look like pork tenders with bones in them to me.  Is wrapping them in bacon like I would do to a pork tender or loin a good idea?  Thank you for any and all information.
  4. jtn1965

    Bone In Turkey Breast

    Hi I am going to be smoking a bone in turkey breast. Can anyone give me advice on time and temperature? Thank you very much. jtn1965
  5. jtn1965

    Bone In Turkey Breast

    Hi I am going to smoke a bone in turkey breast. Can anyone give me advice on time and temperature? Thank you very much, jtn1965
  6. jtn1965

    Trying to find out about a wood burning Dyna-glo smoker.

    Has anyone used a Dyna-Glo wood smoker? I am going to get a back yard smoker since the MES 30 has not given me the results that I am looking for. Is there another brand that anyone cvan suggest? I am familiar with the brinkmann and weber smokers. Thank you very much.
  7. jtn1965

    Venison Backstrap

    Can anyone give me ideas on what to marinate a venison back strap in? I am planning on wrapping it in bacon like a pork tender when I smoke it? Thank s. jtn1965
  8. jtn1965

    jtn1965 smoking in tx

    I live in Houston and am using a Master Built Electric Smoker. I have competed in competitions using my trailer smoker in the past. I got my electric smoker to use at my house on my porch. I am smoking my briskets at 230 alternating hickory, oak, and pecan chips but am not getting any smoke...
  9. jtn1965

    Not Enough Smoke Flavor in Brisket Cooked on MES

    I have cooked some briskets on my Master Built Electric Smoker and none of them have come out with the smoke flavor that I get on y wood smoker. I am using hickory, and oak chips with the vent closed at 225 degrees. Can anyone give me any help? Thank you, jtn1965
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